This Mango Chicken Salad combines sweet, juicy mango with savory grilled chicken for a refreshing and satisfying meal. It’s vibrant, protein-packed, and comes together in under 30 minutes. Perfect for lunch, dinner, or entertaining, this mango chicken salad is endlessly adaptable and always delicious.
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Why You’ll Love This Mango Chicken Salad
- Flavor explosion: Sweet mango, savory chicken, and zesty lime dressing create a bright, satisfying harmony.
- Incredibly versatile: Serve in lettuce cups, wraps, or over greens—adapts to any craving.
- Perfect for make-ahead: Flavors improve as they mingle, ideal for busy weeks.
- Fancy yet simple: A handful of fresh ingredients creates a restaurant-worthy dish at home.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 450 g)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 ripe but firm mangoes, peeled and cubed
- 1 large avocado, diced
- ½ red onion, thinly sliced
- 1 red bell pepper, chopped
- 4 cups mixed salad greens (like romaine, arugula, or spinach)
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small red chili, finely chopped (optional, for heat)
Tools: A good sharp knife, cutting board, mixing bowls, whisk, and a skillet or grill pan.
Notes: Use ripe but firm mangoes to hold shape; fresh lime juice is essential for balancing richness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes
Before You Start: Tips & Ingredient Notes
- How to pick the perfect mango? Gently squeeze it—it should give slightly under pressure, like a ripe avocado. The skin near the stem should smell sweet and fragrant.
- Can I use pre-cooked chicken? Absolutely! Leftover grilled or rotisserie chicken works wonderfully here. Just shred or cube it and skip the cooking step.
- What if my mango isn’t sweet enough? No worries—just add an extra teaspoon of honey to the dressing to balance any tartness. It’s a handy little trick.
- Not a cilantro fan? Fresh mint or flat-leaf parsley make fantastic substitutes, offering a different but equally refreshing herbal note.
How to Make Mango Chicken Salad
Step 1: Start by preparing the chicken. Pat the chicken breasts dry with paper towels, then rub them with the olive oil. Season both sides generously with smoked paprika, garlic powder, salt, and black pepper. Let them sit for 5 minutes while you heat your skillet or grill pan over medium-high heat.
Step 2: Cook the chicken. Place the chicken in the hot pan and cook for about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the outside is nicely browned. You’ll notice a lovely aroma filling your kitchen. Transfer the chicken to a cutting board and let it rest for at least 5 minutes—this keeps it juicy.
Step 3: While the chicken rests, make the dressing. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, honey, Dijon mustard, and chopped red chili (if using). Season with a pinch of salt and pepper. Taste it—it should be tangy, slightly sweet, and well-balanced. Adjust if needed.
Step 4: Prep your fruits and veggies. Cube the mangoes and avocado, slice the red onion, chop the bell pepper, and roughly chop the cilantro. Try to keep the mango and avocado pieces a similar size so every bite is consistent.
Step 5: Slice or cube the rested chicken. Cutting against the grain will give you the most tender pieces. You’ll see the chicken is moist and perfectly cooked inside.
Step 6: Assemble the salad. In a large mixing bowl, combine the mixed greens, mango, avocado, red onion, bell pepper, and cilantro. Drizzle with about half of the dressing and toss gently to coat. You want everything lightly dressed but not soggy.
Step 7: Add the chicken. Scatter the sliced chicken over the top of the salad. Drizzle the remaining dressing over the chicken specifically—this adds an extra layer of flavor and keeps the chicken moist.
Step 8: Serve immediately. Give the salad one final gentle toss at the table, or serve it as is for a beautiful presentation. The colors should be vibrant, and the textures—creamy, crunchy, and tender—will be perfectly balanced.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days; combine just before serving.
- Freezer: Not recommended for assembled salad; cooked chicken freezes well for up to 3 months.
- Reviving: Refresh with extra lime juice or a drizzle of olive oil if greens wilt.
Serving Suggestions
Complementary Dishes
- Garlic herb quinoa — A fluffy, savory bed of quinoa soaks up the dressing beautifully and adds a lovely nutty texture.
- Crispy roasted sweet potatoes — Their caramelized sweetness echoes the mango and adds a warm, hearty element to the meal.
- Grilled asparagus with lemon — The smoky, charred notes and bright citrus complement the salad’s freshness without overpowering it.
Drinks
- Iced hibiscus tea — Its tart, floral notes are incredibly refreshing and balance the sweet and savory elements of the salad.
- A crisp Sauvignon Blanc — The wine’s citrusy, grassy profile mirrors the lime and herbal notes in the dish perfectly.
- Sparkling water with mint and lime — A simple, effervescent drink that cleanses the palate and enhances every bite.
Something Sweet
- Coconut panna cotta — Its creamy, delicate flavor and smooth texture provide a light, tropical finish that doesn’t feel too heavy.
- Lemon sorbet — Zesty, bright, and palate-cleansing, it’s the perfect way to end a meal that’s already so fresh and vibrant.
- Almond shortbread cookies — Buttery, crumbly, and not too sweet, they offer a lovely textural contrast to the meal’s freshness.
Top Mistakes to Avoid
- Overcooking the chicken. This is the biggest culprit for dry, tough chicken. Use a meat thermometer and pull it at 165°F, then let it rest—it makes all the difference.
- Dressing the salad too early. If you add the dressing long before serving, the greens will wilt, and the avocado will brown. Toss everything together just before you eat.
- Using overripe mango. If the mango is too soft, it’ll turn to mush when mixed. You want ripe but firm fruit that holds its shape in the salad.
- Skipping the tasting step for the dressing. Dressings need balance. Always taste and adjust the sweet, salty, and acidic elements to your preference.
Expert Tips
- Tip: For an extra flavor boost, marinate the chicken in half of the dressing for 15–30 minutes before cooking. It infuses the meat with tangy-sweet notes and keeps it incredibly moist.
- Tip: If you’re making this ahead, keep the components separate. Store the dressing, chopped veggies, and sliced chicken in individual containers, then combine right before serving.
- Tip: Toast some slivered almonds or pumpkin seeds and sprinkle them on top just before serving. The added crunch takes the texture to another level.
- Tip: For a creamier dressing, blend in a quarter of a ripe avocado. It adds a lovely richness and helps the dressing cling to every ingredient.
FAQs
Can I make this salad ahead of time?
Yes, but with a little strategy. Prep all the components—cook and slice the chicken, chop the veggies and mango, and make the dressing—but store them separately in airtight containers in the fridge. The chicken and dressing will keep for up to 3 days. Combine everything just before serving to keep the greens crisp and the avocado fresh. If you need to assemble it fully ahead, use sturdier greens like kale that hold up better to dressing.
What’s the best way to cut a mango?
Stand the mango upright on your cutting board and slice down along one side of the flat pit. Repeat on the other side. Score the flesh of each cheek in a grid pattern, then push the skin inward to pop out the cubes. It’s a game-changer—you get neat, even pieces without the slippery pit getting in the way. For the strip around the pit, just peel and slice off any remaining flesh.
Can I use frozen mango?
You can, but thaw it completely and pat it very dry with paper towels first. Frozen mango tends to release a lot of water as it thaws, which can make your salad soggy. Fresh is ideal for texture, but in a pinch, well-drained thawed mango will work.
Is there a substitute for honey in the dressing?
Absolutely. Maple syrup, agave nectar, or even a little brown sugar dissolved in the lime juice will work beautifully. The goal is just a touch of sweetness to balance the acidity, so any liquid sweetener you have on hand should do the trick.
How can I make this salad more filling?
Add a scoop of cooked quinoa, farro, or chickpeas. These ingredients add heartiness, fiber, and protein, turning the salad into a more substantial meal without compromising its fresh, vibrant character. A little crumbled feta or goat cheese also adds creaminess and richness.
Mango Chicken Salad
Make this easy Mango Chicken Salad with grilled chicken, fresh mango, and a zesty lime dressing. Ready in 30 minutes! Get the delicious recipe here.
Ingredients
For the Chicken:
-
2 boneless, skinless chicken breasts (about 450 g)
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
Salt and black pepper (to taste)
For the Salad:
-
2 ripe but firm mangoes (peeled and cubed)
-
1 large avocado (diced)
-
½ red onion (thinly sliced)
-
1 red bell pepper (chopped)
-
4 cups mixed salad greens (like romaine, arugula, or spinach)
-
¼ cup fresh cilantro (roughly chopped)
For the Dressing:
-
3 tbsp fresh lime juice (about 2 limes)
-
2 tbsp extra virgin olive oil
-
1 tbsp honey or maple syrup
-
1 tsp Dijon mustard
-
1 small red chili (finely chopped (optional, for heat))
Instructions
-
Start by preparing the chicken. Pat the chicken breasts dry with paper towels, then rub them with the olive oil. Season both sides generously with smoked paprika, garlic powder, salt, and black pepper. Let them sit for 5 minutes while you heat your skillet or grill pan over medium-high heat.01
-
Cook the chicken. Place the chicken in the hot pan and cook for about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the outside is nicely browned. You’ll notice a lovely aroma filling your kitchen. Transfer the chicken to a cutting board and let it rest for at least 5 minutes—this keeps it juicy.02
-
While the chicken rests, make the dressing. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, honey, Dijon mustard, and chopped red chili (if using). Season with a pinch of salt and pepper. Taste it—it should be tangy, slightly sweet, and well-balanced. Adjust if needed.03
-
Prep your fruits and veggies. Cube the mangoes and avocado, slice the red onion, chop the bell pepper, and roughly chop the cilantro. Try to keep the mango and avocado pieces a similar size so every bite is consistent.04
-
Slice or cube the rested chicken. Cutting against the grain will give you the most tender pieces. You’ll see the chicken is moist and perfectly cooked inside.05
-
Assemble the salad. In a large mixing bowl, combine the mixed greens, mango, avocado, red onion, bell pepper, and cilantro. Drizzle with about half of the dressing and toss gently to coat. You want everything lightly dressed but not soggy.06
-
Add the chicken. Scatter the sliced chicken over the top of the salad. Drizzle the remaining dressing over the chicken specifically—this adds an extra layer of flavor and keeps the chicken moist.07
-
Serve immediately. Give the salad one final gentle toss at the table, or serve it as is for a beautiful presentation. The colors should be vibrant, and the textures—creamy, crunchy, and tender—will be perfectly balanced.08
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