There's something truly magical about the blend of sweet and savory that dances on your taste buds with every bite of Chicken Mango Salad. With juicy, ripe mangoes and perfectly grilled chicken, you can whisk your family away on a tropical flavor adventure, all from the comfort of your dining room.
Recipe Highlights
TROPICAL ESCAPE: For all my fellow tropical flavor lovers, this one's especially for you! If you're someone who daydreams about beach vacations while sipping on a mango smoothie, then prepare to be transported straight to paradise with this salad.
FAMILY-FRIENDLY FAVORITE: Searching for a meal that'll have both the adults and kiddos asking for seconds? Look no further! The Chicken Mango Salad is a hit across all ages. It's the perfect way to introduce more fruits and veggies to your family meals in a fun and delicious way.
HEALTHY & HEARTY: This salad packs a nutritious punch with lean protein from the chicken, a boatload of vitamins from the mango and greens, and a dressing that ties it all together without weighing you down. It's the kind of meal that leaves you feeling full, satisfied, and good about your choices.
Ingredients
- Chicken: The star of our salad, boneless skinless chicken, provides lean protein. If you're looking for a vegetarian option, grilled tofu or chickpeas make fantastic substitutes.
- Honey: Adds a hint of sweetness.
- Lime Juice: This adds a zesty brightness to the chicken. Lemon juice can work in a pinch if limes are hiding from you at the grocery store.
- Extra Virgin Olive Oil: It helps in marinating the chicken beautifully. Avocado oil is a good swap if you're out of olive oil.
- Sea Salt: Enhances all the flavors. Kosher salt is an easy alternative.
- Crushed Red Pepper: For that hint of heat. If you're not a fan of spice, feel free to reduce the amount or skip it altogether.
Dressing
- Seasoned Rice Vinegar: Adds a tangy sweetness to the dressing. Apple cider vinegar mixed with a pinch of sugar can be used as a substitute.
- Fresh Lime Juice & Honey: These work together to create a sweet and tangy dressing. Maple syrup is a great vegan alternative to honey, and again, lemon juice can stand in for lime juice.
- Toasted Sesame Oil & Extra Virgin Olive Oil: They bring depth and richness to the dressing. Avocado oil could be used in place of olive oil for a lighter taste.
- Chili Powder, Crushed Red Pepper, Sea Salt: These seasonings add complexity and heat. Adjust according to your taste preference; for less heat, reduce or omit the chili powder and red pepper.
Salad
- Napa & Red Cabbage: These provide a crunchy base. Feel free to use any combination of greens you have on hand; even kale works well after a good massage.
- Carrots & Mango: They add sweetness and color. No mango? Try peaches or nectarines for a similar sweet, juicy contrast.
- Red Onion, Cilantro Leaves: These add sharpness and freshness. If cilantro isn't your thing, feel free to omit it.
- Raw Cashews: For that nutty crunch. Almonds or peanuts can also do the trick if cashews aren't available.
Tips & Tricks
- Marinade Magic: Let's talk about getting that chicken flavorful. My secret? Don't rush the marinade process. If time allows, let the chicken bathe in those zesty juices for the full 2 hours. Trust me, your taste buds will thank you. And if you're in a pinch, even 30 minutes can make a world of difference compared to no marination at all.
- Dressing It Up: When it comes to the dressing, fresh is best! Squeeze those limes yourself and embrace the honey – local, if you can find it. The dressing is what ties this whole salad together, so making it from scratch with love will set your salad apart.
- Grill Pan vs. Outdoor Grill: I've cooked the chicken both on an indoor grill pan and an outdoor grill. While both methods are fantastic, there's something about the smoky flavor from the outdoor grill that makes the salad feel like a summertime BBQ. You can also use your Blackstone Griddle. Check out my recipe for Blackstone Chicken for instructions.
- The Ripeness Factor: Choosing the right mango is key. You want it ripe but not too soft – think firm enough to hold its shape but ripe enough for that sweet, tropical flavor. A slightly underripe mango can add a lovely tangy contrast, so don't fret if your mango isn't perfectly ripe.
- Texture Talk: For that irresistible crunch, toast those cashews just before sprinkling them over the salad. It’s a small step, but it makes a world of difference. And hey, if you're feeling adventurous, why not throw in some sesame seeds for an extra pop of texture?
- Family-Friendly Customization: When serving to the kiddos or picky eaters, consider deconstructing the salad. Serve the components separately and let everyone build their own plate. It's a fun way to get the family involved and ensure everyone enjoys their meal, just the way they like it.
Step by Step
More Salad Recipes to Try
- Lentil Salad: This hearty Lentil Salad became a staple in my home after I discovered the magic of mixing earthy lentils with vibrant veggies and a tangy dressing; it's like a hug in a bowl.
- Asian Chicken Salad: This Asian Chicken Salad, with its crisp greens, tender chicken, and a dressing that sings with umami, will send you on a flavor journey.
- Thai Chicken Salad: This salad is where the bold Thai flavorsmeet the crunch of fresh veggies, all married together with a dressing that's utterly addictive.
- Fattoush Salad: My love affair with Fattoush Salad began on a warm summer evening, savoring the refreshing crunch of veggies, the toasty goodness of pita, and a zesty sumac dressing that transports you straight to the Mediterranean.
Chicken Mango Salad
Ingredients
Chicken
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 16 ounces boneless skinless chicken
Dressing
- ¼ cup seasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 ½ tablespoons toasted sesame oil
- ¼ cup extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper
- ½ teaspoon sea salt
Salad
- 3 cups thinly sliced napa cabbage
- 2 cups chopped red cabbage
- 3 carrots shredded
- 1 mango peeled, seeded and chopped small
- 1 small red onion sliced thin
- ¼ cup cilantro leaves
- ½ cup cashews toasted and chopped
Instructions
- To make the marinade, combine lime juice, olive oil, honey, sea salt and crushed red pepper in bowl and whisk together. Place chicken in a large plastic bag and pour marinade over. Allow to sit for 15 minutes or up to 2 hours.
- Meanwhile, make the dressing by combining rice vinegar, lime juice, honey, sesame oil, olive oil, chili powder, crushed red pepper and sea salt in a blender. Process until smooth.
- Heat a grill pan, grill, or Blackstone griddle to medium-high heat. Drain chicken and cook for 5 minutes. Turn and cook for another 5 minutes, or until chicken is no longer pink. Remove from heat and transfer to a cutting board. Chop.
- In a large bowl combine Napa cabbage, red cabbage, carrots, mango, red onion, and cilantro. Add chopped chicken and toss with the desired amount of dressing. Top with cashews and serve.
Donna Mc
Oh ya, Wendy, I have to give this a try. Too bad I'm at work right now or I would go out and get the chicken out of the freezer and head to the store for the Smuckers. (If my store has it, that is.) Absolutely sound fantastic.
Wendy Polisi
Thanks so much - I hope you enjoy it! I've been able to find it at Target, Walmart and Kroger. It is slightly off to the side of the jelly's so it is a little easy to miss.
Donna Mc
Thanks Wendy. Going to the store tomorrow.
Sheila
This is delicious. We had it last Saturday and it was awesome. The marinade was incredibly good. Thank you for sharing this recipe.
Wendy Polisi
So glad you enjoyed it!