This crisp, colorful salad features juicy mango, tender chicken, and crunchy veggies, all tossed in a tangy Asian dressing and topped with toasted peanuts for a vibrant, flavor-packed dish!
- Flavor: Bright, tropical, and lightly savory, this salad delivers the perfect balance of sweet, tangy, and fresh in every bite.
- Recommended Tools: A veggie chopper will make prep work a breeze. Store everything in prep containers to whip up a fresh salad every day of the week.
- Swaps: For a nut-free salad, use pepitas, sunflower seeds, hemp seeds, or homemade croutons.
Ingredient Tips
- Mango: Choose a whole, unbruised mango that’s slightly soft. If using frozen mangoes, they should be thawed before dicing.
- Chicken: Rotisserie chicken makes this dish come together quickly, but you can use sliced chicken thighs or grilled chicken breasts.
- Vegetables: Go for color! Add red bell peppers, crisp green or red onions, and use English cucumbers, as they stay crunchy longer than regular field cucumbers.
- Greens: Use a bag of shredded coleslaw and salad mix to save on prep.
- Dressing: Buy or DIY? Try this Thai-inspired sesame ginger dressing or this cilantro lime dressing.
Easy Salad Variations
- No mangoes? Try using a jar of mango chutney and drop small dollops into the salad in Step 2. Or try diced peaches or nectarines, sliced strawberries, or blueberries.
- This is a great recipe for using up leftover veggies like peas, corn, asparagus, mushrooms, or tomatoes.
- Try a different protein like grilled shrimp, salmon, or tuna, or even tofu for a meatless main.
- Try other toppings like pickled red onion, crumbled feta, diced avocados, savory chopped bacon, or pickled jalapenos.
Keep It Fresh
Store leftovers in the fridge up to 3 days, keeping salad, fixings, and dressing separate. Stir before serving as a salad or use in pita pockets or wraps for a quick lunch.
Fresh Fruity Salads
Did you make this Mango Chicken Salad? Leave a comment and rating below.
Mango Chicken Salad
This delicious mango chicken salad is the perfect fusion of Asian inspired flavors with protein, fresh fruits, and veggies.
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In a large bowl, add romaine, cabbage, and bell pepper. Toss to combine.
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Top with chicken, diced mango, and sliced cucumber.
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Drizzle with the dressing and top with green onions, cilantro or mint, and roasted peanuts.
Other optional additions to this salad include fresh bean sprouts, sliced snap peas, julienned carrots, or water chestnuts.
Calories: 367 | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 612mg | Potassium: 836mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8319IU | Vitamin C: 88mg | Calcium: 87mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Salad
Cuisine Asian Fusion© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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