Description
This vibrant and refreshing Mango Chicken Salad is a perfect blend of juicy grilled chicken, sweet ripe mangoes, and crisp vegetables, all tossed in a zesty lime and olive oil dressing. Ideal for a light lunch or a healthy dinner, this salad brings together tropical flavors with a touch of tang and a satisfying protein punch.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt & pepper to taste
Salad
- 2 ripe mangoes, diced
- 1 red bell pepper, chopped
- 1 cucumber, diced
- 4 green onions, sliced
Dressing
- Juice of 2 limes (about ¼ cup)
- 3 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat and Season Chicken: Preheat your grill or stovetop pan over medium-high heat. Season the chicken breasts generously with salt and pepper to enhance their natural flavor.
- Grill Chicken: Place the seasoned chicken breasts on the grill or pan and cook for 5-7 minutes on each side until they develop a golden brown crust and are cooked through, reaching an internal temperature of 165°F.
- Prepare Veggies and Mangoes: While the chicken cools slightly, dice the ripe mangoes, chop the red bell pepper, dice the cucumber, and slice the green onions into bite-sized pieces for the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice and extra virgin olive oil. Season with salt and pepper to balance the tangy and savory flavors.
- Slice Chicken and Combine: Once the chicken has cooled enough to handle, slice it against the grain into thin strips. In a large mixing bowl, combine the diced mangoes, chopped bell pepper, cucumber, green onions, and the sliced chicken.
- Toss with Dressing: Drizzle the lime and olive oil dressing over the combined salad ingredients. Toss gently to evenly coat all components with the dressing.
- Adjust and Serve: Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve immediately in bowls or on plates for a fresh, healthy meal.
Notes
- For best flavor, use ripe mangoes that yield slightly when pressed.
- Grilling the chicken adds a smoky flavor, but you can also pan-sear or bake it if preferred.
- This salad is best served fresh but can be refrigerated for up to one day; keep the dressing separate if preparing ahead.
- Feel free to add chopped cilantro or a pinch of chili flakes for an extra flavor kick.
