Fresh Mango Chicken Salad with Zesty Crunch
A bright, juicy mango and tender chicken salad tossed in a tangy lime-honey dressing with toasted nuts for a satisfying crunch. Perfect for a quick, fresh, and flavorful lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Fusion
Ingredients
Scale
- Cooked chicken breast, diced or shredded
- 1 ripe mango, peeled and cubed
- Mixed salad greens (baby spinach, arugula, or spring mix)
- 1 red bell pepper, thinly sliced
- 1 cucumber, peeled and diced
- 1/4 cup toasted nuts (cashews or almonds), roughly chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 green onions, thinly sliced
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Toast the nuts: Heat a dry skillet over medium heat. Add cashews or almonds and stir frequently until fragrant and lightly browned, about 3-4 minutes. Remove from heat and let cool.
- Prepare the chicken: If using leftover or rotisserie chicken, dice into bite-sized pieces. For raw chicken breast, season with salt and pepper, cook in a skillet with a bit of olive oil over medium heat until no longer pink inside (about 6-7 minutes per side), then let cool and chop.
- Chop the produce: Peel and cube the mango, dice cucumber, thinly slice red bell pepper and green onions, and roughly chop cilantro if using. Tear or chop salad greens into manageable pieces.
- Make the dressing: In a small bowl or jar, whisk together olive oil, fresh lime juice, honey, and a pinch of salt and pepper. Taste and adjust sweetness or acidity if needed.
- Toss the salad: In a large mixing bowl, combine chicken, mango, greens, red pepper, cucumber, green onions, and cilantro. Drizzle dressing over and toss gently but thoroughly to coat everything evenly.
- Add the crunch: Sprinkle toasted nuts on top just before serving to keep their crisp texture.
Notes
Toast nuts in a dry skillet while stirring constantly to avoid burning. Add nuts just before serving to maintain crunch. Use firm, fragrant mangoes for best texture. Dressing can be made ahead and stored up to 3 days. For vegan version, substitute chicken with grilled tofu or chickpeas and honey with maple syrup.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 375
- Sugar: 18
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4.5
- Protein: 30
Keywords: mango chicken salad, fresh salad, zesty salad, quick lunch, healthy salad, tropical salad, chicken salad recipe