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Mango Chicken Salad

Mango Chicken Salad

Refresh your summer menu with this Mango Chicken Salad
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 400 kcal

Equipment

  • Grill pan or skillet

Ingredients
  

For the Chicken

  • 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

For the Salad Base

  • 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

For the Cilantro-Lime Dressing

  • 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

Instructions
 

Step 1: Prepare the Chicken

  • In a bowl, mix olive oil, cumin, chili powder, salt, and pepper.
  • Coat chicken and marinate for 15 minutes (or up to 8 hours).
  • Cook chicken in a grill pan or skillet over medium-high heat for 5-7 minutes per side until golden brown and 165°F internally.
  • Let the chicken rest for 5 minutes before slicing.

Step 2: Make the Cilantro-Lime Dressing

  • Whisk together lime juice, olive oil, honey, jalapeño, cilantro, garlic, mustard, salt, and pepper until emulsified.

Step 3: Prepare the Salad Components

  • Toast almonds in a dry pan over medium heat until golden.
  • Wash and dry greens.
  • Cube mango and avocado, thinly slice onion, and dice bell pepper.

Step 4: Assemble the Salad

  • Toss greens with half the dressing.
  • Arrange sliced chicken, mango, avocado, onion, and bell pepper on top.
  • Sprinkle with toasted almonds and cilantro.
  • Drizzle remaining dressing over the salad and serve immediately.

Notes

  • Meal Prep: Store components separately to maintain freshness.
  • Substitutions: Peaches or nectarines can replace mango; tofu or shrimp can replace chicken.
  • Dietary Adjustments: Vegan? Use tofu and agave. Low-carb? Reduce mango and add more avocado.
  • Storage: Keep leftovers in airtight containers for up to 2-3 days.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 18g
Keyword cilantro lime dressing, easy meal prep salad, gluten-free salad, Grilled Chicken Salad, healthy summer recipes, Mango chicken salad, tropical salad
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