Chicken Mango Salad
The beauty of this mango chicken salad lies in its simplicity. With just a few fresh ingredients—crisp greens, juicy mango, and a well-seasoned chicken breast—you can create a dish that feels indulgent without being heavy.
Equipment
- Cutting board
- Sharp chef’s knife
- Large Salad Bowl
- Small mixing bowl
- Whisk or for
- Measuring spoons
Ingredients
For the Salad
- 2 cups cooked chicken breast shredded or diced
- 1 large ripe mango peeled and diced
- 4 cups mixed salad greens like romaine, spinach, and arugula
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup cucumber sliced
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed is best!
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Optional Toppings
- 1/4 cup chopped fresh cilantro or mint
- 1/4 cup toasted nuts like cashews or almonds
Instructions
Step 1: Prepare the Chicken
- If your chicken is uncooked, cook it first. You can poach, grill, or pan-sear it.
- For poaching: place chicken breasts in a pot, cover with water, and bring to a gentle boil.
- Reduce heat to low and simmer for 15–20 minutes until fully cooked.
- Remove the chicken from the pot or pan.
- Let the chicken rest for 5 minutes. This keeps it juicy when you dice it.
- Dice or shred the chicken into bite-sized pieces. Set aside in a medium bowl.
- Pro Tip: Use a fork to shred warm chicken—it comes apart more easily than when fully cooled.
Step 2: Prepare the Vegetables and Mango
- Wash the salad greens thoroughly and gently pat dry with a paper towel or use a salad spinner.
- Peel the mango and dice it into 1/2-inch cubes. Be careful around the pit in the center.
- Slice the red bell pepper into thin strips.
- Thinly slice the red onion.
- Slice the cucumber into half-moons or small chunks.
- Place all the prepared veggies and mango into a large salad bowl.
Step 3: Make the Dressing
- In a small mixing bowl, combine olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
- Whisk continuously until the dressing is smooth and slightly emulsified.
- Pro Tip: Taste the dressing and adjust sweetness or acidity as needed—you can add a little extra honey if the mango isn’t very sweet.
Step 4: Assemble the Salad
- Add the diced or shredded chicken to the large salad bowl with the vegetables and mango.
- Pour the dressing evenly over the salad.
- Toss gently with salad tongs or two large spoons until all ingredients are coated evenly.
- Pro Tip: Toss gently to avoid breaking up the mango pieces—they should stay intact for visual appeal and flavor.
Step 5: Add Optional Toppings
- Sprinkle chopped fresh cilantro or mint over the salad, if using.
- Add toasted nuts on top for extra crunch.
- Give the salad one last gentle toss to distribute the toppings evenly.
Step 6: Serve and Enjoy
- Serve the mango chicken salad immediately for the freshest taste and texture.
- If you need to prepare it ahead, cover the salad and store in the fridge for up to 2 hours. Do not toss with dressing until just before serving if storing.
- Pro Tip: This salad tastes best fresh, but you can prep the chicken and chop the veggies a day ahead to save time—just combine everything and dress it right before eating.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 320–360 kcal
- Protein: 28–32g
- Carbohydrates: 18–22g
- Fiber: 4–6g
- Fat: 14–18g
- Saturated Fat: 2–3g
- Sugar: 10–13g
- Sodium: Moderate