Mango and Watermelon Chicken Salad

5 from 1 reviews

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.


  • 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))


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


  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.


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.


Keywords: recipe, side dish, appetizer

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