How To Make Thai Roast Chicken with Mango & Apple Salad
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Serves:
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons of Thai red curry paste
- 2 tablespoons of fish sauce
- 2 tablespoons of vegetable oil
- 1 teaspoon of sugar
- 1 ripe mango, peeled and diced
- 1 green apple, julienned
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of fresh mint leaves, chopped
- 2 tablespoons of lime juice
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together the Thai red curry paste, fish sauce, vegetable oil, and sugar.
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Place the chicken in a roasting pan and brush the curry mixture all over the chicken, making sure to coat it evenly.
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Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).
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While the chicken is roasting, prepare the mango and apple salad. In a large bowl, combine the diced mango, julienned green apple, sliced red bell pepper, sliced red onion, chopped cilantro, chopped mint leaves, lime juice, salt, and pepper. Toss well to combine.
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Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
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Serve the Thai roast chicken with the mango and apple salad on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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