What ingredients do I need to make mango chicken salad?

To make mango chicken salad, you’ll need grilled chicken breast, ripe mangoes, mixed salad greens, red bell peppers, avocado, red onion, and crushed peanuts for crunch. The salad is typically tossed with a homemade dressing made from mango puree, lime juice, honey, chili flakes, and olive oil to give it a sweet and slightly spicy flavor.

How do I safely cut a mango for mango chicken salad?

To cut a mango, first slice off the two cheeks on either side of the large pit. Score the flesh in a grid pattern without cutting through the skin. Then, turn the mango cheek inside out and carefully slice or scoop out the mango cubes or slices with a knife or spoon. This method avoids waste and keeps the mango pieces neat for salad use.

Can I prepare mango chicken salad dressing in advance?

Yes, you can prepare mango chicken salad dressing up to 24 hours ahead and store it in the refrigerator in a sealed container. Fresh dressing helps maintain its vibrant flavor and texture. Shake well before tossing with the salad to recombine any ingredients that may have settled.

What are some good alternatives to peanuts in mango chicken salad?

If you have a peanut allergy or prefer a different crunch, try substituting roasted cashews, almonds, or pumpkin seeds. These options provide a similar texture that complements the sweet and savory flavors of mango chicken salad while adding nutritional benefits like healthy fats and protein.

How can I make mango chicken salad a balanced meal?

To make mango chicken salad a balanced meal, include lean protein like grilled chicken for muscle repair, healthy fats from avocado or nuts, and plenty of fresh vegetables for fiber and vitamins. Adding a serving of whole grains, such as quinoa or brown rice, on the side can provide additional energy and nutrients for a filling, nutritious meal.

Mango Chicken Salad Recipes With Fresh Ingredients And Zesty Flavors

Ingredients

– 2 large mangoes (one diced, one thinly sliced)

– 1 garlic clove, minced

– Juice of 2 limes

– 2 tablespoons sweet chili sauce

– 1 tablespoon rice vinegar

– 5 tablespoons olive oil

– 1 1/4 teaspoons kosher salt, divided

– Black pepper, to taste

– Red pepper flakes, to taste

– 1 1/4 pounds thin boneless, skinless chicken breasts

– 1 (5-ounce) container mixed greens

– 1 red bell pepper, thinly sliced

– 1/2 small red onion, thinly sliced

– 2 sprigs mint, roughly chopped

– 4 sprigs cilantro, roughly chopped

– 2 sprigs basil, roughly chopped

– 1/3 cup roasted salted peanuts, chopped

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Instructions

1-First, in a food processor, blend the diced mango, minced garlic, juice of 2 limes, 2 tablespoons sweet chili sauce, 1 tablespoon rice vinegar, 4 tablespoons olive oil, 1/4 teaspoon kosher salt, black pepper to taste, and red pepper flakes to make the mango vinaigrette.

2-Next, preheat a grill or grill pan to medium-high heat. Toss the 1 1/4 pounds of thin boneless, skinless chicken breasts with 1 tablespoon olive oil and 1 teaspoon kosher salt, then grill covered for 6-8 minutes on one side.

3-Flip the chicken and grill covered for another 6-7 minutes until it’s cooked through, then let it cool before slicing.

4-In a large bowl, toss the mixed greens from the 5-ounce container, the thinly sliced mango, thinly sliced red bell pepper, thinly sliced red onion, and half of the chopped herbs (mint, cilantro, and basil) with most of the vinaigrette, saving about 1/4 cup for later.

5-Slice the cooled chicken thinly and place it on top of the salad mixture. Add the remaining herbs and the 1/3 cup chopped roasted salted peanuts, then drizzle with the reserved vinaigrette.

Last Step:

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Notes

🥭 Choose ripe but firm mangoes for the best texture and flavor in the vinaigrette

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook/Grilling
Cuisine: Thai-Inspired
Diet: Gluten-free, Dairy-free

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 25g
Sodium: 750mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 38g
Cholesterol: 85mg