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Chicken and Mango Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 2 cups cooked chicken breast shredded or cubed
  • 2 ripe mangoes peeled and diced
  • 1/2 red bell pepper thinly sliced
  • 1/2 cucumber diced
  • 1/4 red onion finely chopped
  • 3 cups mixed salad greens
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup roasted cashews or peanuts optional for crunch

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Prepare the chicken: If using leftover or pre-cooked chicken, ensure it is shredded or cut into bite-sized cubes. If cooking fresh, poach or grill the chicken breast with a pinch of salt and pepper until fully cooked (about 8–10 minutes), then allow it to cool slightly before cutting.
  • Prepare the fruits and vegetables: Peel and dice the mangoes, making sure to remove all the fibrous parts around the pit. Dice the cucumber, thinly slice the red bell pepper, and finely chop the red onion. Chop the fresh cilantro for a bright, herbal note.
  • Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust the sweetness or acidity according to your preference.
  • Assemble the salad: In a large mixing bowl, combine the cooked chicken, mango, bell pepper, cucumber, red onion, and salad greens. Pour the dressing over the salad and gently toss until all ingredients are evenly coated. Make sure not to mash the mangoes—they should remain in firm, juicy cubes.
  • Add the finishing touches: Sprinkle roasted cashews or peanuts on top for a crunchy contrast. Garnish with extra cilantro if desired. Serve immediately for the freshest flavor and texture.
Keyword Chicken and Mango Salad