Mango Chicken Salad

Why You’ll Love Mango Chicken Salad Recipe

This salad strikes a perfect balance between sweet, savory, and fresh. The mango adds tropical sweetness, the grilled chicken brings satisfying protein, the mixed greens and bell pepper give crunch and freshness, and the homemade mango dressing ties it all together with a little tang and spice. Plus, it feels light but still filling, making it ideal for warm days or a bright weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• large mangoes — 1 diced and 1 thinly sliced

• garlic clove, minced

• juice of 2 limes

• sweet chili sauce

• rice vinegar

• olive oil

• kosher salt

• Black pepper, to taste

• Red pepper flakes, to taste

• thin boneless, skinless chicken breasts

• mixed greens

• red bell pepper, thinly sliced

• small red onion, thinly sliced

• herbs: mint, cilantro, basil (roughly chopped)

• roasted salted peanuts, chopped

• avocado (to top the salad)

Directions

1. In a food processor, combine the diced mango, garlic, lime juice, sweet chili sauce, rice vinegar, and 4 tablespoons of olive oil. Season with ¼ teaspoon salt, black pepper, and red pepper flakes (to taste). This is your mango vinaigrette.

2. Preheat a grill or grill pan to medium-high heat. Toss the chicken with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt. Grill, covered, for 6–8 minutes; then flip and grill, covered, until the chicken is cooked through (about 6–7 more minutes). Let the chicken cool.

3. In a large bowl, combine the mixed greens, sliced mango, red bell pepper, red onion, and half of the chopped herbs. Add all but ¼ cup of the vinaigrette, and toss to combine.

4. Thinly slice the cooled chicken. Top the salad with the sliced chicken, avocado, the remaining herbs, and chopped peanuts. Drizzle with the reserved ¼ cup of mango vinaigrette.

Servings and timing

Yields 4–6 servings.
Prep time: about 30 minutes.
Total time: about 40 minutes.

Storage/Reheating

• The mango vinaigrette can be prepared up to one day in advance, but it’s best used fresh for optimal flavor.

• If you have leftovers, store the salad (minus the dressing) in an airtight container in the refrigerator for up to one day. Add dressing just before serving.

• Because of the fresh mango and avocado, the salad is best enjoyed the same day; reheating is not recommended.

FAQs

How do I choose ripe mangoes for the salad?

Look for mangoes that are slightly soft when gently squeezed — not rock-hard, but not overly mushy. They should give just a little under gentle pressure.

Can I use frozen or canned mango instead of fresh?

Fresh mango delivers the best flavor and texture. Frozen mango (thawed) might work, but canned mango tends to be too soft and watery, which can make the dressing watery and affect the salad’s texture.

What can I substitute if I don’t have sweet chili sauce?

You could substitute with a mix of honey and a bit of chili sauce or sriracha to mimic the sweet‑spicy flavor, adjusting amounts to taste.

Is there a vegetarian version of this salad?

Yes — you can omit the chicken and add grilled tofu, chickpeas, or more nuts (like roasted peanuts or cashews) for protein, keeping the mango, greens, veggies, herbs, and dressing the same.

Can I make the dressing less spicy or spicy‑free?

Absolutely. Just skip or decrease the red pepper flakes, and maybe reduce the black pepper to taste.

How can I make the salad gluten-free?

This salad is naturally gluten-free — just make sure your sweet chili sauce and rice vinegar don’t contain any gluten-based additives (most don’t).

Can I prepare parts of the salad ahead of time?

Yes — you can make the mango vinaigrette up to a day ahead and refrigerate it. You can also grill the chicken ahead of time and store it separately in the refrigerator, then assemble the salad just before serving.

What other herbs or toppings could I add to change up the flavor?

You could add fresh basil, parsley, or even mint for a different herb profile. For toppings, try sliced almonds, sunflower seeds, or a sprinkle of feta cheese instead of peanuts for a twist.

Is this salad good for meal prep?

Partially — you can prep and store components (vinaigrette, grilled chicken, chopped veggies) separately, but Assemble the salad and add avocado and dressing only when ready to eat to retain freshness and avoid sogginess.

Can I use a regular salad dressing instead of the mango vinaigrette?

You could, but you’d lose the signature sweet-spicy mango flavor that makes this salad special. A light vinaigrette might work in a pinch, but it won’t taste the same.

Conclusion

This Mango Chicken Salad is a bright, vibrant dish that brings together sweet mango, savory grilled chicken, fresh veggies, herbs and a tangy‑spicy dressing for a meal that’s both refreshing and satisfying. It’s flexible, easy to make, and perfect for a light lunch or dinner — especially when you want something that tastes like summer, even in cooler months.