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This vibrant mango chicken salad combines juicy, tender chicken with sweet mango and crisp vegetables for a refreshing meal perfect for lunch or dinner. The honey-lemon dressing ties everything together with its bright, tangy flavor that complements the sweetness of the mango beautifully.
I first made this salad when I was looking for a light yet satisfying dinner during a hot summer evening. The combination of sweet mango with savory chicken was such a hit that it's now in our regular meal rotation, especially when mangoes are at their peak ripeness.
Ingredients
- Cooked chicken breasts: Ensure this salad is protein-packed and filling. Use rotisserie chicken to save time or grill your own for extra flavor
- Romaine lettuce: Provides the perfect crisp base with excellent nutrition
- Baby spinach: Adds a mild flavor and boosts the nutrient content significantly
- Fresh mango: Brings natural sweetness and a tropical twist. Choose slightly firm but fragrant fruits
- Cherry tomatoes: Offer juicy bursts of flavor. Look for bright, unblemished skins
- English cucumber: Adds refreshing crunch without the bitterness of regular cucumbers
- Red onion: Contributes a gentle bite that balances the sweet elements
- Fresh herbs: Like parsley or cilantro bring brightness and complexity to every bite
For the Honey Lemon Dressing
- Extra virgin olive oil: Forms the rich base of our dressing. Choose a good quality oil for best results
- Fresh lemon juice: Provides essential acidity. Always use fresh over bottled for superior flavor
- Honey: Balances the acidity with natural sweetness. Local honey offers subtle flavor variations
- Dijon mustard: Acts as an emulsifier while adding depth of flavor
- Fresh garlic: Infuses the dressing with aromatic complexity
- Salt and pepper: Crucial for enhancing all the other flavors
Step-by-Step Instructions
- Prepare The Base:
- Thoroughly wash and dry your romaine lettuce and baby spinach before chopping. Combine them in a large salad bowl, creating a fresh green foundation for your salad. The contrast between crisp romaine and tender spinach creates a perfect textural base.
- Cook The Chicken:
- If not using pre-cooked chicken, season chicken breasts with salt and pepper, then bake at 375°F for about 22 minutes or until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing against the grain into strips. This ensures juicy, tender chicken pieces.
- Prepare The Fruits And Vegetables:
- Dice the mango into bite-sized cubes, ensuring you get close to the pit to maximize the fruit. Slice cherry tomatoes in half, revealing their juicy interior. Cut the cucumber into thin half-moons for easy eating. Finely dice the red onion to distribute its flavor throughout the salad.
- Make The Dressing:
- In a medium bowl, combine olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt and pepper. Whisk vigorously until emulsified and slightly thickened. The mustard helps bind everything together into a smooth, cohesive dressing.
- Assemble The Salad:
- Layer all prepared ingredients over the lettuce base, arranging them for visual appeal. Place chicken slices, followed by mango cubes, halved cherry tomatoes, cucumber slices, and red onion. Sprinkle chopped herbs over the top for a fresh finish.
- Dress And Serve:
- Drizzle the honey-lemon dressing over the entire salad just before serving. Start with about three-quarters of the dressing, then add more as needed after tossing. This prevents overdressing while ensuring every bite is flavorful.
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The mango is truly the star ingredient in this salad. I discovered its perfect pairing with chicken during a trip to the Caribbean where fruit and protein combinations are common. The slight tartness of an almost-ripe mango actually works better than an overly sweet one, creating a more balanced flavor profile.
Make-Ahead Options
This salad components can be prepped up to two days in advance for quick assembly. Cook and slice the chicken, then store in an airtight container. Wash and chop the lettuce and vegetables, keeping them separate in the refrigerator. Make the dressing and store it in a jar. When ready to serve, simply assemble everything fresh.
Seasonal Adaptations
While mangoes make this salad special, you can substitute other fruits based on seasonal availability. In fall, try diced apples or pears. Summer berries like strawberries or blueberries work beautifully too. Even orange segments or peaches can create delicious variations while maintaining the fruit-protein balance that makes this salad special.
Serving Suggestions
Transform this salad into a complete meal by serving it with a side of crusty whole grain bread or a light soup. For entertaining, present it on a large platter rather than a bowl to showcase the colorful ingredients. Consider adding avocado slices just before serving for an extra creamy element that pairs wonderfully with the mango and chicken.
Storage Tips
If planning to enjoy leftovers, store the dressed salad separately from additional dressing. The dressed salad will keep for about a day in the refrigerator, though the lettuce will soften somewhat. For best results with planned leftovers, keep all components separate and assemble individual portions when ready to eat.
Frequently Asked Questions
- → Can I use grilled chicken instead of baked?
Yes, grilled chicken adds a smoky flavor that pairs well with the mango and greens.
- → What can I substitute for mango?
Pineapple or peaches are excellent substitutes that complement the salad's flavors.
- → How can I make this salad vegetarian?
Omit the chicken and add protein-rich ingredients like chickpeas or cubed tofu.
- → Is the honey-lemon dressing vegan?
No, but you can substitute honey with maple syrup or agave nectar for a vegan option.
- → Can I prepare this salad in advance?
Yes, but keep the dressing separate and add it just before serving to keep the greens fresh.