This summery and bright Mango and Watermelon Chicken Salad Recipe mixes the best of in-season fruit with the deep, soulful flavors of Thailand! Ready in 30 minutes.

Mango and Watermelon Chicken Salad

Summer really has its hooks in me! The sunny days are heating up and making it harder than ever to sit inside and work on projects like SEO, recipe development, photography and blogging. While I absolutely love what I do, it’s always nice to get away from the laptop and step outside to receive a sunny boost of vitamin D and listen to the bees buzzing. And it was actually one of those recent work-breaks that inspired this mango and watermelon chicken salad recipe. Nothing like a stroll through the treelined streets of Brooklyn to get the creative juices flowing again!

After a little lazy afternoon window-shopping, I realized the only thing that could make the bright day better would be to make a fruity and refreshing salad for a late lunch. My mind went directly to a spicy Thai mango and apple salad I made before. There’s nothing that says summer to me more than the tart, spicy, salty and sweet taste that most Thai dishes have. While picking out ingredients at the grocery store, I walked past some perfect looking watermelon – which triggered another craving for a watermelon, strawberry and tomatillo salad I made last summer.

Ugh… What to do? My mind started racing and trying to figure a way to combine elements of the two salads to satisfy both desires. Once I remembered that mango and watermelon are both in-season at the moment, the pieces of the food-puzzle just fell into place – and this mango and watermelon chicken salad was born!

Sweet watermelon always plays so nicely with slightly tart (and delicately sweet) mango. The addition of fish sauce and sliced Thai chili takes the flavor down another savory and spicy avenue. Note: If you’re following a gluten free diet, make sure to use gluten-free fish sauce when preparing this mango and watermelon chicken salad.

Boiled and chilled chicken gives this recipe a bit more substance and does such a great job of absorbing the savory, sweet and spicy flavors without detracting from the lightness of the dish as a whole. Needless to say, after an afternoon of walking, shopping and devouring a light lunch reminiscent of my time spent in Thailand, my batteries were recharged enough to sit back down and work, work, work! This mango and watermelon chicken salad is as bright as the lovely, sunny season that is upon us. Long live summer!

Other simple, delicious summer recipes:

• Cold Shirataki Noodle Soup (Naengmyeon)
• Detox Kale and Quinoa Salad
• Grilled Corn on the Cob with Tomatillo Dressing
• Grape, Apple and Turmeric Salad
• Strawberry Detox Water

Did you like this Mango and Watermelon Chicken Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Mango and Watermelon Chicken Salad

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• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 people 1x
• Category: Salad
• Cuisine: Thai

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Description

This summery and bright Mango and Watermelon Chicken Salad Recipe mixes the best of in-season fruit with the deep, soulful flavors of Thailand! Ready in 30 minutes.

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Ingredients

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• 1/2 pound seedless watermelon (cut into bite size cubes)
• 1 mango (peeled and diced)
• 1/2 pound boneless (skinless chicken breast)
• 1 shallot (finely chopped into strips)
• 1/4 cup fresh cilantro (finely chopped)
• a few mint leaves (hand torn (optional))

Dressing

• 1 Thai chili (finely chopped)
• 3 tablespoons lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon fish sauce

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Instructions

1. Put all the ingredients for the dressing into a sealable container and shake well. Set aside.
2. Bring a small pot of water to boil and turn the heat off. Add chicken breast, cover and let sit for 15 minutes.
3. Take chicken out and refrigerate until cold (about half an hour). Using your fingers, shred chicken into strips and transfer to a large serving bowl.
4. Add mango, watermelon, shallots, cilantro and mint and toss a couple of times to mix the ingredients.
5. Pour dressing over and serve.

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Notes

This Mango and Watermelon Chicken Salad Recipe is:
Very low in saturated fat
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
High in vitamin B12
High in vitamin C

Mango and Watermelon Chicken Salad will keep in the fridge for 1-2 days.

To make this Mango and Watermelon Chicken Salad Recipe gluten-free, be sure to use gluten-free fish sauce.

Red Boat is pure, 100% gluten free all natural first press extra virgin Vietnamese fish sauce.

Nutrition

• Serving Size:
• Calories: 76
• Sugar: 15.7 g
• Sodium: 502.6 mg
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Carbohydrates: 18.3 g
• Fiber: 1.7 g
• Protein: 1.6 g
• Cholesterol: 1.2 mg

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