Description
A refreshing Chicken Mango Salad that combines tender chicken, ripe mangoes, and a variety of fresh vegetables, topped with a zesty honey lime dressing.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups mixed salad greens (romaine, spinach, or spring mix)
- 2 ripe mangoes, peeled and diced
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 avocado, diced
- ¼ cup crumbled feta cheese (optional)
- ¼ cup chopped roasted almonds or pecans
- 2 tablespoons chopped fresh cilantro or parsley
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lime juice (for dressing)
- 1 tablespoon honey (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 clove garlic, minced (for dressing)
- ¼ teaspoon salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
Instructions
- Pat the chicken dry and rub with the olive oil. Season with garlic powder, paprika, onion powder, oregano, salt, and black pepper.
- Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice into strips.
- In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and black pepper to make the dressing.
- In a large serving bowl, combine the salad greens, mangoes, cucumber, cherry tomatoes, red onion, avocado, feta cheese (if using), and roasted almonds. Top with the sliced chicken.
- Drizzle the honey lime dressing over the salad and toss gently just before serving. Garnish with chopped cilantro or parsley.
Notes
- Store the salad and dressing separately for up to 2 days in the refrigerator. Add the avocado just before serving to prevent browning.
- Grill the chicken for a smoky flavor if cooking outdoors.
- For extra color and nutrition, add sliced bell peppers, shredded carrots, or edamame.
- For a spicy kick, add 1 finely chopped jalapeño or a pinch of red pepper flakes to the dressing.
- Swap the chicken for grilled shrimp or salmon for a delicious variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling or Pan-searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg