Mango chicken thai salad

  • 20 mins preparation
  • Serves 4
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  • 1 lemon, juiced
  • 2 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoon sesame oil
Mango chicken thai salad
  • 1 baby cos lettuce, leaves halved
  • 1 mango, peeled, sliced
  • 1 cup snowpea sprouts
  • 4 green onions, shredded
  • 1 small red onion, thinly sliced
  • 1 cup mint leaves (optional)
  • 1/2 barbecued chicken, skin removed


Mango chicken thai salad
  • 1
    In serving bowl, toss lettuce, mango, sprouts, onions and mint together. Cover and chill until required.
  • 2
    Shred chicken flesh into separate bowl. Discard carcass.
  • 3
    To make dressing: in a jug, whisk all ingredients together.
  • 4
    When ready to serve, add chicken to salad, drizzle dressing over and toss gently.


You could use barbecued duck in place of chicken. Pawpaw can be used in place of mango. Try sprinkling some chopped nuts over the salad before serving.

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