Mango Chicken Salad

Juicy mango, grilled chicken, crunchy almonds, and a honey lime dressing for the tropical salad that feels like vacation in a bowl. ♡

This mango chicken salad is the 20 minute lunch that tastes like a beach vacation. Grilled chicken, sweet ripe mango, crunchy almonds, red onion, and a bright honey lime dressing create every texture and flavor you could want in a single bowl. For more ideas, see our Tuna Rice Bowl.

It is summer on a plate. Perfect for a light dinner, lunch meal prep, or a potluck showstopper. Let’s make it together.

Ingredients

Mango Chicken Salad

• 1 lb chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups mixed greens
• 2 ripe mangos, diced
• 1/2 red onion, thin sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup cilantro, chopped
• 1/3 cup olive oil, for dressing
• 3 tbsp lime juice
• 2 tbsp honey
• 1 tsp dijon mustard
• 1/2 tsp fish sauce, optional
• salt and pepper, to taste

How to Make Mango Chicken Salad

1. **Season.** Rub chicken with olive oil, salt, and pepper.
2. **Grill.** Heat a grill pan over medium-high. Cook chicken for 6 to 7 minutes per side until internal temp reaches 165F. Let rest 5 minutes, then slice against the grain.
3. **Whisk.** Combine olive oil, lime juice, honey, dijon, and fish sauce in a jar. Shake until emulsified.
4. **Toast.** Toast the sliced almonds in a dry skillet for 3 minutes until fragrant.
5. **Assemble.** Layer mixed greens, sliced chicken, mango, red onion, and almonds in a large bowl.
6. **Dress.** Drizzle with honey lime dressing right before serving.
7. **Finish.** Top with cilantro and toss gently to combine.

Why This Recipe Works

Ripe mango is the star of tropical chicken salad, but underripe mango is the common mistake. A ripe mango gives slightly when squeezed, smells fragrant at the stem, and has a golden-red blush. Unripe mango is tough and flavorless. Buy them 2 to 3 days ahead and let them ripen at room temp.

Grilled (not poached) chicken gives this salad real flavor depth. The smoky char from a grill pan or outdoor grill contrasts with the sweetness of the mango. Poached chicken is fine but bland, and it misses the whole vibe.

The honey lime dressing is deceptively simple. Honey balances the mango’s sweetness, lime provides acid to cut through the fat, and a touch of dijon emulsifies everything. Fish sauce (yes, really) is the optional secret ingredient that takes easy summer salad from good to unforgettable. Just half a teaspoon adds umami without tasting fishy. For more ideas, see our Edamame Salad.

Tips

• Store chicken, mango, and dressing separately for up to 3 days.
• Add dressing right before serving to keep greens crisp.
• Use a grill pan if outdoor grilling is not an option. The char matters.
• Buy mangos 2 to 3 days ahead to let them ripen at room temperature.
• Toast the almonds for 3 minutes in a dry skillet for deeper flavor.
• Slice chicken against the grain for the most tender texture.

Variations

• Swap chicken for grilled shrimp or salmon.
• Use cashews or macadamia nuts instead of almonds.
• Add avocado for extra creaminess.
• Swap mango for peaches or nectarines in late summer.
• Add red bell pepper and jalapeño for a spicy tropical kick.
• Toss with rice noodles for a tropical chicken noodle bowl.

Looking for more ideas? Try our Chicken Caesar Wrap or Crispy Buffalo Chicken Wraps next.

Common Mistakes to Avoid

• Using unripe mango: Ripe mango has give when squeezed and smells fragrant. Unripe mango is tough and tastes like nothing.
• Poaching the chicken: Grilled chicken adds smoky char that balances the mango sweetness. Skip the poach, fire up the grill pan.
• Dressing too early: Greens wilt in 15 minutes once dressed. Dress right before serving for a crisp salad.
• Using all lime, no honey: The honey balances the acid. Straight lime is too sharp and fights the mango instead of complementing it.

Mango Chicken Salad

Mango chicken salad with grilled chicken, ripe mango, almonds, and honey lime dressing. An easy tropical 30 minute lunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups mixed greens
• 2 ripe mangos diced
• 1/2 red onion thin sliced
• 1/2 cup sliced almonds toasted
• 1/4 cup cilantro chopped
• 1/3 cup olive oil for dressing
• 3 tbsp lime juice
• 2 tbsp honey
• 1 tsp dijon mustard
• 1/2 tsp fish sauce optional
• salt and pepper to taste

Method

 

1. **Season.** Rub chicken with olive oil, salt, and pepper.
2. **Grill.** Heat a grill pan over medium-high. Cook chicken for 6 to 7 minutes per side until internal temp reaches 165F. Let rest 5 minutes, then slice against the grain.
3. **Whisk.** Combine olive oil, lime juice, honey, dijon, and fish sauce in a jar. Shake until emulsified.
4. **Toast.** Toast the sliced almonds in a dry skillet for 3 minutes until fragrant.
5. **Assemble.** Layer mixed greens, sliced chicken, mango, red onion, and almonds in a large bowl.
6. **Dress.** Drizzle with honey lime dressing right before serving.
7. **Finish.** Top with cilantro and toss gently to combine.

Notes

Store chicken, mango, and dressing separately for up to 3 days. Add dressing right before serving to keep greens crisp. Use a grill pan if outdoor grilling is not an option. The char matters.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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