Chili Crisp Mango Chicken Salad
Equipment
Ingredients
Chicken Marinade
boneless chicken thigh (boneless)
1 piece
chili crisp
1 tbsp
garlic clove (minced)
1 clove
lime (juiced)
0.5 piece
light soy sauce
1 tbsp
salt
0.5 tsp
Salad
ripe mango (cubed, firm)
1 piece
baby cucumber (sliced, half-moons)
4 piece
red onion (thinly sliced)
1 piece
cherry tomatoes (halved)
125 g
fresh mint leaves
0.5 cup
parsley (roughly chopped)
2 tbsp
peanuts (toasted)
0.25 cup
sesame seeds (toasted)
2 tbsp
Dressing
olive oil
3 tbsp
chili crisp
1.5 tbsp
hot honey
1 tbsp
lime (juiced)
2 tbsp
light soy sauce
1 tbsp
Instructions
Marinate the chicken
Prepare the chicken marinade and let the chicken absorb the flavors.
Prepare vegetables and fruits
Slice, cube and prepare all fresh produce for the salad.
Toast peanuts and sesame seeds
Toast the nuts and seeds until golden for enhanced flavor and crunch.
Make the dressing
Whisk all dressing ingredients together until well combined.
Cook the chicken
Cook marinated chicken until golden and cooked through.
Assemble the salad
Combine all prepared ingredients and drizzle with dressing.
Original recipe
Storage
Store components separately if making ahead. Dress just before serving to maintain crunch.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.