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Mango Chicken Salad Recipe

Mango Chicken Salad combines juicy grilled chicken, sweet mangoes, fresh vegetables, creamy avocado, and crunchy peanuts.
Tossed with a homemade mango lime vinaigrette.
A healthy, colorful meal ready in about 35 minutes.

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Prep Time 20 minutes
Course Salad
Cuisine American

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

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.