If you’re searching for a vibrant, flavor-packed meal that comes together in a snap, this Chicken Mango Salad Recipe is about to become your new go-to. Imagine juicy chicken, sweet mango, and crisp veggies all tossed together with a zesty lime dressing—every bite is a refreshing explosion of color and taste! Whether you need a healthy weeknight dinner, a no-fuss lunch, or a crowd-pleasing potluck dish, this salad delivers on every front, balancing savory, sweet, and tangy in the most delightful way.
Ingredients You’ll Need
Every ingredient in this Chicken Mango Salad Recipe has a special role: from the succulent chicken to the creamy avocado and crunchy cashews, they all bring something unique to the table. The best part? You probably already have most of these items on hand, and together they create a salad that’s as beautiful as it is delicious.
- Cooked chicken breasts: Use grilled, rotisserie, or even leftover chicken for easy prep and a satisfying protein boost.
- Ripe mango: Sweet, juicy mango adds a tropical flair and gorgeous color to every forkful.
- Mixed salad greens: Choose your favorite blend for a fresh, crisp base that holds all the flavors together.
- Red bell pepper: Thinly sliced for a pop of color and a subtle crunch.
- Red onion: Just a little, thinly sliced, brings sharpness and depth to the flavor mix.
- Fresh cilantro: Chopped cilantro brightens the salad with an herby kick; skip if you’re not a fan.
- Toasted cashews: The perfect nutty crunch—toast them for extra flavor, or swap for almonds or peanuts.
- Avocado: Creamy slices add richness and help balance the tangy dressing.
- Lime juice: Freshly squeezed lime ties everything together with its zesty brightness.
- Olive oil: Quality olive oil gives the dressing a silky finish and brings all the flavors together.
- Honey or maple syrup: Just a touch of sweetness in the dressing makes the whole salad sing.
- Salt and pepper: Essential for seasoning and letting every ingredient shine.
How to Make Chicken Mango Salad Recipe
Step 1: Prep the Ingredients
Start by slicing or shredding your cooked chicken breasts into bite-sized pieces. Peel and dice the mango, thinly slice the red bell pepper and red onion, chop the cilantro, slice the avocado, and roughly chop the toasted cashews. Having everything prepped makes assembling the Chicken Mango Salad Recipe a total breeze.
Step 2: Build the Salad Base
In a large salad bowl, add the mixed greens first. Next, layer on the chicken, mango, red bell pepper, red onion, cilantro, cashews, and avocado. This order helps keep the delicate greens from getting squished, and you’ll get a gorgeous rainbow effect that’s perfect for serving.
Step 3: Whisk the Dressing
In a small bowl or jar, combine the lime juice, olive oil, honey or maple syrup, and a good pinch of salt and pepper. Whisk (or shake) until everything is well blended. This tangy-sweet dressing is what makes this Chicken Mango Salad Recipe truly irresistible.
Step 4: Dress and Toss
Drizzle the fresh lime dressing evenly over the salad. Gently toss everything together—you want every bite to have a bit of chicken, mango, greens, and crunch. Be careful not to mash the avocado; gentle hands make the prettiest salads!
Step 5: Serve Immediately
For best texture and flavor, serve the Chicken Mango Salad Recipe right away. The greens stay crisp, the mango is juicy, and the whole salad feels like a celebration on your plate.
How to Serve Chicken Mango Salad Recipe
Garnishes
A sprinkle of extra chopped cilantro or a few more toasted cashews on top adds a fresh, inviting finish. If you like a little heat, try a few thin slices of fresh chili or a dash of chili flakes for a spicy kick that’s lovely against the sweet mango.
Side Dishes
Pair your Chicken Mango Salad Recipe with a slice of crusty bread, a scoop of quinoa, or a cold noodle salad for a well-rounded meal. It’s also fantastic alongside grilled corn or a chilled glass of white wine for a breezy summer vibe.
Creative Ways to Present
For a show-stopping presentation, serve the salad in halved avocado shells or hollowed-out mango halves. You can also build individual salad jars for picnics or meal prep lunches—just layer the dressing on the bottom and greens on top to keep everything crisp until you’re ready to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Chicken Mango Salad Recipe in an airtight container in the fridge for up to 24 hours. Keep the dressing separate if you know you’ll have extra, as this helps the greens stay crisp and fresh.
Freezing
Freezing isn’t recommended for this salad, since fresh greens, mango, and avocado don’t hold up well to freezing and thawing. The chicken can be frozen separately if needed; just add it to the salad fresh.
Reheating
Since this is a chilled salad, reheating isn’t necessary. If you’re using leftover chicken that’s straight from the fridge, let it come to room temperature or warm it slightly before adding to the salad for the best texture.
FAQs
Can I use a different fruit instead of mango?
Absolutely! Pineapple, papaya, or even peaches work beautifully in this Chicken Mango Salad Recipe. Go with whatever’s ripe and in season for the juiciest, sweetest results.
What type Salad
Grilled, rotisserie, or any leftover cooked chicken is perfect—just make sure it’s well seasoned and not too dry. You can even use shredded poached chicken for a softer texture.
Is this recipe gluten-free?
Yes, the Chicken Mango Salad Recipe is naturally gluten-free as written! Just double-check your store-bought dressings or any added ingredients if you’re adding extras.
How can I make this salad vegan?
Swap the chicken for grilled tofu or chickpeas, and use maple syrup instead of honey in the dressing. The rest of the salad is already plant-based!
Can I prepare the salad in advance?
You can prep most of the ingredients ahead of time and store them separately. Assemble and dress the Chicken Mango Salad Recipe just before serving to keep everything crisp and fresh.
Final Thoughts
This Chicken Mango Salad Recipe is the kind of dish you’ll find yourself craving again and again—bright, wholesome, and seriously delicious. Give it a try, make it your own, and share it with someone you love. I can’t wait for you to experience just how good simple, fresh food can taste!
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Chicken Mango Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Non-Vegetarian
Description
A refreshing and vibrant Chicken Mango Salad combining juicy cooked chicken, ripe mango, and crunchy vegetables, tossed in a zesty lime dressing. Perfect for a quick, no-cook, gluten-free meal that’s both healthy and flavorful, ideal for summer or anytime you crave a light, tropical-inspired lunch or dinner.
Ingredients
Salad Ingredients
- 2 cooked chicken breasts (sliced or shredded)
- 1 ripe mango (peeled and diced)
- 4 cups mixed salad greens
- 1/2 red bell pepper (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted cashews
- 1 avocado (sliced)
Dressing Ingredients
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the mixed salad greens, sliced or shredded cooked chicken breasts, diced ripe mango, thinly sliced red bell pepper, thinly sliced red onion, chopped fresh cilantro, toasted cashews, and sliced avocado.
- Make the Dressing: In a small bowl or jar, whisk together the lime juice, olive oil, honey (or maple syrup), salt, and pepper until the dressing is well combined and emulsified.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Serve Immediately: Serve the salad fresh and immediately to enjoy the crispness of the greens and the vibrant flavors of the mango and lime dressing.
Notes
- You can use grilled, rotisserie, or leftover cooked chicken for convenience.
- Add sliced cucumber or carrots for extra crunch and freshness.
- For added creaminess and a dairy boost, crumble in some feta or goat cheese.
- Swap cashews for peanuts or almonds depending on your preference or nut availability.
Nutrition
- Serving Size: About 1/3 of recipe
- Calories: 340
- Sugar: 11g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
