Grilled Chicken and Mango Salad
Bright grilled chicken, rice noodles, mango and herbs tossed with a lime-honey vinaigrette. Ready in about 35 minutes.
This flavorful chicken and noodle salad features our Rodney Scott Ginger Chile Espresso Maple Rub.
The complex and bright rub pairs perfectly with grilled chicken thighs and served on a bed of sweet mango, crunchy vegetables, fresh herbs and delicious cooked rice noodles. A delicious lunch or dinner to serve on a warm day!
Courtesy of our friend Cooking with Jacqueline.
Yield: 4 Servings
- Use Rodney Scott Ginger Chile Espresso Maple Rub on thighs for bold, balanced flavor and a crisp exterior.
- Grill at 375-400F and cook chicken to a safe internal temperature, then let it rest before slicing.
- Cook rice noodles al dente, rinse and toss with a little neutral oil so they do not stick; assemble just before serving.
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Preparation Instructions:
Preheat gas or charcoal grill to 375F-400F degrees.
Remove any hard fat on chicken thighs and brush each one lightly with olive oil. Then coat heavily on all sides with Rodney Scott Ginger Chile Espresso Maple Rub. Then slice all salad vegetables, mango, and herbs and set aside.
In a small bowl add all vinaigrette ingredients and mix well.
Add seasoned chicken to preheated grill over direct heat and be sure to flip a few times while cooking to cook evenly and a nice crispy exterior. Grill chicken until the internal temperature reads 170F (this will take 20-25 minutes).
While chicken is grilling, begin to work on rice noodles which will be the base of your salad.
In a large pot add water and bring to a light boil, add rice noodles and cook for 5-7 minutes until tender but al dente. Strain and gently toss in a dash of neutral oil (one teaspoon) to stop noodles from sticking together and add portioned amount to each serving bowl or plate. Let noodles stand for a
few minutes in refrigerator.
Once chicken has reached an internal temperature of 170F remove from grill and let rest for 5 minutes before slicing. Serve grilled chicken on top of cooked rice noodles, vegetables, herbs, mango and then top each bowl with the lime honey vinaigrette. Enjoy!
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Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Breasts will cook faster and can dry out if overcooked. Pound or butterfly thicker breasts for even cooking and grill to an internal temperature of 165 F. Consider brining briefly or brushing with oil to keep them moist.
What grill temperature and time should I use?
Preheat the grill to 375-400 F. Chicken thighs usually take about 20 to 25 minutes over direct heat with occasional flips. Cook to an internal temperature of 165 F (the recipe lists 170 F if you prefer slightly more done), then rest 5 minutes before slicing.
How do I keep rice noodles from sticking together?
Cook the noodles 5 to 7 minutes until tender but still slightly firm. Rinse under cold water to stop cooking, drain well, then toss with about 1 teaspoon of neutral oil. Chill briefly before portioning to keep them separate.
How do I choose and prep mango for the salad?
Pick mangoes that yield slightly to gentle pressure for sweetness. Slice around the pit, peel if you like, and dice into bite-size pieces. Firmer mangoes add more texture, riper ones are sweeter and softer.
Can I make parts of this salad ahead of time?
Yes. The vinaigrette and cooked rice noodles can be made a day ahead and refrigerated. Grilled chicken can be cooked and stored up to 3 to 4 days. For best texture, assemble the salad right before serving.
How should I store leftovers and reheat the chicken?
Store components separately in airtight containers for 3 to 4 days. Reheat chicken gently in a low oven (about 300 F) or a covered skillet to avoid drying. Keep noodles and vinaigrette chilled until ready to serve.
What are good substitutions for rice noodles or mango?
Use thin soba, rice vermicelli, or even chilled angel hair pasta instead of rice noodles. Swap mango for pineapple, peaches, or ripe papaya if you want a different sweet, fruity note.
How do I get a crispy, flavorful exterior on the chicken?
Pat chicken dry, brush with oil, and press the rub on well. Grill on a hot, preheated grate and flip a few times so it cooks evenly and crisps without burning. If needed, move to a cooler zone to finish cooking through.
Can I use chicken breasts instead of thighs?
Yes. Breasts will cook faster and can dry out if overcooked. Pound or butterfly thicker breasts for even cooking and grill to an internal temperature of 165 F. Consider brining briefly or brushing with oil to keep them moist.
What grill temperature and time should I use?
Preheat the grill to 375-400 F. Chicken thighs usually take about 20 to 25 minutes over direct heat with occasional flips. Cook to an internal temperature of 165 F (the recipe lists 170 F if you prefer slightly more done), then rest 5 minutes before slicing.
How do I keep rice noodles from sticking together?
Cook the noodles 5 to 7 minutes until tender but still slightly firm. Rinse under cold water to stop cooking, drain well, then toss with about 1 teaspoon of neutral oil. Chill briefly before portioning to keep them separate.
How do I choose and prep mango for the salad?
Pick mangoes that yield slightly to gentle pressure for sweetness. Slice around the pit, peel if you like, and dice into bite-size pieces. Firmer mangoes add more texture, riper ones are sweeter and softer.
Can I make parts of this salad ahead of time?
Yes. The vinaigrette and cooked rice noodles can be made a day ahead and refrigerated. Grilled chicken can be cooked and stored up to 3 to 4 days. For best texture, assemble the salad right before serving.
How should I store leftovers and reheat the chicken?
Store components separately in airtight containers for 3 to 4 days. Reheat chicken gently in a low oven (about 300 F) or a covered skillet to avoid drying. Keep noodles and vinaigrette chilled until ready to serve.
What are good substitutions for rice noodles or mango?
Use thin soba, rice vermicelli, or even chilled angel hair pasta instead of rice noodles. Swap mango for pineapple, peaches, or ripe papaya if you want a different sweet, fruity note.
How do I get a crispy, flavorful exterior on the chicken?
Pat chicken dry, brush with oil, and press the rub on well. Grill on a hot, preheated grate and flip a few times so it cooks evenly and crisps without burning. If needed, move to a cooler zone to finish cooking through.
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