Chicken and Mango Salad Recipe
This Chicken and Mango Salad is a fresh, vibrant and protein-packed meal made with juicy grilled chicken, sweet ripe mangoes, crisp lettuce, creamy avocado and a zesty homemade lime dressing. Ready in just 35 minutes, it's the perfect healthy lunch or light dinner that's bursting with tropical flavour, colourful ingredients and satisfying crunch. Perfect for family meals, meal prep, picnics and summer gatherings.
Equipment
- 1 Sharp Chef’s Knife Essential for safely slicing the chicken and preparing the fresh vegetables with precision.
- 1 Large Chopping Board: Provides a stable surface for chopping ingredients hygienically.
- 1 Large Grill Pan or Skillet – Perfect for cooking the chicken until golden and juicy.
- 1 Large Mixing Bowl Allows you to combine all the salad ingredients evenly without crushing delicate vegetables.
- 1 Small Mixing Bowl Ideal for whisking together the homemade dressing.
- 1 Whisk Ensures the dressing becomes smooth, creamy and well emulsified.
- 1 Large Salad Serving Bowl – Beautifully presents the finished Chicken and Mango Salad.
- 1 Salad Tong – Makes tossing and serving the salad easy while keeping the ingredients intact.
- 1 Digital Meat Thermometer – Helps ensure the chicken reaches a safe internal temperature of 75°C.
- 1 Kitchen Paper Towels – Useful for patting the chicken dry before seasoning and cooking.
Ingredients
- 900 g Boneless Skinless Chicken Breasts – The heart of this Chicken and Mango Salad.
- 2 Large Ripe Mangoes Diced – Adds natural sweetness, vibrant colour
- 2 Large Romaine Lettuces Chopped – Provides a crisp, refreshing base with plenty of crunch.
- 2 Large Avocados Diced – Adds creamy richness while contributing healthy monounsaturated fats.
- 250 g Cherry Tomatoes Halved – Brings juicy freshness and beautiful colour contrast.
- 1 Large Cucumber Sliced – Offers refreshing crunch and helps balance the sweeter ingredients.
- 1 Small Red Onion Thinly Sliced – Adds a gentle sharpness and extra texture.
- 30 g Fresh Coriander Chopped – Gives the salad a fragrant, fresh finish.
- 50 g Mixed Salad Leaves – Adds variety in texture and colour.
- 2 Cloves Garlic Minced – Enhances the seasoning of the chicken with savoury depth.
- 3 Tablespoons Extra Virgin Olive Oil – Used for cooking the chicken and preparing the dressing.
- 3 Tablespoons Fresh Lime Juice – Brightens every bite with fresh citrus flavour.
- 1 Tablespoon Honey – Balances the acidity of the lime with natural sweetness.
- 1 Teaspoon Dijon Mustard – Helps emulsify the dressing while adding subtle tanginess.
- 1 Teaspoon Sea Salt – Enhances all the natural flavours.
- ½ Teaspoon Black Pepper – Adds gentle warmth and seasoning.
- ½ Teaspoon Paprika – Gives the chicken mild smoky flavour and attractive colour.
- ¼ Teaspoon Chilli Flakes Optional – Perfect if you enjoy a gentle kick of heat.
- 60 g Toasted Almond Flakes or Cashews – Adds delicious crunch and nutty richness.
- 100 g Crumbled Feta Cheese Optional – Provides a creamy, salty finish that pairs beautifully with mango.
Instructions
Step 1: Prepare The Chicken
- Pat the chicken breasts dry using kitchen paper towels. This helps the seasoning stick better and encourages beautiful browning during cooking.
- Season both sides evenly with sea salt, black pepper, paprika and minced garlic. Drizzle over one tablespoon of olive oil and gently rub the seasoning into the chicken.
- Allow the chicken to rest for around 10 minutes before cooking. This helps the flavours penetrate the meat.
Step 2: Cook The Chicken
- Heat a large grill pan or heavy-based skillet over medium-high heat.
- Place the seasoned chicken onto the hot pan without overcrowding.
- Cook for approximately 6–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 75°C.
- Avoid constantly turning the chicken, as leaving it undisturbed develops a beautiful caramelised exterior.
- Transfer the cooked chicken to a plate and leave it to rest for at least 5–10 minutes before slicing. Resting allows the juices to redistribute, keeping the chicken moist and tender.
Step 3: Prepare The Fresh Vegetables
- While the chicken rests, wash and thoroughly dry the lettuce, salad leaves and coriander.
- Chop the romaine lettuce into bite-sized pieces.
- Slice the cucumber into thin rounds.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Dice the avocado just before assembling the salad to prevent browning.
- Place all the prepared vegetables into a large salad bowl.
Step 4: Prepare The Mango
- Choose ripe but slightly firm mangoes for the best texture.
- Carefully peel the mangoes and cut the flesh away from the stone.
- Dice into evenly sized cubes to ensure every serving of Chicken and Mango Salad contains bursts of sweet tropical flavour.
- Gently add the mango cubes to the salad bowl, taking care not to crush the fruit.
Step 5: Make The Homemade Dressing
In a small mixing bowl, combine:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- A pinch of sea salt
- Freshly ground black pepper
- Whisk vigorously until the dressing becomes smooth, glossy and fully emulsified.
- Taste and adjust the seasoning if necessary. If you prefer a tangier Chicken and Mango Salad, add an extra squeeze of lime juice. For a sweeter finish, drizzle in a little more honey.
Step 6: Assemble The Chicken and Mango Salad
- Once the chicken has rested, slice it into thin strips or bite-sized pieces.
- Add the sliced chicken to the bowl containing the lettuce, salad leaves, cucumber, tomatoes, mango, avocado and red onion.
- Pour the prepared dressing evenly over the salad.
- Using salad tongs, gently fold everything together until every ingredient is lightly coated. Avoid over-mixing, as this can break up the avocado and mango.
- Sprinkle over the chopped fresh coriander, toasted almonds or cashews, and crumbled feta cheese if using.
Notes
- 🥭 Use ripe but firm mangoes for the best flavour and texture. Overripe mangoes can become too soft when tossed into the salad.
- 🍗 Cook the chicken until it reaches an internal temperature of 75°C to ensure it is safe, juicy and tender.
- 🥑 Add the avocado just before serving to keep it fresh and prevent browning.
- 🍋 For the brightest flavour, always use freshly squeezed lime juice instead of bottled juice.
- 🥗 Toss the Chicken and Mango Salad with the dressing immediately before serving to keep the lettuce crisp and fresh.
- 🌶️ Adjust the chilli flakes to suit your preferred level of heat, or omit them for a milder salad.
- 🥜 Lightly toast the almonds or cashews before adding them to enhance their flavour and crunch.
- 🧀 Feta cheese is optional but adds a delicious creamy, salty contrast to the sweet mangoes.
- ❄️ If preparing ahead, store the dressing separately and combine everything just before serving for the best texture.
- 🍽️ This Chicken and Mango Salad is delicious on its own or served with warm crusty bread, garlic bread or grilled corn for a complete meal.