This Fresh Mango Chicken Salad is the kind of meal that makes you look forward to lunch. It’s colorful, crisp, and full of juicy mango that plays so well with tender chicken. A light, citrusy dressing ties everything together without weighing it down.
You get sweet, savory, crunchy, and creamy in every bite. It’s easy enough for busy weekdays and polished enough to serve to friends.
Why This Recipe Works
This salad balances sweet mango with savory chicken, a combination that feels fresh but still filling. A simple lime-honey dressing keeps the flavors bright while letting the ingredients shine.
Fresh herbs add fragrance and depth without extra effort. It’s also versatile—swap greens, add grains, or use leftover chicken. Most importantly, it’s quick to prep and tastes great chilled or at room temperature.
What You’ll Need
- Cooked chicken: 2 cups, shredded or cubed (rotisserie works great)
- Mango: 2 ripe mangos, peeled and diced (or 3 cups pre-cut)
- Greens: 5–6 cups mixed greens or chopped romaine
- Cucumber: 1 medium, thinly sliced
- Red bell pepper: 1, thinly sliced
- Red onion: 1/4 small, very thinly sliced
- Avocado: 1, diced (optional but wonderful)
- Fresh herbs: 1/3 cup chopped cilantro and/or mint
- Toasted nuts or seeds: 1/3 cup (cashews, almonds, peanuts, or pumpkin seeds)
Dressing:
- Fresh lime juice: 3 tablespoons
- Extra-virgin olive oil: 3 tablespoons
- Honey or maple syrup: 1–1.5 tablespoons
- Rice vinegar or apple cider vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon
- Optional heat: pinch of red pepper flakes or 1/2 fresh chili, minced
Instructions
- Make the dressing: In a small bowl or jar, whisk lime juice, olive oil, honey, vinegar, Dijon, salt, pepper, and optional chili until smooth and glossy.
Taste and adjust sweetness, acidity, and salt.
- Prep the produce: Dice the mango, slice the cucumber and pepper, and shave the red onion as thinly as possible. Chop the herbs. If using avocado, dice it just before assembling.
- Prepare the chicken: Shred or cube the cooked chicken.
If it’s cold from the fridge, let it sit out for 10 minutes so the flavors pop after dressing.
- Toss the greens: In a large bowl, add greens and half the dressing. Toss gently to lightly coat. This keeps the salad from tasting flat.
- Add the mix-ins: Layer on chicken, mango, cucumber, bell pepper, and red onion.
Drizzle most of the remaining dressing over the top.
- Finish and serve: Add avocado, herbs, and toasted nuts or seeds. Give it a gentle toss. Taste and adjust with a pinch of salt, extra lime, or a splash of dressing.
- Plate it up: Serve right away for crisp textures.
For a heartier meal, spoon over quinoa or serve with warm flatbread.
How to Store
- Undressed components: Store greens, chopped veggies, mango, and chicken separately in airtight containers for up to 3 days.
- Dressed salad: Best eaten within 24 hours. The greens soften but the flavors meld nicely.
- Dressing: Keeps in the fridge for 5–7 days. Shake before using.
- Avocado and nuts: Add just before serving to keep avocado from browning and nuts from softening.
Health Benefits
- Lean protein: Chicken helps keep you full and supports muscle repair.
- Fiber and antioxidants: Mango, greens, and peppers bring vitamins A and C, plus fiber for digestion.
- Healthy fats: Olive oil and avocado offer heart-friendly monounsaturated fats.
- Hydration and minerals: Cucumber and herbs add water content and trace minerals without extra calories.
- Balanced plate: The mix of protein, fiber, and healthy fat supports steady energy without a heavy feeling.
What Not to Do
- Don’t use underripe mango: It should yield slightly to gentle pressure and smell fragrant.
Hard mango will taste flat and sour.
- Don’t overdress the greens: Start with less dressing, then add more as needed to avoid soggy salad.
- Don’t skip the salt: A small pinch brings the mango and lime to life. Without it, the salad tastes muted.
- Don’t cut avocado too early: It browns quickly. Dice it just before serving.
- Don’t ignore texture: Include something crunchy like nuts or seeds to balance the soft mango and chicken.
Recipe Variations
- Thai-inspired: Add fish sauce to the dressing, swap honey for palm sugar, and top with chopped peanuts and extra mint.
- Grain bowl: Serve over cooked, cooled quinoa or farro for more staying power.
- Spicy kick: Stir sriracha into the dressing and add jalapeño slices.
- Dairy boost: Crumble in feta or goat cheese for creamy tang.
- No-chicken version: Use grilled shrimp, baked tofu, or chickpeas for a tasty alternative.
- Creamy twist: Whisk 1–2 tablespoons plain Greek yogurt into the dressing for a light, creamy finish.
- Tropical add-ins: Toss in pineapple, papaya, or shaved coconut for extra island vibes.
FAQ
How can I tell if a mango is ripe?
Look for a gentle give when pressed and a sweet aroma near the stem.
Color varies by variety, so texture and smell are more reliable than color alone.
Can I make this ahead?
Yes. Prep the components and store them separately. Dress the greens and add avocado, herbs, and nuts right before serving for the best texture.
What kind of chicken works best?
Leftover roasted chicken or rotisserie chicken is perfect.
Grilled chicken adds a nice smoky note. Just avoid heavily seasoned or sauced chicken that might clash with the dressing.
What can I use instead of lime?
Fresh lemon juice works, though it’s a bit sharper. Add a touch more honey to balance if needed.
Orange juice can add sweetness but use less and increase vinegar slightly.
How do I keep red onion from overpowering the salad?
Slice it very thin and rinse briefly under cold water, or soak in water with a splash of vinegar for 10 minutes, then drain well.
Is this salad kid-friendly?
Often, yes. The mango’s sweetness helps. If spice is an issue, skip the chili and go lighter on the onion.
Add a little extra honey to the dressing if that helps acceptance.
Can I meal-prep this for lunches?
Absolutely. Pack greens, chicken, and veggies in one container, mango and onion in another, and keep dressing in a small jar. Combine at lunchtime and add avocado and nuts right before eating.
What’s the best nut or seed to use?
Toasted cashews or peanuts match the tropical vibe, while almonds bring a firmer crunch.
Pumpkin seeds are great for a nut-free option.
How do I cut a mango without making a mess?
Slice off the two broad cheeks along the pit, score the flesh in a grid without cutting through the skin, then invert and slice off the cubes. Trim the remaining flesh around the pit.
Can I use frozen mango?
Yes, if fresh isn’t available. Thaw completely and pat dry to avoid watering down the salad.
The flavor is a bit less vibrant but still good.
Final Thoughts
This Fresh Mango Chicken Salad is easy to love and easy to tweak. It’s bright, balanced, and ready in the time it takes to whisk a simple dressing. Keep the ingredients fresh, don’t overthink it, and taste as you go.
Whether you serve it on a weeknight or at a summer gathering, it brings a little sunshine to the table every time.
Fresh Mango Chicken Salad - Bright, Juicy, and Satisfying
Ingredients
- Cooked chicken: 2 cups, shredded or cubed (rotisserie works great)
- Mango: 2 ripe mangos, peeled and diced (or 3 cups pre-cut)
- Greens: 5–6 cups mixed greens or chopped romaine
- Cucumber: 1 medium, thinly sliced
- Red bell pepper: 1, thinly sliced
- Red onion: 1/4 small, very thinly sliced
- Avocado: 1, diced (optional but wonderful)
- Fresh herbs: 1/3 cup chopped cilantro and/or mint
- Toasted nuts or seeds: 1/3 cup (cashews, almonds, peanuts, or pumpkin seeds)
- Fresh lime juice: 3 tablespoons
- Extra-virgin olive oil: 3 tablespoons
- Honey or maple syrup: 1–1.5 tablespoons
- Rice vinegar or apple cider vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon
- Optional heat: pinch of red pepper flakes or 1/2 fresh chili, minced
Instructions
- Make the dressing: In a small bowl or jar, whisk lime juice, olive oil, honey, vinegar, Dijon, salt, pepper, and optional chili until smooth and glossy. Taste and adjust sweetness, acidity, and salt.
- Prep the produce: Dice the mango, slice the cucumber and pepper, and shave the red onion as thinly as possible. Chop the herbs. If using avocado, dice it just before assembling.
- Prepare the chicken: Shred or cube the cooked chicken. If it’s cold from the fridge, let it sit out for 10 minutes so the flavors pop after dressing.
- Toss the greens: In a large bowl, add greens and half the dressing. Toss gently to lightly coat. This keeps the salad from tasting flat.
- Add the mix-ins: Layer on chicken, mango, cucumber, bell pepper, and red onion. Drizzle most of the remaining dressing over the top.
- Finish and serve: Add avocado, herbs, and toasted nuts or seeds. Give it a gentle toss. Taste and adjust with a pinch of salt, extra lime, or a splash of dressing.
- Plate it up: Serve right away for crisp textures. For a heartier meal, spoon over quinoa or serve with warm flatbread.
Looking for more ideas?
If you need dinner on the table fast, explore our Quick & Easy category.
If you’re craving new flavors, take a look at our World Cuisine category.
If you want something lighter but still satisfying, visit our Healthy & Light category.
If you’re in the mood for a treat, find something sweet in our Sweets & Desserts category.
If you like to plan ahead, get inspired in our Meal Prep & Planning category.
If you’re keeping it low carb and still want satisfying meals, explore our Keto Weight Loss category.
And if you’d like to browse everything in one place, explore All Recipes.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.