Mango Chicken Salad
This salad combines juicy mango, tender chicken, crisp vegetables, and a light tangy dressing. It’s a perfect balance of sweetness and freshness, making it ideal for summer meals, light lunches, or meal prep.
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: 25–30 minutes
Serves: 3–4
Ingredients
For the salad:
2 cups cooked chicken breast, diced or shredded
1 large ripe mango, diced
4 cups mixed greens or spinach
1 cup cucumber, diced
½ cup red bell pepper, sliced
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup sliced almonds or cashews
For the dressing:
3 tbsp olive oil
2 tbsp lime juice
1 tsp honey
½ tsp chili flakes
Salt and black pepper, to taste
Instructions
Cook chicken (if needed):
Season chicken with salt and pepper, then cook in a skillet over medium heat for 5–7 minutes per side until fully cooked.
Let rest and slice or shred.
Prepare dressing:
In a small bowl, whisk together olive oil, lime juice, honey, chili flakes (if using), salt, and pepper.
Assemble salad:
In a large bowl, combine greens, mango, chicken, cucumber, bell pepper, red onion, and cilantro.
Add dressing:
Drizzle dressing over the salad and toss gently to combine.
Add crunch:
Sprinkle with almonds or cashews if using.
Serve:
Serve immediately for best freshness.
Notes & Tips
Perfect mango: Use ripe but firm mango for the best texture.
Extra protein: Add quinoa or chickpeas.
More flavor: Add avocado or a sprinkle of feta cheese.
Spicy twist: Add sliced jalapeños or extra chili flakes.
Meal prep tip: Keep dressing separate until ready to eat.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes! It’s a quick and flavorful shortcut.
Q: Can I make this vegetarian?
A: Replace chicken with chickpeas, tofu, or grilled halloumi.
Q: How long does it last?
A: Without dressing, it stays fresh for up to 2 days in the fridge.
Q: Can I use frozen mango?
A: Fresh is best, but thawed frozen mango works in a pinch.
Nutritional Information
Calories: 300–350 kcal
Protein: 25–28 g
Carbohydrates: 20–25 g
Fiber: 3–4 g
Fat: 14–16 g
Sugar: 12–15 g
Sodium: 250–350 mg