When it’s too hot to cook, we batch prep and create cold meals for high temperature days. The perfect high protein, balanced meal, this salad arrives at the table with colour, crunch, big flavour—and enough personality to be the main event.
Thai Chicken Mango Pasta Salad is a solid contender for our favourite summer salad.
Grilled Red Curry Chicken Adds Big Flavour
Grilled chicken thighs are marinated in a bold red curry paste with a deep savoury flavour and just a touch of sweetness. Once grilled, chilled and cubed, we toss our tasty chicken with curly pasta, juicy mango, crisp vegetables, fresh herbs, and a creamy Mango Chili Mayo that brings the entire salad together.
Mango Chili Mayo Makes Every Bite Creamy and Bright
Every bite is a little different. Sweet mango meets crunchy red pepper and carrot. Cool cucumber balances the gentle warmth of the curry-marinated chicken. Fresh cilantro and green onion add brightness, while the pasta makes the whole dish hearty enough to serve as a complete meal.
Then there’s the second sauce.
Serve Nam Jim on the Side for a Spicy Finish
Punchy Thai-inspired Nam Jim made with fresh chilies, cilantro stems and roots, fish sauce, lime, and sugar is served alongside for anyone who wants to turn up the heat and flavour. Spoon a little over your portion—or be generous if you like your food bold, spicy, and full of flavour.
The Two-Sauce Secret
The Mango Chili Mayo and Nam Jim each play a different role in this recipe.
The Mango Chili Mayo is creamy, sweet, tangy, and gently spicy. It coats the pasta and vegetables while bringing the flavours together into one satisfying salad.
The Nam Jim is brighter, saltier, sharper, and hotter. Made with fresh chilies, cilantro stems, lime, fish sauce, and sugar, it adds a bold finishing layer for anyone who enjoys a little heat.
Serving the Nam Jim separately keeps the main salad approachable and family friendly while giving more adventurous eaters the option to build extra spice into every bite.
Why This Salad Is Great for Active Summer Days
A recipe for summer gatherings and family meals. It can be prepared ahead, travels well, and makes a generous batch for potlucks, cottage weekends, or busy weeks when you want something ready in the refrigerator.
Fresh, colourful, satisfying, and absolutely spectacular, this is summer pasta salad with a serious flavour upgrade with deep nutrition and fibre.
Make-Ahead Tips
This recipe for Thai Chicken Mango Pasta Salad is ideal for preparing ahead.
- Grill and slice the chicken up to 2 days in advance.
- Cook and cool the pasta up to 1 day ahead.
- Prepare the Mango Chili Mayo and Nam Jim up to 3 days ahead.
- Chop the vegetables in advance, but add the cucumber and cilantro closer to serving for the freshest texture.
- Assemble the salad several hours before serving and refrigerate.
- Pasta will absorb some of the dressing, so reserve a little Mango Chili Mayo for final table presentation, just before serving.
For summer gatherings, keep the salad chilled until serving and avoid leaving it at room temperature for extended periods.
Why I Love It
I love a recipe that can feed a crowd without feeling ordinary. It’s a salad packed with colourful produce, satisfying protein, fresh herbs, and bright Thai-inspired flavours. It also gives everyone a little control: enjoy it creamy and mild with just the Mango Chili Mayo, or add the Nam Jim for a spicy, tangy finish.
It’s an easy make ahead meal, even easier to serve, and one of those served-cold dishes tastes even better after the flavours have had time to mingle.
Print
Thai Chicken Mango Pasta Salad
- Total Time: 1 hour 45 minutes
- Yield: serves 4 to 6 1x
Description
Bright, fresh Chicken Mango Pasta Salad combines grilled red curry chicken, fresh mango, colourful vegetables, served with Mango Chili Mayo, and spicy Nam Jim sauce, on the side. A vibrant make-ahead summer meal for gatherings and meal prep.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 tablespoons neutral oil
- 1 tablespoon water
- 3 - 4 cups cooked curly pasta, such as cavatappi or fusilli
- 2 large ripe mangoes, peeled and diced
- 1 large red bell pepper, diced
- 1 medium carrot, peeled and finely diced or shredded
- 1/2 medium red onion, finely diced
- 4 green onions, thinly sliced
- 1 English cucumber, diced
- 1 cup loosely packed fresh cilantro leaves, roughly chopped
- 1 cup diced fresh mango
- 3/4 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon soy sauce
- 1 tablespoon water - if needed
- 3 to 5 Thai chilies, finely chopped
- 1 large clove garlic (optional)
- 2 tablespoons finely chopped cilantro roots and tender stems
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Marinate the Chicken: Whisk together the red curry paste, fish sauce, brown sugar, oil, and water in a large bowl or resealable container. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip away. Grill for 5 to 7 minutes per side, or until the chicken is cooked through and lightly charred. Transfer to a cutting board and rest for 5 to 10 minutes. Slice or dice into bite-sized pieces. Chill until needed.
- Cook the Pasta: Cook the pasta in generously salted water according to the package directions.
Drain and rinse under cold water until completely cooled. Drain well and transfer to a large mixing bowl, or reserve chilled until needed. - Make the Mango Chili Mayo: Add the mango, mayonnaise, Thai sweet chili sauce, lime juice, and salt to a blender or food processor. Blend until smooth and creamy. Add water, 1 teaspoon at a time, if a thinner consistency is desired. Taste and adjust with additional lime juice or chili sauce as needed.
- Make the Nam Jim: Combine chopped Thai chilies, garlic and cilantro roots (if available) and stems, in a food processor or mortar and pastel. Pulse until chopped and combined, or smash until bright and juicy. Then transer to a small bowl and add lime juice, fish sauce, sugar, and water. Stir or whisk until the sugar dissolves. Taste and adjust the balance of lime, fish sauce, sugar, or chili to suit your preference. Refrigerate until ready to serve.
- Assemble the Salad: Add the mango, red pepper, carrot, red onion, green onion, cucumber, and cilantro to the cooled pasta and cooled grilled chicken – in a large bowl. Pour the Mango Chili Mayo over the salad. Toss gently until everything is evenly coated. It can stand, refrigerated for 30 minutes or so until ready to serve, or serve immediately. Serve the Nam Jim on the side so everyone can add as much, or as little, heat as they like.
Notes
Serving Suggestions.
Serve this colourful pasta salad as a complete meal or alongside:
- Grilled corn with lime butter
- Fresh spring rolls
- Thai cucumber salad
- Grilled pineapple
- Watermelon with lime and chili
- Crispy shrimp or coconut shrimp
- Grilled skewers
- Cold Bellini Peach Raspberry Iced Tea
- Sparkling lime water
- Fresh fruit for dessert
- For a larger summer spread, pair it with grilled vegetables, crusty bread, and a simple platter of fresh herbs and lime wedges.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Thai
