Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

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(24 ratings)

Prep: 20 mins Cook: 30 mins


Serves 2
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Nutrition and extra info

  • Freezable

Nutrition: per serving (without rice)

  • kcal275
  • fat7g
  • saturates2g
  • carbs22g
  • sugars20g
  • fibre4g
  • protein33g
  • salt0.8g
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    For the chicken

    • 3 shallots, halved



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 small red chillies, deseeded, half roughly chopped and half finely chopped
    • zest and juice 1 lime



      The same shape, but smaller than…

    • thumb-length piece of fresh root ginger, finely grated
    • 2 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 2 chicken breasts, skin on

    For the salad

    • 1 red-skinned apple, cut into matchsticks



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • ½ mango, peeled and cut into matchsticks
    • ½ small bunch mint, leaves picked



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 3 spring onions, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • small bunch coriander, leaves picked
    • ½ tsp fish sauce, plus a splash
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • ¼ tsp caster sugar


    1. Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

    2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

    3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

    4. When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    13th May, 2015
    Quite how people have not figured out that this is exactly what most restaurant s are producing (but on fancier plates) is quite beyond me, I’m a retired restaurateur and this is the sort of dishes we used to knock out at £15 a plate and make a fortune from the poor unsuspecting punter, it’s all change now though, restaurants are now the haunt of the over cashed, I would recommend people dine more at smaller quieter venues to get quality and value, actually mayor London event catering venues you will find the very best and innovative cooking around at the moment (these companies like Seasoned Events are doing all they can to hang on to their contracts so these companies tend to take more chances and work harder. Failing that get a good-pub-guide, the food served there is as good as any top restaurant.
    3rd Jul, 2013
    cant find the recipe for coconut rice!!
    18th Aug, 2013
    It's below recipe, in 'you may also like' section.
    10th May, 2013
    Recipe could be laid out a little more clearly, but with some ingenuity you can muddle through and make yourself a fantastic meal! Thanks!
    14th Feb, 2013
    The recipe is difficult to follow, both for ingredients quantities and order to make it in. It should a very nice meal but needs some tweaking.
    20th Nov, 2012
    This tastes good but I'm taking a star off for a badly written recipe. The halving of the lime juice is not clear so I just did what I thought sounded right because we eat a lot of Thai food at home. 15 minutes was definitely not enough time to roast the chicken breasts but it may have been because ours were rather large. All in all, it's a recipe we will try again but with quite a lot of tweaking.
    dutchirish's picture
    17th Feb, 2012
    Made this last night, delicious, and will defo make it again...
    15th Feb, 2012
    me and my friend tried this last night the rice took longer than anticipated so the chicken ended up a bit over, but the mango and apple salad mmmmmmmmmmm delicious
    10th Nov, 2011
    What remaining lime juice are you supposed to add when making the gravy? Mine all went into the salad dressing!! But overall, pretty tasty. Love the coriander, mint and fish sauce in the salad...yum!
    5th Jul, 2011
    I use the salad on numerous occasions with chicken, salmon and lamb - very refreshing


    6th Feb, 2015
    What is the nutrition, ie calorie, sat fat for the sticky rice please? It's quite tricky to plan a meal health wise if you are not given all the facts. Would this also be possible with other recipes? I am aware there are a lot to get through, but would save the planner so much time and headache. Thank you very much.
    goodfoodteam's picture
    9th Feb, 2015
    Hi mandnlee, thanks for getting in touch. Unfortunately it isn't possible to include nutritional information for optional or suggested items as it would make it difficult for those wanting to mix and match their meal. However, any of the following would be fine and they all have nutritional info included on their respective pages. this helps. We have also amended the text above to make it clearer, thanks again for getting in touch. 
    7th Jul, 2013
    Where's the coconut rice recipe??
    bigmentaldavy's picture
    4th Jul, 2014
    This was a great dish with a good combination of flavours. However, like some of the other comments, a bit lacking in juices to make the sauce. If using skinless breasts. One way to remedy this is add a combination of 100 ml of water and some lime juice to the bottom of the roasting tin, then cover the chicken and tin tightly with tinfoil. Place it in the oven for part of the chosen cooking time, then remove the tin foil for the remainder. (I cooked longer than advised - 20 mins covered and 10 mins uncovered) This gives you succulent chicken with juices for a sumptuous sauce.
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