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I love one meal salads. This Thai Chicken, Kale & Mango Salad is one of them. Traditional Thai flavours meet superfood – kale.

Raw kale, fresh mango, lean chicken breast & roasted unsalted peanuts drizzled with Lime Chili Vinaigrette, make this salad a complete healthy meal. Only 324 calories and 8 WW points+ for 2 cups.

Thai Chicken, Kale & Mango Salad Recipe

This is the type of salad that tastes even better after the ingredients sit together and marinate. They kind of merry each other.:)

Kale is in season now and easy to find. I was lucky enough to pay only $1.50 for a bunch of organic Italian kale. It’s rich dark green colour and the leaves are soft.

green-kale organic-dark-kale-label

There is also light green and more curly variety of kale. I prefer the first one because it’s softer and has bright and deep colour.

You can use any kind of cooked chicken. Leftover roasted chicken would work great. I cooked 6 chicken breasts in a slow cooker on high for 4 hours. Handy to keep in the fridge.

Also if you don’t have basil, it’s fine.

Thai Chicken, Kale & Mango Salad Recipe

Thai Chicken, Kale & Mango Salad Recipe

Thai Chicken, Kale & Mango Salad Recipe


    For Salad:
  • 1 bunch or 10 leaves of kale, teared or cut into pieces
  • 1 red bell pepper, coarsely chopped
  • 1 mango, peeled, seeded & coarsely chopped
  • 2 chicken breasts, cooked and coarsely chopped
  • 1/2 cup roasted peanuts
  • 10 basil leaves, coarsely chopped
  • 1/2 cup cilantro, coarsely chopped
  • For Lime Chili Vinaigrette:
  • 1/3 cup fresh lime juice
  • 2 tbsp sweet red chili sauce (I used Thai Kitchen)
  • 2 tbsp Thai fish sauce
  • 1 tbsp peanut butter, unsalted & warm


  1. In a large bowl add all salad ingredients.
  2. In a small bowl whisk all ingredients for the dressing. Pour over the salad ingredients, mix gently to combine and serve.

Nutritional Info

Servings Per Recipe: 4 = 8 cups

Amount Per 1 Serving = 2 cups:
Calories: 324.8
Total Fat: 16.2 g
Cholesterol: 0.0 mg
Sodium: 828.1 mg
Total Carbs: 26.5 g
Dietary Fiber: 5.1 g
Protein: 24.0 g
WW Points+: 8

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  1. Mariel

    Looks delicious! I will give this a try this weekend. Just curious – what type of chili sauce do you use? There are so many available.

  2. Dawn

    Just wanted to say I tried this recipe and it came out beautifully. THank you! I didn’t have fish sauce and had to substitute soya sauce for it. I do plan on trying it again with fish sauce. Thank you!

    • Olena

      Awesome. I was just thinking that I need to remake this salad and take new pics. As current ones don’t do its justice. Glad you liked the salad.

  3. Jan Selth

    This salad was beautiful. I substituted cashews for the peanuts because that is what I had. I used my own sweet chilli sauce as we live in a place where chillis are practically weeds, so we have a huge supply. The first Mangos of the season have just arrived, so I used up the last frozen one from last season. The kale and capsicums came out of our garden. I also used some beetrrot stems and leaves for added colour. Thank you once again for such a fabulous recipe – the MOTH was also highly complimentary!


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