Fresh Thai Peanut Mango Slaw with Chicken
A quick and easy Thai-inspired slaw combining shredded rotisserie chicken, fresh mango, and a creamy peanut-lime dressing for a vibrant, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai-inspired
Ingredients
Scale
- 2 cups shredded rotisserie chicken (skin removed)
- 4 cups pre-packaged coleslaw mix (shredded cabbage and carrots)
- 1 large fresh mango, peeled and diced into ½-inch cubes
- 3 tablespoons natural peanut butter (unsweetened)
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ¼ cup chopped peanuts (optional)
- Handful fresh cilantro, roughly chopped (optional)
Instructions
- Shred the chicken using two forks into bite-sized pieces, about 3-5 minutes.
- Peel and dice the mango into ½-inch cubes, about 5 minutes.
- In a small bowl, whisk together peanut butter, lime juice, and honey until smooth. Add a teaspoon of warm water if too thick.
- In a large mixing bowl, combine coleslaw mix and shredded chicken; toss gently.
- Pour the peanut-lime dressing over the slaw mixture and fold in the diced mango carefully.
- Sprinkle chopped peanuts and cilantro on top, toss lightly if desired, and serve immediately or chill for 15 minutes.
Notes
Use ripe but firm mango to avoid sogginess. If mango is very juicy, drain excess liquid before mixing. Toss gently to avoid bruising mango and wilting slaw. Prepare components ahead but dress just before serving to keep crispness. Substitute almond butter and maple syrup for vegan version. Add sriracha for spice.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 320
- Fat: 12
- Carbohydrates: 20
- Fiber: 4
- Protein: 28
Keywords: Thai slaw, peanut mango salad, rotisserie chicken recipe, quick dinner, healthy slaw, easy weeknight meal