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–+ servings
Mango Chicken Salad

Fresh Mango Chicken Salad - Bright, Juicy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the mix-ins: Layer on chicken, mango, cucumber, bell pepper, and red onion. Drizzle most of the remaining dressing over the top.
  6. 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.
  7. Plate it up: Serve right away for crisp textures. For a heartier meal, spoon over quinoa or serve with warm flatbread.

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