Description
A vibrant and refreshing Mango Chicken Salad perfect for a light meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 ripe mango, peeled and cubed
- 4 cups mixed greens (spinach, arugula, romaine)
- 1/2 red onion, thinly sliced
- 1/2 cucumber, chopped
- 1 avocado, sliced
- 1/4 cup toasted almonds or pumpkin seeds
- 2 tbsp fresh cilantro or mint
- 3 tbsp olive oil (for the dressing)
- 2 tbsp lime juice (for the dressing)
- 1 tsp honey or agave (for the dressing)
- 1 tsp Dijon mustard (for the dressing)
- Salt & pepper to taste (for the dressing)
Instructions
- Season chicken with lime juice, salt, pepper, and paprika. Grill or pan-cook until done (165°F internal temp). Let rest, then slice.
- Cut mango into cubes. Set aside.
- Whisk together olive oil, lime juice, honey, mustard, salt, and pepper to make the dressing.
- In a large bowl, combine greens, mango, cucumber, onion, avocado, and chicken.
- Drizzle with dressing and toss. Garnish with nuts and herbs. Serve chilled.
Notes
- This salad is best served chilled.
- Feel free to substitute chicken with grilled shrimp or tofu for a different protein.
- Add more veggies like bell peppers or cherry tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg