Description
A fresh and vibrant mango chicken salad packed with juicy grilled chicken, sweet mango, crisp vegetables, and a zesty homemade dressing.
Ingredients
- 2 boneless, skinless chicken breasts (grilled and sliced)
- 1 large ripe mango (peeled and diced)
- 4 cups mixed salad greens (romaine, spinach, or arugula)
- 1/2 cup cherry tomatoes (halved)
- 1/4 red onion (thinly sliced)
- 1/4 cup red bell pepper (thinly sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup toasted almonds or cashews (optional)
- 2 tbsp fresh cilantro or mint (chopped)
- 3 tbsp olive oil
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili flakes (optional)
Instructions
1. Season the chicken breasts with salt, pepper, and olive oil. Grill over medium-high heat for 4-5 minutes per side until fully cooked. Let rest, then slice into strips.
2. Peel and dice the mango. Slice the red onion, bell pepper, cucumber, and cherry tomatoes. Chop herbs and toast nuts if using.
3. In a bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, pepper, and chili flakes until combined.
4. In a large bowl, combine salad greens, chicken, mango, tomatoes, cucumber, bell pepper, and red onion.
5. Drizzle dressing over the salad and toss gently to coat. Top with toasted nuts and fresh herbs.
6. Serve immediately with lime wedges if desired.
Notes
Use ripe but firm mango for best texture.
Swap chicken for shrimp or tofu for variation.
Dressing can be made ahead and stored in the fridge for up to 3 days.
Add avocado for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg