Name: Grecian-Thai Mango Chicken Pasta Salad with Crispy Zucchini & Cilantro-Lime Dressing
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 300 grams pasta (penne or fusilli); 400 grams chicken breast (cut into bite-sized pieces); 2 medium zucchini (julienned into thin strips); 2 cups cos lettuce (torn into bite-sized pieces); 1 large mango (peeled, pitted, and cubed); 2 medium tomatoes (diced); 2 large eggs; 3 tablespoons olive oil; 2 tablespoons coconut milk; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro (chopped); 2 cloves garlic (minced); 1 teaspoon Thai red chili paste; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons vegetable oil (for frying eggs and zucchini)

Grecian-Thai Mango Chicken Pasta Salad with Crispy Zucchini & Cilantro-Lime Dressing

A bold fusion dish combining Greek freshness, Thai heat, and Mexican brightness. Tender chicken and crispy zucchini chips are tossed with pasta and cos lettuce, then dressed in a vibrant cilantro-lime-coconut sauce with fresh mango and tomato. Topped with a crispy fried egg for richness, this dish delivers unexpected layers of flavor across three continents.

45 min

Medium

2 servings

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Taste Profile

Sweet5/10

Salty4/10

Sour5/10

Umami5/10

Spicy4/10

🥄 Texture

A contrast-driven salad: tender al dente pasta and juicy mango cubes are balanced by crisp, golden zucchini chips and bite-sized cooked chicken, while the fried egg adds a silky, slightly runny yolk that binds the components. The dressing gives a smooth, slightly creamy coating from coconut milk, with occasional crunch from lettuce and tomatoes.

👃 Aroma

Bright citrus and fresh cilantro dominate on first smell, backed by warm garlic and a faint coconut creaminess from the dressing. Subtle savory notes from the seared chicken and a whisper of red chili paste/oregano round out the scent profile.

🍷 Pairs Well With

A crisp Sauvignon Blanc or an off-dry Riesling pairs well (they handle sweet, sour and spicy elements), or for a non-alcoholic option, iced green tea or a lightly sweet Thai iced tea.

🥗 Side Dishes

Light, refreshing sides work best: a simple cucumber-mint salad, Asian-style slaw, or steamed jasmine rice. For more crunch/contrast, serve with sesame rice crackers or vegetable spring rolls.

Ingredients(16 items)

1300 grams pasta (penne or fusilli)

2400 grams chicken breast (cut into bite-sized pieces)

32 medium zucchini (julienned into thin strips)

42 cups cos lettuce (torn into bite-sized pieces)

51 large mango (peeled, pitted, and cubed)

62 medium tomatoes (diced)

72 large eggs

83 tablespoons olive oil

92 tablespoons coconut milk

102 tablespoons fresh lime juice

111/4 cup fresh cilantro (chopped)

122 cloves garlic (minced)

131 teaspoon Thai red chili paste

141/2 teaspoon dried oregano

15Salt and black pepper to taste

162 tablespoons vegetable oil (for frying eggs and zucchini)

Instructions

Cook the pasta according to package directions. Drain, rinse with cold water, and set aside to cool.

Season the chicken pieces with salt, pepper, and oregano. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the chicken for 6-7 minutes until golden and cooked through. Remove and set aside.

In the same skillet, add 1 tablespoon vegetable oil and fry the julienned zucchini in batches for 3-4 minutes until crispy and lightly golden. Season with salt and pepper. Transfer to a paper towel-lined plate.

Prepare the dressing: In a bowl, whisk together coconut milk, lime juice, minced garlic, Thai red chili paste, and 1 tablespoon olive oil until smooth and well combined.

In a large mixing bowl, combine the cooled pasta, cooked chicken, cos lettuce, mango cubes, diced tomatoes, and crispy zucchini chips.

Pour the dressing over the pasta mixture and toss gently but thoroughly, ensuring all ingredients are evenly coated. Season with additional salt and pepper if needed.

Divide the fusion salad among serving plates or bowls.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Crack both eggs into the skillet and fry until the whites are set but yolks remain slightly runny (about 3-4 minutes), or cook to your preference.

Top each serving with a crispy fried egg and garnish generously with fresh chopped cilantro.

Serve immediately while the eggs are warm and the zucchini chips are still crispy.