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Mango Chicken Salad

Mango Chicken Salad

Mango chicken salad with grilled chicken, ripe mango, almonds, and honey lime dressing. An easy tropical 30 minute lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.