Chicken Mango Salad Delight

This vibrant chicken mango salad brings together juicy chicken, sweet mango, and crisp vegetables in a refreshing honey lemon dressing. Perfect for warm weather meals, this colorful dish delivers protein and nutrients in every bite while keeping your taste buds delighted with its sweet and tangy flavor profile.

I created this recipe when looking for a way to use leftover grilled chicken during a particularly hot summer week. What started as a simple lunch solution has become our go-to summer dinner when temperatures soar above 90 degrees.

Ingredients

• Cooked chicken breasts: Adds lean protein and makes this a complete meal. Use rotisserie chicken for extra convenience and flavor.
• Romaine lettuce: Provides a crisp base with excellent nutrition. Look for fresh heads with crisp leaves and no browning.
• Baby spinach: Adds a nutrient boost and tender texture. Choose bright green leaves with no wilting.
• Fresh mango: Brings natural sweetness and tropical flavor. Select mangoes that yield slightly to pressure for perfect ripeness.
• Cherry tomatoes: Contribute juicy bursts of flavor. Buy them on the vine for the best taste.
• English cucumber: Offers refreshing crunch without bitter seeds. No need to peel these thin-skinned cucumbers.
• Red onion: Provides sharp contrast and vibrant color. Soak in cold water for 5 minutes to reduce intensity if desired.
• Fresh herbs: Brighten the entire dish. Either parsley or cilantro works beautifully depending on your preference.
• Extra virgin olive oil: Forms the base of our dressing. Use a good quality oil for best results.
• Fresh lemon juice: Adds essential acidity. Always use fresh-squeezed for superior flavor.
• Honey: Balances the acidity with natural sweetness. Local raw honey offers the best flavor profile.
• Dijon mustard: Acts as an emulsifier and flavor enhancer. The authentic French variety provides the best punch.
• Fresh garlic: Provides aromatic depth. Mince it very finely to distribute evenly.
• Salt and pepper: Enhance all other flavors. Use freshly ground pepper for maximum impact.

Step-by-Step Instructions

Prepare the salad base:

Add the romaine lettuce and baby spinach to a large salad bowl, ensuring they are thoroughly dried after washing. The dry leaves will allow the dressing to coat properly rather than becoming watery. I recommend using a salad spinner for best results as excess water will dilute your dressing and make the salad soggy.

Arrange the toppings:

Layer the sliced chicken, diced mango, halved cherry tomatoes, cucumber half-moons, diced red onion, and chopped herbs over the greens. This arrangement not only creates a beautiful presentation but allows diners to see all the components before tossing. For the most attractive presentation, place ingredients in sections rather than mixing immediately.

Create the dressing:

In a separate mixing bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until fully emulsified. The mustard helps bind the oil and lemon juice, creating a smooth, cohesive dressing that will evenly coat your salad ingredients. Taste and adjust seasonings as needed, adding more honey for sweetness or lemon for tanginess.

Finish the salad:

Drizzle the dressing over the salad just before serving. If preparing ahead, keep the dressing separate until the last minute to maintain the crispness of the vegetables. Start with about half the dressing, toss gently, then add more as needed to avoid overdressing.

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My absolute favorite ingredient in this salad is the mango. The first time I made this for my husband, he claimed he didn’t like fruit in savory dishes, but after one bite, he was completely converted. Now we experiment with different fruits depending on the season, but mango remains our favorite for its perfect sweet yet firm texture.

Make Ahead Tips

While this salad is best enjoyed fresh, you can prepare components ahead of time to streamline the process. Cook and slice the chicken up to two days in advance and store in an airtight container. Wash and chop the lettuce and spinach the morning of serving, storing wrapped in paper towels inside a sealed container. The dressing can be prepared up to five days ahead and kept refrigerated—simply shake well before using. Assemble everything just before serving for the freshest result.

Perfect Protein Options

This versatile salad works wonderfully with various protein options beyond chicken. For a seafood variation, substitute grilled shrimp or salmon for equally delicious results. Vegetarians can enjoy this salad with grilled halloumi cheese or chickpeas instead of chicken. For a vegan option, marinated and baked tofu or tempeh provides excellent protein content. The honey in the dressing can be replaced with maple syrup for a fully vegan dish without sacrificing flavor.

Seasonal Adaptations

While mangoes create a tropical flair, this salad adapts beautifully to seasonal fruit variations. In early summer, substitute strawberries or blueberries for a different sweet note. Fall versions work wonderfully with sliced apples or pears for a more autumnal feel. Winter adaptations might include sectioned citrus fruits or pomegranate arils. The key is maintaining the sweet and savory balance regardless of which fruit you choose.

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With its vibrant colors and nutrient-packed ingredients, this salad is sure to become a staple in your meal rotation. Enjoy the sweet and savory harmony with every crunchy, juicy bite.

Frequently Asked Questions

→ Can I use leftover chicken for this salad?

Yes, leftover chicken works perfectly. Simply slice or shred it to top the salad.

→ What can I substitute for mango?

You can use pineapple, peaches, or even oranges as a replacement for mango for a similar sweetness.

→ How can I make the dressing less sweet?

Reduce the amount of honey, or skip it altogether for a tangier dressing.

→ Is there a vegetarian option for the salad?

You can replace chicken with grilled tofu, tempeh, or chickpeas for a vegetarian version.

→ How should I store leftover salad?

Keep the salad and dressing separate in airtight containers in the refrigerator for up to 2 days.