Yum Gai Mamuang (Thai Chicken Mango Salad) | PCC Natural Markets

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Yum Gai Mamuang (Thai Chicken Mango Salad)

Serves: 4

Your rating: None (14 votes)
Your rating: None (14 votes)

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.


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


Poach chicken: Put chicken breast in a small pot and cover with water 1/2 inch above the chicken. Bring to a boil, then lower to medium heat for 6 to 8 minutes, depending on the size of the chicken. Plunge chicken in cold water to cool completely.

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

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

In a small bowl, stir together fish sauce, lime juice, brown sugar and red pepper flakes to make a dressing. Pour over the salad and toss gently. Place salad over mango slices, garnish with bell peppers and serve.

Recipe by Pranee Halvorsen, PCC Cooks instructor

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