Fresh Chicken Mango Salad

This vibrant Mango Chicken Salad has become my warm-weather go-to when I want something satisfying yet refreshing. The combination of juicy mango with tender chicken creates a perfect balance of sweet and savory flavors that never disappoints.

I first made this salad for a backyard gathering last summer, and it disappeared faster than anything else on the table. Since then, it has become my most requested dish when friends come over for casual dinners.

Ingredients

• Cooked chicken breasts: The protein foundation of this salad. I recommend brining them first for maximum tenderness and flavor.
• Romaine lettuce and baby spinach: Creates a nutrient-dense base with different textures. The romaine provides crunch while spinach adds earthy notes.
• Fresh mango: The star ingredient that adds natural sweetness and tropical flavor. Look for mangoes that yield slightly to gentle pressure.
• Cherry tomatoes: Brings bright acidity and juicy pops of flavor. Choose ripe ones with vibrant color.
• English cucumber: Adds refreshing crunch and hydration. English varieties have fewer seeds and thinner skin.
• Red onion: Provides a sharp contrast to the sweet mango. Soak in cold water for 5 minutes first to mellow the intensity if desired.
• Fresh herbs: Elevates the whole dish with aromatic freshness. Cilantro pairs beautifully with mango, while parsley offers a more subtle option.
• Honey lemon dressing ingredients: Creates the perfect balance of sweet, tangy and savory. Use fresh-squeezed lemon juice for the brightest flavor.

Step-by-Step Instructions

Prepare the base:

Layer chopped romaine and baby spinach in a large bowl. Make sure your greens are completely dry after washing to prevent a watery salad. The combination of two different greens creates interesting texture and nutrition.

Arrange the toppings:

Add sliced chicken, diced mango, halved cherry tomatoes, cucumber slices, red onion, and fresh herbs over the greens. For the most beautiful presentation, group each ingredient separately rather than mixing immediately. This allows everyone to see the vibrant colors before tossing.

Make the dressing:

Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt and pepper until emulsified. The Dijon not only adds flavor but helps the dressing stay combined longer. Taste and adjust seasonings, keeping in mind that the sweetness of the mango will influence the overall flavor balance.

Dress the salad:

Drizzle the prepared dressing over the salad just before serving. Start with less dressing than you think you need, as you can always add more. The delicate flavors of the mango and chicken can be overwhelmed if overdressed.

Serve and enjoy:

Toss gently to distribute the dressing and serve immediately for maximum freshness and texture. The contrast between the warm chicken and cool vegetables creates a delightful eating experience.

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The mango is truly what makes this salad special. I discovered this combination after bringing home too many mangoes from the farmers market one summer. My family was getting tired of eating them plain, but when I added them to this chicken salad, everyone was fighting over the last portion.

Make-Ahead Tips

This salad works beautifully for meal prep if you keep the components separate. I often prepare everything on Sunday and assemble fresh salads throughout the week. Store the dressing in a mason jar in the refrigerator for up to 5 days. The chicken can be cooked up to 3 days ahead, and the vegetables can be prepped 1-2 days in advance. Just slice the mango right before serving to prevent browning.

Clever Substitutions

While this recipe is perfect as written, it's incredibly adaptable. Try grilled shrimp instead of chicken for a seafood twist. Not a mango fan? Peaches or nectarines work beautifully in summer, while thinly sliced pears are wonderful in fall. For a vegetarian version, replace the chicken with grilled halloumi cheese or chickpeas. The honey can be swapped for maple syrup to make this recipe vegan-friendly.

Serving Suggestions

Turn this salad into a complete meal by serving it with a side of crusty bread or a light soup. For entertaining, I like to set up a salad bar with the components separated so guests can build their own perfect plate. This salad pairs wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sparkling water with a splash of mango juice complements the flavors perfectly.

Cultural Inspiration

This salad draws inspiration from tropical cuisines where mango is a staple ingredient. In many Caribbean and Southeast Asian cultures, the pairing of mango with protein is common in both sweet and savory dishes. The honey-lemon dressing has Mediterranean influences, making this truly a global fusion dish that celebrates fresh, vibrant ingredients from around the world.

Frequently Asked Questions

→ How do I cook the chicken for this salad?

Cook chicken breasts by baking or pan-searing until fully cooked. Let them rest before slicing for maximum tenderness.

→ Can I substitute the mango?

Yes, you can substitute mango with peaches or pineapples for a similar sweet and tangy flavor.

→ What other greens can I use?

You can replace spinach with arugula, kale, or mixed salad greens as per your preference.

→ How long will the salad stay fresh?

Store the salad without dressing in an airtight container in the refrigerator for up to 2 days. Add the dressing before serving.

→ Can I prepare the dressing in advance?

Yes, you can prepare the honey-lemon dressing and store it in the refrigerator for up to one week.