This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It’s the perfect easy salad for lunch or a light dinner.

 

Mango is one of my favorite fruit flavors. It’s sweet and tropical but a little tart. It’s infamously great in both sweet and savory dishes – mango sorbet is just as good as mango salsa, ya feel me?

I came up with this recipe the other day while I was chowing down on my Mango Spinach Salad. (SO GOOD!) That salad is an easy and light side salad I love to have with chicken. The flavor combo is bonkers and it got me thinking of ways to combine those flavors in other recipes.

And then it hit me! Why not an entrée salad with mango and chicken? And so, my Mango Chicken Salad was born. 😍

Recipe Ingredients

This chicken mango salad recipe is one part chicken, one part salad, and one part dressing. Everything comes together using a handful of ingredients.

For the Salad

• Boneless Skinless Chicken Breasts: The chicken should be cooked before you toss it with the salad. Chicken thighs are also okay to use.
• Romaine Lettuce: Adds crunch and a fresh, crisp texture to the salad. Iceberg lettuce or mixed greens can be used.
• Baby Spinach: I like to use a couple of cups of spinach because it contributes extra nutrients and texture.
• Mango: I use fresh mangoes, but frozen diced mangoes are totally okay. Just thaw them before adding them to the salad. You could even substitute them with pineapple chunks or peaches.
• Cherry Tomatoes: Adds juiciness and acidity. Grape tomatoes or chopped regular tomatoes will work.
• English Cucumber: I love the refreshing crunch and mild flavor of cucumbers in salads. You can also use Persian cucumbers or regular ones, but choose those with fewer seeds.
• Red Onion: Shallots or green onions can be used instead.
• Parsley or Cilantro: Or use your favorite fresh herbs, like basil or mint.

For the Honey Lemon Dressing

• Extra Virgin Olive Oil: Acts as the base of the dressing.
• Lemon Juice: Adds acidity, but lime juice or white wine vinegar are also okay to use.
• Honey: Maple syrup or agave nectar are great substitutes.
• Dijon Mustard: Adds tanginess and helps to emulsify the dressing. Yellow mustard or whole grain mustard will work.
• Garlic: I like fresh garlic, but you can use 1/4 teaspoon of garlic powder instead.
• Salt & Black Pepper: Enhances the flavor of the dressing. Sea salt or kosher salt are great options.

How I Prepare Chicken Breasts for This Salad

This mango chicken salad recipe is one of my go-to meals when I have leftover chicken breasts. Using precooked chicken makes prepping this salad a breeze.

Sometimes, I’ll make my fantastic recipe for baked chicken breasts on a Sunday for meal prepping. Then, during the week, when I want to assemble this salad, all I need to do is slice the precooked chicken breasts and toss them in.

To bake the chicken breasts, I use my favorite 20-minute brining trick. After brining, I season and bake the chicken breasts in a 425˚F oven for 20-25 minutes. They come out absolutely perfect and are so delicious on top of this flavor-packed salad.

How to Make Mango Chicken Salad

Making this salad with chicken and mango is a delicious way to combine fresh ingredients into a nutritious meal. Quick to assemble, simply follow these easy steps to create a refreshing and flavorful dish that will become your go-to for lunch or dinner!

1. Cook the chicken. Cook a pound of chicken breasts, or grab a cooked rotisserie chicken from your nearby grocer.
2. Combine the lettuce and spinach. Add chopped romaine lettuce and baby spinach to a large salad bowl.
3. Add the chicken and veggies to the salad greens. Top your lettuce mixture with slices of chicken, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Then, set it aside while you mix the dressing.
4. Make the dressing. In a separate mixing bowl, whisk together the olive oil, lemon juice, honey, dijon mustard, garlic, salt, and pepper. Taste it for seasonings and adjust accordingly.
5. Combine the dressing with the salad: Drizzle the honey lemon dressing over the salad, toss, and serve.

Serving Suggestions

This salad makes a perfect lunch all on its own. It’s also a filling light dinner by itself. I like to pair a dinner salad with a hearty loaf of slow cooker bread and a cup of cauliflower cheese soup – it’s the ideal simple meal.

I’ll also mix up a big salad like this to serve at a dinner party or pot luck. That sweet honey-lemon dressing is always amazing.

Storing Leftovers

Once the salad is dressed, it isn’t really great for storing. The lettuce will get soggy and wilted. If you anticipate having extra salad, I would refrain from dressing the entire salad and instead dress each dish as you work with it.

If the salad is not dressed, you can store the salad separate from the dressing in an airtight container. The salad will stay nice and fresh for about 2 to 3 days. The dressing will be good to use for about 10 to 14 days.

More Chicken Salad Recipes

• Apples and Cheddar Chicken Salad
• Grilled Mexican Corn Chicken Salad
• Rosemary Chicken Salad with Avocado and Bacon
• Classic Chicken Salad

ENJOY!