Mango Chicken Salad: Fresh, Flavorful, and Satisfying
A tropical twist to your lunch table with vibrant flavors and satisfying textures.
Mango Chicken Salad: A Refreshing Tropical Meal
Mangoes are more than just delicious tropical fruits—they bring an irresistible balance of sweetness, juiciness, and vibrant color to any plate. Mango chicken salad is the perfect summertime meal, combining the tropical zest of mangoes with tender grilled chicken, crisp greens, creamy avocado, and a homemade sweet-and-spicy mango dressing. Let’s dive into how to make this show-stopping salad, break down the steps for perfect preparation, and offer tips, variations, and frequently asked questions.
Why Mango Chicken Salad?
There’s just something about mangoes that is refreshing and summery. Their natural juiciness makes them a fantastic addition to sweet and savory dishes. In this salad, mangoes provide both texture and flavor contrast—mixed into the dressing and sliced over the top. Pair this salad with iced tea, white wine, or get creative with mango margaritas for a truly tropical dinner experience.
What Makes Up Mango Chicken Salad?
- Bed of mixed greens for crunch and freshness
- Grilled chicken breast, thinly sliced for protein
- Onion, avocado, red pepper, and mango slices for a variety of textures
- Sweet and spicy mango dressing elevates the flavors
- Roasted peanuts on top for saltiness and crunch
This combination creates a salad that is not only nutritious but bursting with color and taste.
How to Cut Mangoes Properly
Mangoes can be tricky because of their large, flat pit. To prepare mangoes for salad:
- Stand the mango upright and slice off the sides, just missing the pit.
- Score the flesh in a crosshatch pattern for cubes, or thin slices for strips.
- Carefully scoop out the pieces with a spoon or cut them off with a paring knife.
Proper mango cutting is essential for presentation and ease of eating.
Ingredients for Mango Chicken Salad
| Ingredient | Amount |
|---|---|
| Mangoes | 2 large (1 diced, 1 sliced) |
| Garlic clove | 1, minced |
| Limes | Juice of 2 |
| Sweet chili sauce | 2 Tbsp. |
| Rice vinegar | 1 Tbsp. |
| Olive oil | 5 Tbsp. |
| Kosher salt | 1 1/4 tsp. |
| Black pepper | To taste |
| Red pepper flakes | To taste |
| Boneless, skinless chicken breasts | 1 1/4 lb. (thin) |
| Mixed greens | 1 (5 oz) container |
| Red bell pepper | 1, thinly sliced |
| Red onion | 1/2 small, thinly sliced |
| Mint | 2 sprigs, chopped |
| Cilantro | 4 sprigs, chopped |
| Basil | 2 sprigs, chopped |
| Roasted salted peanuts | 1/3 cup, chopped |
Step-by-Step Directions
- Prepare the Mango Vinaigrette:
- Combine diced mango, garlic, lime juice, sweet chili sauce, rice vinegar, and 4 Tbsp. of olive oil in a food processor.
- Season with 1/4 tsp. salt, black pepper, and red pepper flakes as desired.
- Blend until smooth.
- Grill the Chicken:
- Preheat grill or grill pan to medium-high.
- Toss chicken breasts with remaining olive oil and 1 tsp. salt.
- Grill covered for 6–8 minutes, flip, and grill for another 6–7 minutes until cooked through.
- Let cool slightly before cutting.
- Assemble the Salad Base:
- In a large bowl, add mixed greens, sliced mango, bell pepper, onion, and half the herbs.
- Add all but 1/4 cup of the mango vinaigrette; toss to combine evenly.
- Slice and Top with Chicken:
- Thinly slice the grilled chicken breasts.
- Arrange over the salad base.
- Finish and Serve:
- Top with avocado, remaining herbs, and chopped peanuts.
- Drizzle with reserved mango vinaigrette for extra zing.
Serving Ideas and Pairings
- Chill the salad for 10 minutes before serving for added refreshment.
- Pair with iced tea, white wine, or mango margaritas for a complete meal.
- Try serving it family-style on a large platter, or in individual bowls for portion control.
Recipe Variations and Substitutions
- Swap chicken for grilled shrimp or tofu for a pescatarian or vegetarian version.
- Add jicama or sliced cucumbers for extra crunch and color.
- Substitute nuts: Use cashews or almonds instead of peanuts for a different flavor profile.
- Herbs are flexible—try dill or parsley for new twists.
- Increase heat with more red pepper flakes, or tone it down for sensitive palates.
What others are reading
Mango Chicken Salad Nutritional Benefits
| Nutrient | Source | Health Benefit |
|---|---|---|
| Protein | Chicken breast | Supports muscle and tissue repair |
| Vitamins A & C | Mango, bell pepper | Boosts immunity and skin health |
| Healthy fats | Avocado, olive oil | Supports heart and brain function |
| Fiber | Greens, mango, bell pepper | Improves digestion |
| Antioxidants | Herbs, onion | Reduces inflammation |
Storage and Make-Ahead Tips
- Mango dressing is best made a day ahead for peak flavor, but should not be kept longer than 24 hours to maintain freshness and brightness.
- Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day.
- Grilled chicken can be cooked in advance and chilled, then sliced just before serving.
Expert Mango Preparation Tips
- Choose mangoes that yield slightly to gentle pressure but are not mushy.
- Ripe mangoes will have a fragrant, fruity scent at the stem end.
- Use a paring knife or mango slicer for best results.
- Cut mangoes just before serving to maximize juiciness and appearance.
Frequently Asked Questions (FAQs)
What is in mango chicken salad?
A blend of mixed greens, grilled chicken, mango slices, avocado, onion, red pepper, herbs, and a sweet-spicy mango vinaigrette finished with crushed peanuts for crunch.
Can I make the mango dressing ahead of time?
Yes, you can make it up to a day ahead. For the freshest taste, do not store longer than 24 hours.
How do I cut mangoes for salad?
Slice off the cheeks on either side of the pit, score the flesh, and use a spoon or knife to scoop out cubes or strips.
Is mango chicken salad healthy?
Absolutely! It’s high in lean protein, fiber, vitamins, antioxidants, and healthy fats.
Can I meal prep this salad?
Chicken, dressing, and greens may be prepped a few hours in advance. For optimal freshness, combine salad ingredients just before serving.
Chef’s Tips for Flawless Results
- Don’t overcook the chicken—grill until just done for juicy slices.
- Toss greens gently with the dressing to avoid bruising delicate leaves.
- Add the avocado and peanuts last to retain their texture.
- Serve immediately after assembling for best results.
Perfect Side Pairings
- Fresh mango salsa with tortilla chips
- Light coconut rice or quinoa
- Simple grilled corn on the cob
- Mango margarita or white sangria to drink
Other Mango-Inspired Recipes to Try
- Mango Salad with jicama, bell pepper, and onion
- Tropical Fruit Galette starring mango, pineapple, kiwi, and coconut-lime glaze
- Coconut Chicken Curry with mango and lime, served over rice
- Mango Salsa for tacos, grilled fish, or as a dip
- Fruit Pizza topped with mango, berries, and kiwi
These palate-pleasing dishes prove mango’s versatility in both sweet and savory settings.
Conclusion
This Mango Chicken Salad recipe combines the best of both worlds: juicy tropical fruit and satisfying grilled chicken, all tossed with a fabulous homemade mango vinaigrette. With bold flavors and vibrant colors, it’s a standout dish for entertaining, healthy weeknight dinners, or quick lunches. Embrace the tropical magic of mango and make this recipe part of your summer rotation!
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