Name: Mango Chicken Salad
Prep time: 15 min
Cook time: 15 min
Ingredients: 1½ lbs boneless (skinless chicken breasts); 2 tbsp olive oil; 1 tsp ground cumin; ½ tsp chili powder; Salt and freshly ground black pepper to taste; 6 cups mixed salad greens; 2 ripe mangoes (peeled and cubed); 1 large avocado (cubed); 1 small red onion (thinly sliced); 1 red bell pepper (diced); ½ cup fresh cilantro leaves; ¼ cup sliced almonds (toasted); ¼ cup fresh lime juice (about 2-3 limes); ¼ cup olive oil; 2 tbsp honey (or maple syrup/agave for vegan option); 1 small jalapeño (seeded and minced (optional)); 2 tbsp fresh cilantro (finely chopped); 1 clove garlic (minced); ½ tsp Dijon mustard; Salt and freshly ground black pepper to taste

Refresh your summer menu with this Mango Chicken Salad

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The first time I tossed together this mango chicken salad on a sweltering summer afternoon, I knew I’d created something special. There’s something almost magical about the way the sweet, juicy mango pieces contrast with the savory, tender chicken and the crisp, colorful vegetables. Each bite of this mango chicken salad delivers a perfect balance of flavors and textures – from the succulent chicken to the tropical sweetness of ripe mango, all brought together by a zingy cilantro-lime dressing that makes the whole dish sing. What I love most about this vibrant creation is how it transforms simple, fresh ingredients into a dish that feels both nourishing and indulgent, sophisticated yet easy to prepare. The colors alone are enough to brighten any table, but it’s the interplay of sweet, savory, and tangy notes that will have everyone asking for your secret. Ready to transport your taste buds to a tropical paradise? Let me show you how this refreshing mango chicken salad comes together in just minutes.

Why You’ll Love This Mango Chicken Salad

If you’ve ever found yourself staring into your refrigerator on a hot day, dreading the thought of cooking something that will heat up your kitchen, this mango chicken salad is your delicious solution. Unlike heavy meals that leave you feeling sluggish, or bland salads that leave you unsatisfied, this vibrant dish strikes the perfect balance – substantial enough to be a complete meal, yet light enough to leave you feeling energized.

I first created this recipe when hosting a summer luncheon for my husband’s colleagues, including an intimidating food critic who had recently moved to our neighborhood. When I announced we’d be having mango chicken salad, I noticed her raised eyebrow – clearly, she was expecting something ordinary. As she took her first bite, however, her expression transformed. “The contrast between the sweet mango and the savory chicken is remarkable,” she commented, helping herself to seconds. Later, she confided that she’d expected a typical fruit-and-chicken combination but was delighted by the complexity of flavors.

What makes this mango chicken salad particularly wonderful is its flexibility. Don’t have mangoes? Peaches or nectarines work beautifully in summer. Prefer a different protein? Substitute grilled shrimp or tofu. You can adapt it countlessly to accommodate dietary restrictions or simply what you have on hand. The cilantro-lime dressing creates perfect pockets to catch the flavorful ingredients, ensuring every bite delivers a burst of tropical goodness.

Now, let me walk you through exactly what you’ll need to create this refreshing dish that’s perfect for everything from quick weeknight dinners to impressive entertaining.

Ingredients for Mango Chicken Salad

For the Chicken

1½ pounds boneless, skinless chicken breasts: The foundation of our salad, providing lean protein. You can substitute chicken thighs for more flavor if you prefer. For a vegetarian version, firm tofu or chickpeas make excellent alternatives.
2 tablespoons olive oil: Used for cooking the chicken. Choose a good quality oil, but save your premium extra virgin olive oil for the dressing. Avocado oil is a great substitute with its high smoke point.
1 teaspoon ground cumin: Adds a warm, earthy note that complements the tropical flavors. If you’re not a fan, substitute with mild curry powder for a different but complementary flavor profile.
½ teaspoon chili powder: Provides a subtle heat that balances the sweet mango. Adjust according to your heat preference or substitute with smoked paprika for a smoky note without the heat.
Salt and freshly ground black pepper to taste: Essential for bringing out the flavors in the chicken. I recommend kosher salt for its clean taste.

For the Salad Base

6 cups mixed salad greens: Creates a fresh, crisp foundation. I prefer a mix that includes butter lettuce, arugula, and baby spinach for varied textures and flavors. For a heartier version, kale or romaine work well too.
2 ripe mangoes, peeled and cubed: The star ingredient! Look for mangoes that yield slightly to gentle pressure and smell sweet at the stem end. Ataulfo (honey) mangoes are particularly wonderful when in season, but Tommy Atkins or Kent varieties work well too.
1 large avocado, cubed: Adds creamy richness and healthy fats. Choose an avocado that yields slightly to pressure but isn’t too soft.
1 small red onion, thinly sliced: Provides a sharp contrast to the sweet elements. If red onion is too strong for your taste, soak the slices in cold water for 10 minutes before adding to the salad, or substitute with milder shallots.
1 red bell pepper, diced: Adds color, crunch, and vitamin C. Any bell pepper color works, but red offers the best visual contrast with the greens and mango.
½ cup fresh cilantro leaves: Brings a bright, citrusy note that’s essential to the tropical profile. If you’re in the cilantro-tastes-like-soap camp, substitute with fresh basil or mint.
¼ cup sliced almonds, toasted: Provides a satisfying crunch and nutty flavor. Substitute with pepitas, cashews, or macadamia nuts for different flavor profiles while maintaining the textural element.

For the Cilantro-Lime Dressing

¼ cup fresh lime juice (about 2-3 limes): Provides the acidic backbone of our dressing. Fresh is absolutely essential here – bottled lime juice won’t deliver the same bright flavor.
¼ cup olive oil: Use your best extra virgin olive oil here, as the flavor will shine through in the dressing.
2 tablespoons honey: Balances the acidity of the lime and complements the mango’s sweetness. Maple syrup or agave nectar work well for vegan alternatives.
1 small jalapeño, seeded and minced (optional): Adds a gentle heat that elevates the other flavors. Remove the seeds and membranes for mild heat, or include them if you prefer more spice.
2 tablespoons fresh cilantro, finely chopped: Reinforces the cilantro notes from the salad. See substitution note above.
1 clove garlic, minced: Provides depth and complexity. For a milder garlic flavor, use half a clove or substitute with ¼ teaspoon garlic powder.
½ teaspoon Dijon mustard: Acts as an emulsifier to help the dressing come together, while adding a subtle tang.
Salt and freshly ground black pepper to taste: Essential for balancing all the flavors in the dressing.

How to Make Mango Chicken Salad

Step 1: Prepare the Chicken

In a shallow dish, combine the olive oil, cumin, chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper to create a simple marinade.
Add the chicken breasts, turning to coat them evenly. Allow them to marinate for at least 15 minutes at room temperature, or up to 8 hours in the refrigerator if you’re planning ahead. This step infuses the chicken with flavor and ensures it remains moist during cooking.
Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown on the outside and the internal temperature reaches 165°F (74°C). The chicken should have beautiful grill marks if using a grill pan, or a golden crust if using a skillet.
You’ll know the chicken is done when it feels firm but still has a slight give when pressed in the thickest part, and the juices run clear. If you’re unsure, use a meat thermometer for accuracy.
Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring moist, flavorful chicken. If you cut it immediately, those precious juices will run out onto your cutting board instead of remaining in the meat.
Once rested, slice the chicken against the grain into strips or cubes, depending on your preference. Cutting against the grain shortens the muscle fibers, resulting in more tender bites.

Step 2: Make the Cilantro-Lime Dressing

In a small bowl or jar, combine the lime juice, olive oil, honey, minced jalapeño (if using), chopped cilantro, minced garlic, Dijon mustard, ¼ teaspoon salt, and a generous grind of black pepper.
Whisk together vigorously until emulsified, or if using a jar, seal tightly and shake until well combined. The dressing should look creamy and slightly thickened. If it separates, simply whisk or shake again before using.
Taste and adjust seasonings as needed. If it’s too tangy, add a bit more honey; if it’s too sweet, add more lime juice; if it lacks depth, add a pinch more salt.

Step 3: Prepare the Salad Components

Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and golden brown. Watch them carefully as they can burn quickly! You’ll know they’re done when you begin to smell their nutty aroma and they turn a light golden color. Set aside to cool.
Wash and dry the mixed greens thoroughly. Properly dried greens ensure your dressing will coat the leaves rather than slide off. A salad spinner is ideal for this, but clean kitchen towels work well too.
Peel and cube the mangoes. The easiest way is to stand the mango on its end, slice off the sides around the flat pit, score the flesh in a grid pattern without cutting through the skin, then turn the skin inside out to expose the cubes for easy removal.
Prepare the avocado just before assembling to prevent browning. Cut it in half, remove the pit, score the flesh in a grid pattern similar to the mango, then scoop out the cubes with a spoon.
Thinly slice the red onion. If you find raw onion too pungent, soak the slices in cold water for 10 minutes, then drain and pat dry to mellow their flavor.
Dice the red bell pepper into pieces similar in size to the mango and avocado for consistent bites.
Pick whole cilantro leaves from the stems, discarding the stems or saving them for another use.

Step 4: Assemble the Mango Chicken Salad

In a large bowl, gently toss the mixed greens with about half of the dressing, making sure each leaf is lightly coated. Using your hands is actually the best way to do this without bruising the delicate greens.
Arrange the dressed greens on a large serving platter or individual plates.
Artfully arrange the sliced chicken, mango cubes, avocado, red onion, and bell pepper on top of the greens. For the most appealing presentation, distribute the colorful components evenly rather than mixing everything together.
Sprinkle the toasted almonds and cilantro leaves over the top.
Drizzle the remaining dressing over the assembled salad, focusing on the chicken and other toppings.
Serve immediately, while the chicken is still slightly warm and the greens are crisp.

Variations of Mango Chicken Salad

Thai-Inspired Mango Chicken Salad

Add thinly sliced lemongrass, mint leaves, and Thai basil to the mix. Replace the cilantro-lime dressing with one made from fish sauce, lime juice, brown sugar, and a touch of Sriracha. Top with crushed peanuts instead of almonds for an authentic Southeast Asian twist.

Mango Chicken Grain Bowl

Transform this into a heartier meal by adding a base of cooked quinoa or farro beneath the greens. Add roasted sweet potatoes for additional substance and nutritional value. This variation travels well for lunch boxes or picnics.

Caribbean Mango Chicken Salad

Incorporate black beans, grilled corn kernels, and a diced fresh pineapple alongside the mango. Season the chicken with allspice and cinnamon before grilling. Add a splash of rum to the dressing for an authentic island flavor profile.

Winter Mango Chicken Salad

Adapt this for colder months by using hearty kale as your base, adding roasted butternut squash, dried cranberries, and substituting orange juice for some of the lime in the dressing. Warm the chicken before adding it to the salad for a comforting cool-weather meal.

Mediterranean Mango Chicken Salad

Combine the mango with cucumber, cherry tomatoes, and feta cheese. Season the chicken with oregano and lemon zest. Substitute the cilantro-lime dressing with a lemon-oregano vinaigrette and top with kalamata olives and toasted pine nuts.

Curry Mango Chicken Salad

Toss the chicken in curry powder before cooking and add golden raisins, chopped apple, and cashews to the salad. Create a curry yogurt dressing by adding curry powder and mango chutney to plain yogurt with a touch of lime juice. This variation offers warming spices that contrast beautifully with the cool mango.

Mango Chicken Salad

Refresh your summer menu with this Mango Chicken Salad

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Prep Time 15

Cook Time 15

Servings

Calories 400 kcal

Equipment

Grill pan or skillet