Prep the produce and chicken: pat the sliced cooked chicken dry on paper towels to remove excess moisture so the dressing clings better; dice the mango into even 1/2-inch pieces for a clean texture contrast; thinly slice the cucumber (half-moons or rounds) so it stays crisp. Thinly slice the shallot and roughly chop the mint and cilantro. Why: removing surface moisture helps the dressing adhere and ensures each bite has a balanced texture of juicy fruit, crunchy cucumber and tender chicken.

Make the dressing in a small bowl: combine the juice of 1 lime (about 30–35 ml), 1 tbsp coconut aminos, 1 tsp olive oil, 1 tsp honey and a pinch of salt and freshly ground black pepper. Whisk until honey is dissolved. Why: whisking emulsifies the olive oil into the acidic lime, allowing the dressing to coat ingredients uniformly and the honey softens the lime’s acidity, creating the classic Thai balance of sour, sweet and savory.

Taste and adjust the dressing: taste a little on a cucumber slice — add a tiny pinch more salt for seasoning, more honey if it’s too tart, or an extra 1/2 tsp coconut aminos if you want deeper umami. Why: small adjustments at this stage ensure the final salad is harmonious; because the coconut aminos is less salty than fish sauce, you might need a touch more to reach savory depth.

Toss the salad while still slightly warm (optional): if your chicken is freshly warm, place the chicken into a medium bowl and pour half the dressing over it to gently warm and slightly flavor the meat — this helps the chicken absorb some dressing. If your chicken is cold, add dressing at step 5. Why: slightly warming the chicken helps it absorb flavor more readily without cooking it further; cold chicken will still be delicious, but warm chicken will taste more integrated.

Combine solids: in a large bowl, gently combine the mango, cucumber, shallot, mint, cilantro and the chicken. Pour the remaining dressing over everything and toss lightly with a pair of spoons until everything is evenly coated. Why: tossing gently prevents the mango from breaking apart while ensuring the herbs and shallot are distributed for flavor in every bite.

Rest briefly and finish: let the salad rest for 2–3 minutes to let flavors marry, then taste and finish with a final squeeze of lime if needed, a sprinkle of chili flakes for heat (optional), and an extra pinch of flaky salt. Why: a short resting period allows the acid to slightly wilt the herbs and shallot, rounding the flavors without making the salad soggy.

Plate and serve: divide the salad between two plates, garnish with a few whole mint leaves and cilantro sprigs and serve immediately. Why: plating individually keeps the salad fresh and lets diners appreciate the colorful contrast of mango and herbs.