Chicken Mango Salad
A vibrant and refreshing salad featuring tender chicken, sweet ripe mango, and a zesty lime dressing.
Ingredients
- •2 boneless, skinless chicken breasts (about 1 lb / 450g)
- •1 tablespoon olive oil
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •5 cups mixed salad greens (200g)
- •2 ripe mangoes, peeled, pitted, and diced
- •1 medium red bell pepper, thinly sliced
- •1/2 red onion, finely sliced
- •1/2 cup fresh cilantro, chopped
- •1/4 cup roasted cashews, roughly chopped
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lime juice
- •1 tablespoon honey
- •1 clove garlic, minced
Instructions
- 1
Season the chicken breasts on both sides with salt, black pepper, and 1 tablespoon of olive oil.
- 2
Heat a skillet over medium-high heat and cook the chicken breasts for about 6 to 8 minutes per side, or until fully cooked through and golden brown.
- 3
Remove the chicken from the pan, let it rest for 5 minutes, and then slice it into thin strips.
- 4
In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, and minced garlic to create the dressing.
- 5
In a large salad bowl, combine the mixed salad greens, diced mangoes, sliced red bell pepper, sliced red onion, and chopped cilantro.
- 6
Add the sliced chicken on top of the salad mixture.
- 7
Drizzle the prepared dressing evenly over the salad just before serving.
- 8
Garnish with chopped roasted cashews and toss gently to combine.
💡 Chef tips
- To make ahead, keep the dressing separate and toss the salad just before serving to prevent the greens from getting soggy.
- You can substitute roasted cashews with sliced almonds or sunflower seeds if preferred.
- Ensure the mangoes are ripe but still slightly firm so they hold their shape when diced.
✅ How it should turn out
The finished salad should look vibrant and colorful with a bright citrus aroma, offering a delicious balance of savory chicken, sweet mango, and crunchy greens.