Yum Gai Mamuang (Thai Chicken Mango Salad)

Serves: 4

Prep time: 20 minutes. Cooking time: 6 to 8 minutes

Your rating: None (10 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

While visiting Phuket, Thailand in early 2006, I discovered a contemporary Thai menu at the Rockfish restaurant, which was voted best restaurant in Phuket in 2005. I realized that Chicken Mango Salad can easily be made at home. Back in Seattle, I was inspired to write this recipe while the flavor and texture of the dish were still fresh in my memory.

Ingredients

Preparation

Poach the chicken: Put the chicken breast in a small pot and cover with water 1/2 inch above the chicken. Turn to high heat. When the water comes to a boil, lower to medium heat for 6 to 8 minutes depending on the size of the chicken. Plunge the chicken in cold water and leave it in cold water until it cools down.

Shred the chicken into small pieces by hand, making about 1 1/2 cups. Keep the chicken in an airtight container in the refrigerator until ready to use (up to 3 days).

Arrange mango slices on the serving plates. In a large bowl, place shredded chicken, cilantro, cherry tomatoes, shallots, mixed salad greens and cashews.

In a small bowl, mix fish sauce, lime juice, brown sugar and red pepper flakes to make a dressing. Pour over the salad and stir until mixed. Place salad over the mango slices, garnish with red and green peppers, then serve.

Recipe by Pranee Halvorsen, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: cashews, chicken, mangoes, salad

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