This tasty (and healthy) Thai chicken mango salad is a summer BBQ crowd pleaser

At a loss for what to serve your nearest and dearest at your upcoming summer barbie? Have no fear, this delectable ~and~ healthy recipe for Thai chicken salad with pickled lemongrass mango.

Of all the summer fruits, the mango is one of the most versatile. Its richness in Vitamin A, fibre and folate, along with its starring presence in many a smoothie, cake and gelato make it a ~highly regarded~ fruit.

And its ability to pair nicely with various meats – from fish to chicken – also make it a summer salad MVP.

Whether it’s for a summer Sunday barbie or a mid-week dinner, this Thai chicken salad with pickled lemongrass mango is bound to be a healthy (and equally tasty) crowd-pleaser.

Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.

Thai chicken salad with pickled lemongrass mango

Ingredients

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 slices (see tip)

1 tbsp fish sauce

cooked rice noodles & herbs (Thai basil, mint & coriander), to serve

Chicken patties:

650g chicken breast fillets, roughly chopped

4 tbsp red curry paste

1 tbsp fish sauce

1 egg white

2 tbsp cornflour

1/3 cup shredded coconut

60g green beans, trimmed, thinly sliced into rounds

1 cup coriander leaves, chopped

2 tbsp olive oil

Method

1. Cut the cheeks from the mango stone. Carefully scoop out the flesh. Thinly slice. Place into a bowl with the onion.

2. Combine the vinegar, sugar, water and lemongrass in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil, boil for one minute. Remove from heat, stir in the fish sauce. Cool for five minutes then pour over the mango and onion. Cover and refrigerate until ready to serve.

3. 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.

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

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

Tips: Use the back of a knife to bruise the lemongrass then thinly slice the white & lime green part only for this recipe. You can replace the chicken with 650g skinless, pin boned salmon to make thai salmon cakes.