introduction
This Mango Chicken Salad is bright, fresh, and easy to make. It mixes cooked chicken, sweet mango, and crisp celery with a light mayo-yogurt dressing. For another quick warm salad idea, try a green curry salad recipe that also cooks fast and tastes great.
why make this recipe
Make this salad when you want a light meal with sweet and spicy notes. It is quick, uses simple ingredients, and stores well for a few days. It works for lunch, a quick dinner, or a picnic.
how to make Mango Chicken Salad
Cook the chicken with garlic and jalapeno, cool it, then mix with mango, celery, and the creamy dressing. Add lime and cilantro at the end for fresh flavor.
Ingredients :
- 1/2 lb. chicken breast
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 mango
- 1 cup celery, chopped
- 3 tablespoons light olive oil mayonnaise
- 2 tablespoons plain yogurt
- juice and zest of 1/2 lime
- 1/2 cup fresh chopped cilantro
- optional add-ins: 2 tablespoons minced red onion
- optional add-ins: 1 chopped roasted red pepper
- optional add-ins: 1 cup black beans
- optional add-ins: 1 teaspoon sugar
Directions :
- Heat olive oil in a skillet over medium-high heat.
- Saute minced garlic and minced jalapeno in the oil until soft, about 1 minute.
- Sprinkle the chicken breasts with salt, pepper, and chili powder.
- Cook the chicken in the skillet until cooked through and brown on the outside, about 4 minutes per side.
- Let the chicken cool, then dice or shred it into small pieces.
- Toss chopped celery, peeled and chopped mango, and the cooled chicken in a large bowl.
- Stir in the mayonnaise and plain yogurt.
- Add the lime juice and zest and mix well.
- Season the salad with salt and pepper to taste.
- Stir in any optional add-ins you like.
- Store the salad in the refrigerator for up to a few days.
- Add the fresh chopped cilantro just before serving.
how to serve Mango Chicken Salad
Serve it on a bed of greens, in a sandwich, or stuffed into pita or tacos. Add a lime wedge for extra brightness.
how to store Mango Chicken Salad
Keep the salad in an airtight container in the fridge. It will stay good for up to 3 days. Add the cilantro just before you eat to keep it fresh.
tips to make Mango Chicken Salad
- Use ripe but firm mango so it holds shape in the salad.
- Cook chicken until just done to keep it juicy.
- Chill the salad well for best flavor.
- Add cilantro at the end to keep its color and taste.
variation (if any)
Try grilled chicken instead of pan-cooked for a smoky flavor. Swap yogurt for Greek yogurt for a tangier dressing. Add black beans or roasted pepper for more texture.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Shred rotisserie chicken for a very quick version.
Q: Is this salad good for meal prep?
A: Yes. Make it ahead and store in the fridge for up to 3 days. Add cilantro before serving.
Q: Can I skip the jalapeno?
A: Yes. Leave it out for a milder salad or use a small pinch of chili flakes instead.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free yogurt or more mayo to replace the plain yogurt.
Conclusion
If you want another take on this dish or want the original inspiration, see the full Mango Chicken Salad recipe for more details.