Chicken Mango Salad

about the recipe

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.


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

– 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.

– Top with cashews and serve.