Chicken Mango Salad Recipe

This Chicken Mango Salad is my all-time go-to when I need a burst of sunshine on my fork! With juicy, tender chicken, sweet mangoes, and a vibrant honey-lemon dressing, each bite is a lively mix of flavors and textures—truly the kind of meal that cheers up your day in minutes.

Why You’ll Love This Recipe

  • Unbeatable Freshness: Every ingredient brings a crisp, juicy, and lively bite that tastes as bright as it looks.
  • Sweet & Savory Harmony: The sweet mango is the unexpected hero, balancing savory chicken and zesty honey-lemon dressing in every forkful.
  • Meal Prep Magic: This Chicken Mango Salad keeps beautifully, making it perfect for a quick lunch or a make-ahead dinner.
  • Dazzling Presentation: The vibrant colors will wow guests before they even take a bite—ideal for potlucks or warm-weather picnics!
Chicken Mango Salad Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Mango Salad comes together with ingredients that are easy to find, yet each plays a star role in creating a salad that’s crave-worthy and satisfying. Every component adds its own layer—whether it’s the crunch, the color, or a touch of sweetness.

  • Cooked chicken breasts (1 pound, sliced): Use store-bought rotisserie for extra ease, or grill your own for tender bites that soak up the dressing.
  • Romaine lettuce (6 cups, chopped): Brings a cool, crisp base to keep things light and refreshing.
  • Baby spinach (2 cups): Adds extra color and a soft, earthy balance to the salad greens.
  • Mango (1, pitted, peeled and diced): The star of the show—choose a ripe, slightly soft mango for the juiciest, naturally sweet flavor.
  • Cherry tomatoes (2 cups, halved): These little bursts add tanginess and a pop of red for eye-catching color.
  • English cucumber (sliced into half moons): Their mild crunch and refreshing taste really tie the salad together.
  • Red onion (1/3 cup, diced): For a little sharpness and beautiful contrast. Soak briefly in cold water if you prefer a milder bite.
  • Parsley or cilantro (1/4 cup, finely chopped): Fresh herbs lift all the flavors—choose parsley for classic freshness or cilantro for a tropical flair.
  • Extra virgin olive oil (1/3 cup): The heart-healthy base for the dressing.
  • Lemon juice (3 tablespoons): Adds brightness and tang, balancing the sweetness of the mango and honey.
  • Honey (1 to 2 tablespoons): Just enough for natural sweetness that doesn’t overpower.
  • Dijon mustard (2 teaspoons): For a hint of sophistication and gentle spice.
  • Garlic (1 clove, finely minced): A savory backbone that makes the dressing pop.
  • Salt & fresh ground black pepper (to taste): Season fully for a finish that ties every flavor together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I absolutely adore how customizable this Chicken Mango Salad is! You can easily swap ingredients to suit what you have on hand, match dietary needs, or give the salad your own tasty spin.

  • Tofu Mango Salad: Swap the chicken for firm tofu (pan-seared or grilled) for a delicious vegetarian and protein-packed version.
  • Mango Avocado Chicken Salad: Add diced avocado for extra creaminess and heart-healthy fats—the dreamiest texture combo!
  • Spicy Kick: Boost the heat by tossing in diced jalapeños or a pinch of chili flakes to the dressing for some zing.
  • Nutty Crunch: Top with toasted cashews or sliced almonds for even more crunch and flavor depth.

How to Make Chicken Mango Salad

Step 1: Prep the Greens and Veggies

Start by rinsing and thoroughly drying your romaine lettuce and baby spinach—nobody likes a soggy salad! Chop the lettuce into bite-size pieces, halve those cherry tomatoes, slice the cucumber into pretty half-moons, finely dice the red onion, and chop your fresh parsley or cilantro. Layer all of these vibrant veggies in your largest salad bowl to give yourself plenty of room for tossing later.

Step 2: Add the Chicken and Mango

Arrange the cooked, sliced chicken breasts over your greens and scatter the diced mango right on top. The chicken brings substance and savor, while the golden mango sparkles like edible sunshine—don’t skimp on those juicy cubes!

Step 3: Make the Honey Lemon Dressing

In a separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. Don’t be shy—really whisk until smooth and glossy. Taste the dressing and adjust the honey or seasoning to suit your palate.

Step 4: Dress and Toss

Pour the luscious honey-lemon dressing all over your prepared salad. Using salad tongs, gently toss to coat everything. You want each leaf, piece of chicken, and fruit or veggie to wear a glistening layer of that bright, tangy-sweet sauce.

Step 5: Serve Immediately

Once the salad is dressed, serve it up right away for peak freshness. The colors, aromas, and flavors all marry into an irresistible, refreshing meal—perfect for lunch, brunch, or a light summer dinner.

Pro Tips for Making Chicken Mango Salad

  • Juicy Chicken, Every Time: If you’re cooking the chicken yourself, let it rest for a few minutes before slicing—that way every piece stays wonderfully moist and tender in your salad.
  • Choose the Ripest Mango: Gently squeeze your mango at the store; it should give just a bit. Ripe mangoes are sweeter and less stringy, perfect for this dish!
  • Toss Just Before Serving: Dress and toss the salad right before eating to keep everything crisp and vibrant. Nobody wants soggy greens!
  • Mix & Match Herbs: Parsley is classic, but a handful of fresh mint or basil can totally change the flavor profile if you’re in the mood for something new.

How to Serve Chicken Mango Salad

Chicken Mango Salad Recipe - Recipe Image

Garnishes

Add a last-minute flourish with extra chopped fresh herbs—parsley, cilantro, or even mint. A sprinkle of toasted seeds or nuts (think pepitas or sliced almonds) adds fabulous crunch and makes the whole Chicken Mango Salad look even more inviting.

Side Dishes

This vibrant salad really shines served alongside a crusty baguette or grilled flatbread, which soak up the delicious honey-lemon dressing. Want a bigger meal? Pair with a simple soup or some grilled corn for a sunny, satisfying spread.

Creative Ways to Present

Scoop your Chicken Mango Salad onto a platter for sharing, or serve it individually in wide bowls with extra mango on top for a splash of color. For parties, try dishing into lettuce cups or mini mason jars—guaranteed to wow your guests and keep things mess-free!

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Chicken Mango Salad should be stored in an airtight container in the fridge. The salad will stay fresh for a day or two, but for the crispiest greens, try to keep the dressing separate if you’re planning to store.

Freezing

This salad isn’t suitable for freezing—the greens and mangoes get mushy in the freezer. If you want to prep ahead, freeze the cooked chicken separately, then thaw and toss it into fresh salad ingredients right before serving.

Reheating

No reheating is needed—Chicken Mango Salad is best enjoyed cold or at cool room temperature. If using pre-cooked chicken from the fridge, let it sit out for a few minutes before assembling your salad so everything blends beautifully.

FAQs

  1. Can I use another fruit instead of mango?

    Absolutely! Pineapple, peaches, or even sliced strawberries can step in for mango, bringing their own sweet, juicy spin to this Chicken Mango Salad. Just aim for ripe, flavorful fruit for the best texture and taste.

  2. What kind of chicken works best?

    You can use any cooked chicken—roasted, grilled, poached, or even leftover rotisserie chicken. Just be sure it’s cooled and sliced or shredded so it complements the other salad ingredients perfectly.

  3. Can I make the salad in advance for a party?

    You sure can! Assemble the chopped veggies, chicken, and mango in a bowl, but keep the dressing on the side until just before serving. This keeps everything crisp and fresh for your guests.

  4. I don’t like cilantro—what else can I use?

    No worries! Swap in chopped fresh parsley, mint, or even basil to take your Chicken Mango Salad in a whole new direction. The flavor will still be lively and delicious.

Final Thoughts

If you’re craving something light but oh-so-satisfying, Chicken Mango Salad will be your new favorite! Let yourself play with the ingredients and put your own spin on it—I know you’ll fall in love with the blend of sweet, savory, and fresh flavors every single time. Happy crunching!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Mango Salad Recipe

Chicken Mango Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 128 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Mixing, Tossing
  • Cuisine: International
  • Diet: Vegetarian

Description

This Chicken Mango Salad is a delightful medley of flavors and textures, combining tender chicken slices with sweet mango, crisp vegetables, and a zesty honey lemon dressing. It’s a perfect dish for a light and refreshing meal.


Ingredients

Units Scale

For the Salad:

  • 1 pound cooked chicken breasts, sliced
  • 6 cups romaine lettuce, rinsed, dried, and chopped
  • 2 cups baby spinach
  • 1 mango, pitted, peeled, and diced
  • 2 cups halved cherry tomatoes
  • 1 English cucumber, sliced and cut into half moons
  • 1/3 cup diced red onion
  • 1/4 cup parsley or cilantro, finely chopped

For the Honey Lemon Dressing:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 to 2 tablespoons honey, or to taste
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, finely minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground black pepper, or to taste

Instructions

  1. Add chopped romaine lettuce and baby spinach to a large salad bowl. Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
  2. In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
  3. Drizzle dressing over the salad.
  4. Serve.


Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 12g
  • Sodium: 480mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 60mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star