Mango Chicken Salad
I could eat this three times a week. Four would probably be excessive, but I am not ruling it out.
This Mango Chicken Salad was inspired by lunch at Springfield Golf Resort, where a fresh salad after eighteen holes felt like the smartest decision I made all day.
My version combines cooked chicken, ripe mango, avocado, tomato, carrots, scallions, and crisp greens with a bright citrus dressing. It’s light enough for a warm afternoon, filling enough for dinner, and requires very little time near anything producing heat.
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Why You'll Love This
Fresh and satisfying without feeling heavy
Sweet mango, creamy avocado, crisp vegetables, and crunchy nuts in every bite
A simple citrus dressing that takes about two minutes to make
Rotisserie chicken turns it into a very manageable lunch or dinner
Ready in about 15 minutes once the chicken is cooked
Prep time: 15 minutes | Total time: 15 minutes | Servings: 4 | Course: Salad or Main Dish
Ingredients
4 cups mixed greens
2 cups cooked chicken, chopped or sliced
1 ripe mango, diced
1 avocado, diced
3 green onions, thinly sliced
1 cup tomato, diced
1/2 cup shredded carrots
1/4 cup sliced almonds or chopped cashews
2 tablespoons chopped cilantro
Citrus Dressing
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste
How to Make It
Arrange the mixed greens on a large platter or in a serving bowl. Top with the chicken, mango, avocado, green onions, tomato, carrots, and almonds or cashews.
In a small jar or bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
Drizzle the dressing over the salad gradually and toss gently. Finish with the chopped cilantro.
Serve immediately while the greens are crisp and the avocado is still behaving itself.
Pro Tips & Notes
Rotisserie chicken makes this especially easy. Remove the skin, slice it up and add it to the salad. Done.
Choose a mango and avocado that are ripe but still firm so they hold their shape.
Add the dressing gradually just before serving. The salad is best lightly dressed rather than swimming.
This is a flexible recipe — feel free to add parsley or sliced red bell pepper.
No cilantro? Use parsley. No family meeting required.
Use sliced almonds, the thick ones not the slivers or use chopped cashews or leave the nuts out entirely. Up to you.
What to Serve With It
This salad is filling enough on its own, but it also works beautifully as part of a simple patio dinner. Pair it with a cold Little Italy Spritz, warm bread, and Fresh Strawberry Sorbet for dessert.
Complete the table: Serve it in a wide salad bowl with a good pair of salad servers so the mango and avocado stay in the bowl instead of making a break for the patio.
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