Mango Chicken Salad

This mango chicken salad with cilantro lime dressing is a fresh and satisfying salad, packed with fun flavors. It makes for a delicious lunch or dinner with hints of the tropics, anytime of year!

Why You Need to Try This Mango Chicken Salad

The best salads are the ones with a variety of flavors, textures, and toppings — and this salad is no exception! A bed of spinach is topped with fresh mango, perfectly grilled chicken, crisp peppers, and creamy avocado. Then it’s all dressed with a simple but flavorful cilantro lime dressing.

Ingredients You Need:

• Chicken: adds protein to this meal. Cooking instructions are provided, but feel free to use rotisserie or pre-grilled chicken to make this salad even easier.
• Cilantro lime dressing: despite only a handful of ingredients, this simple dressing packs a flavor punch!
• Spinach: the base of the salad
• Mango: adds a delightful sweetness
• Red bell pepper: creates another layer of satisfaction with it’s crisp crunch
• Cucumber: fresh and crisp, adds volume and taste variation
• Avocado: creamy and delicious, adding healthy fats and fiber
• Red onion slices: optional if those aren’t your thing, but adds a little zest and crunch
• Cilantro: garnishing salads with fresh herbs is one of my favorite tricks for adding flavor and nutrition

How to Make This Recipe, Step-by-Step

Prep the Dressing

If you haven’t made a batch of cilantro lime dressing, that’s your first step! Blend lime juice, oil, cilantro, honey, and salt – done!

Make the Chicken

Next up is the chicken. If you’re want or need to make chicken fresh for the salad, I highly recommend these grilled cilantro lime chicken breasts.

1. Heat a cast iron skillet over medium heat (other skillets can be heated over medium-high heat).
2. Place chicken breasts in a large plastic bag or between sheets of plastic or parchment paper. Pound until the chicken breasts are an even thickness, no more than one inch thick.
3. Season both sides of the chicken breasts with salt and pepper. 
4. Once skillet is hot, add coconut oil and allow to melt. Add chicken breasts and cook 5-6 minutes per side. Exact cooking time will vary based on how large your chicken breasts are but you will know they’re done when they reach an internal temperature of 165 degrees.
5. Once the chicken is nearly at proper temperature or there’s just one minute left, spoon a tablespoon of cilantro lime dressing over each chicken breasts and allow to cook one more minute.
6. Remove chicken from skillet and allow it to rest on a cutting board for 10 minutes before slicing and adding to salads.

Assemble the Salad

Once the chicken is done, all that’s left is assembling the salad:

1. Chop the spinach into smaller, bite-sized pieces (I like to use kitchen scissors for this!) and place in a large, shallow bowl or large plate.
2. Add sliced chicken to the top of the salad, along with the other toppings: mango, cucumber, bell pepper, onion, avocado, and cilantro.
3. Serve with cilantro lime dressing on the side and lightly drizzle on top of the salad when you’re ready to eat. Enjoy!

Additional Recipe Tips

• Don’t have a cast iron skillet? Cook the chicken in any skillet you have, or even an air fryer or on the grill!
• No time to cook chicken? Feel free to use pre-grilled, leftover, or rotisserie chicken for an easier option to throw together on a busy weeknight.
• Swap avocado out for guacamole. Not necessary, but can be a fun way to add extra flavor!
• Taking this salad on the go? Use individually packaged guacamole to keep the avocado looking fresh and package the chicken separately.
• No fresh mango? Thaw frozen mango or go a different direction and use finely chopped or slivered dried mango for a chewy texture. (If using dried mango, look for an option with no added sugar – it’s plenty sweet on its own!)
• Get creative. Use whatever vegetables you prefer or have on hand. Not a vegetable, but black beans are a great way to add more fiber and satisfaction to this salad, too!
• Really not into cilantro? That’s okay. Skip the cilantro lime dressing when cooking the chicken and use another dressing, like a verry vinaigrette or poppy seed dressing, instead.

Mango Chicken Salad Health Benefits

• Chicken packs a nutrient-dense protein punch! It has a variety of other nutrients, like vitamin B3, selenium, vitamin B6, phosphorus, choline, pantothenic acid, and vitamin B12.
• Mango is a delicious tropical fruit that adds natural sweetness to this mango chicken salad. It provides fiber, vitamin A, vitamin C, potassium, and vitamin B6.
• Spinach is a dark leafy green that contains protein, calcium, non-heme iron, magnesium, potassium, vitamin A, and folate.
• Red bell peppers are rich in antioxidants and micronutrients. Did you know a red bell pepper has more vitamin C than an orange?
• Cucumber is an incredibly hydrating fruit (yes, it’s technically a fruit even though many think of it as a vegetable). It’s full of fiber, vitamin C, vitamin K, magnesium, potassium, and manganese.
• Avocado is popularly known for being a healthy fat, as it’s full of monounsaturated and polyunsaturated fats. It’s also full of fiber, vitamins, and minerals like vitamin K and vitamin E.
• Red onion contains biotin, copper, vitamin B6, vitamin C, manganese, phosphorus, fiber, folate, and vitamin B1.
• Cilantro leaves are full of vitamin K, vitamin C, and vitamin A.
• Lime is a refreshing member of the citrus family that is rich in vitamin C and folate.

Related Healthy Salad Recipes

• Southwest Chicken Avocado Salad
• Blueberry Kale Salad
• Golden Beet Salad with Blueberry Lime Dressing
• Honey Mustard Chicken Salad
• Blueberry Panzanella Salad

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