Fresh, colorful, and bursting with tropical flavors, this Mango Chicken Salad is a healthy meal that’s perfect for lunch or dinner. Juicy grilled chicken, sweet ripe mangoes, crisp vegetables, fresh herbs, and crunchy peanuts are tossed with a homemade mango lime vinaigrette for a refreshing salad that’s both satisfying and nutritious. It’s an easy recipe that brings vibrant flavors to your table in under an hour.
Why You’ll Love This Recipe
This Mango Chicken Salad is light yet filling, making it perfect for warm weather or whenever you’re craving something fresh. The homemade mango vinaigrette adds a naturally sweet and tangy flavor, while grilled chicken provides plenty of protein. Fresh herbs, crisp vegetables, and crunchy peanuts create the perfect balance of textures in every bite.
Ingredients
For the Mango Vinaigrette
- 1 large mango, diced
- 1 garlic clove, minced
- Juice of 2 limes
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 4 tablespoons olive oil
- ¼ teaspoon kosher salt
- Black pepper, to taste
- Red pepper flakes, to taste
For the Salad
- 1¼ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 large mango, thinly sliced
- 5-ounce container mixed greens
- 1 red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 1 ripe avocado, sliced
- 2 sprigs fresh mint, roughly chopped
- 4 sprigs fresh cilantro, roughly chopped
- 2 sprigs fresh basil, roughly chopped
- ⅓ cup roasted salted peanuts, chopped
Instructions
Prepare the mango vinaigrette by adding the diced mango, garlic, lime juice, sweet chili sauce, rice vinegar, olive oil, kosher salt, black pepper, and a pinch of red pepper flakes to a food processor. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breasts with olive oil and season them with the remaining kosher salt and black pepper. Grill for 6 to 8 minutes on one side, then flip and cook for another 6 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and allow the chicken to rest for several minutes before slicing.
In a large salad bowl, combine the mixed greens, sliced mango, red bell pepper, red onion, and half of the chopped mint, cilantro, and basil.
Pour most of the mango vinaigrette over the salad, reserving about ¼ cup for serving. Toss gently until everything is evenly coated.
Arrange the sliced grilled chicken over the salad. Add the sliced avocado, remaining fresh herbs, and chopped roasted peanuts.
Finish by drizzling the reserved mango vinaigrette over the top before serving.
Tips & Tricks
Choose ripe but firm mangoes for the best texture and sweetness.
Allow the grilled chicken to rest before slicing to keep it juicy.
Blend the vinaigrette until completely smooth for a silky dressing.
For extra crunch, add cucumber or shredded carrots.
If you enjoy more heat, increase the amount of red pepper flakes or add sliced fresh jalapeños.
Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Salad
Method: Grilling
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-Free, High Protein
Notes
This salad can be prepared ahead by storing the dressing separately until serving.
Swap grilled chicken for grilled shrimp or salmon for a delicious variation.
To make it dairy-free, simply follow the recipe as written since no dairy is included.
Serve with warm flatbread or crusty bread for a more filling meal.
Nutrition
Approximate per serving:
Calories: 470
Protein: 34g
Carbohydrates: 24g
Fat: 28g
Fiber: 7g
Sugar: 16g
Sodium: 520mg
FAQ
Can I make Mango Chicken Salad ahead of time?
Yes. Prepare all the ingredients separately and assemble the salad just before serving to keep the greens crisp.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great time-saving alternative and works perfectly in this recipe.
What type of mango is best?
Ataulfo and Kent mangoes are excellent choices because they are naturally sweet, juicy, and less fibrous.
Can I make the vinaigrette in advance?
Yes. Store the mango vinaigrette in an airtight container in the refrigerator for up to three days. Shake or stir before using.
How can I make this salad spicier?
Add extra red pepper flakes, sliced jalapeños, or a drizzle of sriracha to the dressing for additional heat.
Storage
Store leftover salad in an airtight container in the refrigerator for up to two days.
Keep the dressing separate if preparing in advance to maintain the freshness of the greens.
The mango vinaigrette can be refrigerated for up to three days.
Grilled chicken can be stored separately for up to four days and added to freshly prepared salad when ready to serve.
Similar Recipes
Mango Chicken Salad Recipe
Ingredients
For the Mango Vinaigrette
- 1 large mango diced
- 1 garlic clove minced
- Juice of 2 limes
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 4 tablespoons olive oil
- ¼ teaspoon kosher salt
- Black pepper to taste
- Red pepper flakes to taste
For the Salad
- 1¼ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 large mango thinly sliced
- 5- ounce container mixed greens
- 1 red bell pepper thinly sliced
- ½ small red onion thinly sliced
- 1 ripe avocado sliced
- 2 sprigs fresh mint roughly chopped
- 4 sprigs fresh cilantro roughly chopped
- 2 sprigs fresh basil roughly chopped
- ⅓ cup roasted salted peanuts chopped
Instructions
- Prepare the mango vinaigrette by adding the diced mango, garlic, lime juice, sweet chili sauce, rice vinegar, olive oil, kosher salt, black pepper, and a pinch of red pepper flakes to a food processor. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
- Preheat a grill or grill pan over medium-high heat.
- Brush the chicken breasts with olive oil and season them with the remaining kosher salt and black pepper. Grill for 6 to 8 minutes on one side, then flip and cook for another 6 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and allow the chicken to rest for several minutes before slicing.
- In a large salad bowl, combine the mixed greens, sliced mango, red bell pepper, red onion, and half of the chopped mint, cilantro, and basil.
- Pour most of the mango vinaigrette over the salad, reserving about ¼ cup for serving. Toss gently until everything is evenly coated.
- Arrange the sliced grilled chicken over the salad. Add the sliced avocado, remaining fresh herbs, and chopped roasted peanuts.
- Finish by drizzling the reserved mango vinaigrette over the top before serving
Notes
Conclusion
This Mango Chicken Salad is a vibrant combination of juicy grilled chicken, sweet mangoes, crisp vegetables, creamy avocado, and fresh herbs tossed in a homemade mango lime vinaigrette. It’s a refreshing, healthy meal that’s easy to prepare and perfect for everything from light lunches to casual dinners. Every bite delivers the perfect balance of sweet, savory, tangy, and crunchy flavors.