Thai Mango Quinoa Salad with Chicken

an image of thai mango quinoa salad served in a bowl

5 from 3 votes

Thai Mango Quinoa Salad with Chicken

Thai Quinoa Mango Salad with chicken is nutty, crunchy, healthy, and loaded with flavor. It's perfect for hot summer days when you want something light and fresh, yet filling.

Prep Time10

Cook Time30

Total Time40

Course: Salads

Cuisine: Asian, Thai

Diet: Halal

Servings: servings

Author: Richa

Ingredients

For salad dressing

1 ½ teaspoons light soy sauce
1 ½ teaspoons fish sauce
1 ½ teaspoons honey
1 ½ teaspoons red chilli sauce
⅛ teaspoon salt
3 tablespoons peanut butter
3 tablespoons groundnut or any neutral flavoured oil
¾ lemon juice

For chicken

1 chicken breast approx.140 grams
½ teaspoon grated garlic
¼ teaspoon salt
½ teaspoon red thai sauce or curry paste
1 ½ tablespoons groundnut or any neutral flavoured oil

For salad

1 cup quinoa cooked (refer note 1)
¼ cup julienned carrots
2 tablespoons julienned red bell pepper
¼ cup shredded red cabbage
¼ cup thinly sliced onions
½ cup julienned cucumber
2 mangoes large (cubed)
2-3 iceberg lettuce leaves torn roughly
¼ cup basil leaves torn roughly
¼ cup mint leaves torn roughly
¼ cup peanuts roasted

Instructions

Whisk together all the ingredients for the dressing and set aside. Alternatively you can add the ingredients to a jar and shake until combined.
1 ½ teaspoons light soy sauce, 1 ½ teaspoons fish sauce, 1 ½ teaspoons honey, 1 ½ teaspoons red chilli sauce, ⅛ teaspoon salt, 3 tablespoons peanut butter, 3 tablespoons groundnut or any neutral flavoured oil, ¾ lemon juice
Take chicken breast in a bowl, add garlic, 2 tablespoons of the salad dressing, ¼ teaspoon of salt, red thai curry sauce, mix well and set aside to marinate for 10-15 minutes.
1 chicken breast, ½ teaspoon grated garlic, ¼ teaspoon salt, ½ teaspoon red thai sauce or curry paste
Heat oil in a pan, add marinated chicken and fry on either side for 4-5 minutes on medium heat till it's roasted well. Set aside and once it cools, cut into strips.
1 ½ tablespoons groundnut or any neutral flavoured oil
Place all the ingredients for the salad in a large bowl, pour over 2-3 tablespoons of salad dressing and mix to combine.
1 cup quinoa, ¼ cup julienned carrots, 2 tablespoons julienned red bell pepper, ¼ cup shredded red cabbage, ¼ cup thinly sliced onions, ½ cup julienned cucumber, 2 mangoes, 2-3 iceberg lettuce leaves, ¼ cup basil leaves, ¼ cup mint leaves, ¼ cup peanuts

Video

Notes

To cook quinoa: rinse ¼ cup of quinoa 2-3 times to remove bitterness, heat 3 cups of water in a pot, add quinoa & once it starts boiling, simmer for 15-20 minutes till the quinoa is cooked well. Rest for 5 minutes, drain and use.
The salad can be stored along with the dressing for up to four hours in the fridge. Or you can add the dressing just before serving if you like your salad extra crunchy.

Nutrition