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Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe

Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe

Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe

This classic Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe is the perfect light dish for a warm summer evening. 

Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe

Serve 4 as a light meal

Prep time 30 mins + 30 mins chilling

Cooking time 18 mins

  • 2 large Mangoes
  • 1 small red onion, thinly sliced
  • 1 cup rice wine vinegar
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 2 sticks lemongrass, thinly sliced (see tip)
  • 1 tbs fish sauce
  • Cooked rice noodles & herbs (Thai basil, mint & coriander), to serve

 

Chicken Patties

  • 650g chicken breast fillets, roughly chopped
  • 4 tbs red curry paste
  • 1 tbs fish sauce
  • 1 egg white
  • 2 tbs cornflour
  • 1/3 cup shredded coconut
  • 60g green beans, trimmed, thinly sliced into rounds
  • 1 cup coriander leaves, chopped
  • 2 tbs olive oil

 

How to make this Thai Chicken Salad with Pickled Lemongrass Mango Salad Recipe:

1. Cut the cheeks from the mango stone. Carefully scoop out the flesh. Thinly slice. Place into a bowl with the onion. Combine vinegar, sugar, water and lemongrass in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil, boil for 1 minute. Remove from heat, stir in the fish sauce. Cool for 5 minutes then pour over the mango and onion. Cover and refrigerate until ready to serve.

2. Place chicken into a food processor. Pulse to roughly chop. Add the curry paste, fish sauce, egg white, cornflour and coconut. Pulse until just combined. Transfer to a bowl. Stir in the beans and coriander. Shape mixture into patties using damp hands Place onto a tray. Cover and refrigerate 30 minutes if time allows.

3. Preheat barbecue plate on medium. Drizzle both sides of the chicken patties with oil. Barbecue for 3 minutes each side or until golden and cooked through.

4. Serve chicken patties with pickled mango, noodles and herbs.

 

Tip Use the back of a knife to bruise the lemongrass then thinly slice the white & lime green part only for this recipe.

Tip You can replace the chicken with 650g skinless, pin boned salmon to make Thai salmon cakes.

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