A Summer Favorite That Stole My Heart
Last summer, after one of those long, hot days where cooking feels like a chore, I found myself craving something fresh, light, and satisfying. That’s when I threw together what has now become one of my absolute favorite dishes: Mango Chicken Salad Recipe with Homemade Dressing.
The first bite was magic — juicy chicken, sweet mango, crisp greens, and a zingy homemade dressing that pulled everything together. Since then, it’s been my go-to for quick lunches, family gatherings, and even picnics.
Today, I’m sharing this simple, flavor-packed recipe with you. I’m pretty sure you’ll fall in love with it too!
Table of Contents
Why You’ll Love This Mango Chicken Salad Recipe with Homemade Dressing
- Fresh ingredients you can feel good about.
- Full of flavor — the perfect balance of sweet, savory, and tangy.
- Healthy and filling, but still light enough for warm days.
- Easy to customize — swap ingredients to fit what you have.
- Naturally gluten-free and can be made dairy-free or keto-friendly.
Ingredients You’ll Need for the Best Mango Chicken Salad
Getting the right ingredients makes all the difference. Here’s what you’ll need:
For the Mango Chicken Salad:
- 2 cooked chicken breasts (grilled or rotisserie), sliced
- 1 large ripe mango, diced
- 4 cups mixed greens (like arugula, spinach, and romaine)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, finely sliced
- 1 avocado, diced
- Fresh cilantro, chopped (optional)
Tip: Pick a mango that feels slightly soft when you press it. If it’s too hard, it’s not ripe yet!
For the Homemade Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup for vegan version)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Why Fresh Lime Juice?
Fresh lime juice gives a cleaner, brighter flavor compared to bottled versions. Trust me, it’s worth it.
How to Make Mango Chicken Salad with Homemade Dressing (Step-by-Step)
Step 1: Prepare the Chicken
- Season chicken breasts lightly with salt, pepper, and olive oil.
- Grill over medium heat for about 6-8 minutes per side or until fully cooked.
- Let it rest for 5 minutes, then slice into strips.
Step 2: Mix the Salad Base
- In a large bowl, toss together the mixed greens, diced mango, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
Step 3: Whisk the Homemade Dressing
- In a small bowl or jar, combine olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper.
- Whisk or shake until emulsified (smooth and blended).
Step 4: Assemble and Toss
- Top the salad with the sliced chicken.
- Drizzle the homemade dressing over the top just before serving.
- Gently toss everything together and enjoy immediately!
Expert Tips for the Perfect Mango Chicken Salad
- Chill your salad plates to keep the salad cool and crisp longer.
- Slice mango neatly by cutting around the seed, scoring the flesh, and flipping the skin inside out.
- Substitute proteins like shrimp, tofu, or turkey if you prefer.
- Keep the dressing separate if you’re meal-prepping, to avoid soggy greens.
Delicious Variations You’ll Want to Try
Tropical Twist
- Add pineapple chunks and sprinkle a little shredded coconut for a fun, tropical flavor.
Spicy Mango Chicken Salad
- Toss in some sliced jalapeños or add a pinch of cayenne pepper to the dressing for a fiery kick.
Creamy Avocado Dressing Option
- Blend half an avocado with lime juice, olive oil, and a splash of water for a rich, creamy dressing alternative.
Nutritional Benefits of Mango Chicken Salad
| Nutrient | Approx. Per Serving |
|---|---|
| Calories | 400-450 |
| Protein | 32g |
| Carbs | 18g |
| Fat | 24g |
- Chicken: High-quality lean protein.
- Mango: Rich in vitamin C, fiber, and antioxidants.
- Avocado: Full of healthy monounsaturated fats.
- Olive oil: Anti-inflammatory properties.
This salad isn’t just tasty — it’s seriously good for you.
Serving Suggestions and Pairing Ideas
- Serve alongside garlic bread or toasted pita.
- Pair with a glass of chilled Sauvignon Blanc or sparkling water with lime.
- Great for picnics, barbecues, or light summer dinners.
Common Mistakes to Avoid When Making Mango Chicken Salad
- Overdressing — Always drizzle, then toss lightly. Add more dressing if needed.
- Cutting mango too early — It can brown and turn mushy.
- Using underripe mangoes — They’ll taste sour and ruin the sweet balance.
Storing Leftovers: How to Keep Your Mango Chicken Salad Fresh
- Store salad ingredients and dressing separately in airtight containers.
- Keep in the fridge for up to 2 days.
- If storing assembled, avoid adding avocado until serving time to prevent browning.
FAQ: Mango Chicken Salad Recipe with Homemade Dressing
Can I make Mango Chicken Salad ahead of time?
Yes! Prep everything ahead but store the dressing separately. Assemble just before eating for best freshness.
What’s the best substitute if I don’t have fresh mangoes?
Use thawed frozen mango chunks or even ripe peaches. They’ll give a similar sweet flavor.
How do I keep avocados from browning in my salad?
Toss avocado cubes with a little lime juice before adding them to the salad.
Can I make this salad dairy-free or keto-friendly?
Absolutely. It’s naturally dairy-free.
For keto, reduce the mango amount and add more avocado or grilled chicken.
Conclusion
This Mango Chicken Salad Recipe with Homemade Dressing has become a staple in my kitchen. It’s light yet filling, sweet yet savory, and endlessly adaptable.
Whenever I want something refreshing that doesn’t feel like “just another salad,” I reach for this recipe.
Give it a try — I’d love to hear what delicious twists you create with it!
Print
Mango Chicken Salad Recipe with Homemade Dressing
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
Description
This Mango Chicken Salad combines tender chicken, juicy mango, creamy avocado, and crisp vegetables, topped with a zesty homemade dressing — fresh, colorful, and perfect for warm days.
Ingredients
- Salad Base:
- 2 cooked chicken breasts (grilled or rotisserie), sliced
- 1 large ripe mango, diced
- 4 cups mixed greens (arugula, spinach, romaine)
- ½ cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
- ¼ red onion, finely sliced
- 1 avocado, diced
- Fresh cilantro, chopped (optional)
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, mango, tomatoes, cucumber, red onion, avocado, and sliced chicken.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle with chopped cilantro if using, and serve immediately.
Notes
- Use pre-cooked rotisserie chicken for a quicker prep time.
- If mango isn’t in season, substitute with peaches or pineapple.
- To make it dairy-free and paleo, ensure the dressing is sweetened with honey and not sugar-containing mustard.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 12g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Mango Chicken Salad, Summer Salad, Gluten-Free Salad, Chicken Avocado Salad, Tropical Salad
