Preheat the oven to 180°C. Season chicken breasts with salt and pepper, place them on a baking tray, and bake for 25 minutes or until fully cooked. Let the chicken cool completely for slicing later.

Bring a pot of water to a boil. Add the green beans and blanch for 2–3 minutes until tender-crisp. Run under cold water to stop further cooking.

On a large cutting board, chop the cooked chicken, blanched green beans, mangetout, green mango, and most of the coriander into even-sized pieces. Toss together in a large bowl.

Prepare the Thai dressing by mixing lime juice, chopped chilies, grated garlic, fish sauce, brown sugar, and salt in a small bowl. Stir until the sugar dissolves.

Pour the dressing over the salad and toss thoroughly to coat. Garnish with reserved coriander and peanuts for added texture and flavor. Serve immediately and enjoy!