Why You’ll Love This Recipe

This salad is a flavor-packed combination of sweet, savory, and zesty. The juicy mango adds tropical brightness, while the seasoned chicken provides lean protein to keep you full. It’s easy to make, incredibly fresh, and adaptable to your favorite ingredients. Whether you’re eating clean, meal prepping, or looking for a light dinner option, this recipe delivers on all fronts without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked, grilled or shredded chicken breast
Ripe mango, diced
Mixed greens (spinach, arugula, or romaine)
Red bell pepper, thinly sliced
Cucumber, sliced or diced
Red onion, thinly sliced
Avocado, diced
Fresh cilantro or mint (optional)
Olive oil
Lime juice or rice vinegar
Honey or maple syrup
Dijon mustard
Salt and pepper

Directions

In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper to create the dressing. Set aside.
In a large mixing bowl or platter, layer the mixed greens as a base.
Top with sliced chicken, mango, bell pepper, cucumber, red onion, and avocado.
Drizzle the dressing over the salad just before serving.
Gently toss to combine and garnish with fresh herbs if desired. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time (if cooking chicken): 10–15 minutes
Total time: 25–30 minutes

Variations

Use grilled shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
Add nuts like cashews, almonds, or peanuts for a crunchy element.
Toss in quinoa or brown rice to make it a heartier meal.
Swap mango for pineapple or peach depending on what’s in season.
Add a spicy kick with sliced jalapeños or a drizzle of chili-lime dressing.

Storage/Reheating

Store the components separately for best freshness. Keep the dressing in a jar and the salad in an airtight container in the fridge for up to 2 days.
Avoid storing dressed salad, as the greens may wilt. Add avocado just before serving to prevent browning.
Reheating is not necessary—this dish is best served cold or at room temperature.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a quick and flavorful option for this salad.

What type of mango works best?

Use ripe but firm mangoes like Ataulfo or Tommy Atkins for the best texture and sweetness.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the fridge.

How do I keep the avocado from browning?

Add it just before serving or toss it in lime juice to slow oxidation.

Is this salad good for meal prep?

Yes, store ingredients separately and assemble just before eating for best results.

Can I add cheese?

Crumbled feta or goat cheese adds a nice creamy, tangy element to the salad.

What greens work best?

Spinach, arugula, romaine, or spring mix all work well—use what you like or have on hand.

Can I use frozen mango?

You can use thawed frozen mango in a pinch, though fresh will offer better texture and flavor.

Is the salad dressing adjustable?

Yes, you can tweak the sweetness, tang, or spice to suit your taste—try adding ginger or chili flakes for a twist.

Can I serve this as a side dish?

Yes, just reduce the portion size or remove the chicken for a lighter side salad option.

Conclusion

Chicken Mango Salad is a deliciously fresh and colorful dish that’s perfect for a healthy lunch, dinner, or picnic. With its mix of tender chicken, juicy mango, crunchy veggies, and tangy-sweet dressing, it offers a satisfying meal that’s both light and full of flavor. Quick to make and easy to customize, this salad is a go-to recipe when you want something wholesome, bright, and beautiful on your plate.

Chicken Mango Salad

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Crockpot Whole Chicken is a simple, hands-off recipe that delivers tender, juicy, and flavorful chicken slow-cooked with herbs, spices, and aromatics. It’s a perfect all-in-one meal with minimal prep, ideal for weeknight dinners or meal prepping.

Author: Laura
Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 4–5 hours (high)
Total Time: 6–8 hours
Yield: 6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Instructions

Pat the chicken dry with paper towels to help the skin crisp up.
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and dried herbs.
Rub the chicken with olive oil or butter, then coat it generously with the seasoning mix, including under the skin if possible.
Stuff the cavity with garlic cloves, onion quarters, and lemon halves if using.
Place a layer of sliced onion or foil balls at the bottom of the crockpot to elevate the chicken.
Set the chicken breast-side up on top of the onion or foil.
Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the internal temperature reaches 165°F (74°C).
Optional: Transfer chicken to a baking sheet and broil for 3–5 minutes for crispy skin.
Let rest for 10 minutes before carving. Serve warm.

Notes

Do not cook the chicken from frozen—thaw completely before cooking.
Use the leftover juices for homemade gravy or broth.
Add root vegetables to the bottom of the crockpot for a built-in side.
Broiling at the end adds crispiness to the skin.
Season the chicken a day ahead for deeper flavor.

Nutrition

Serving Size: 1/6 of chicken
Calories: 310
Sugar: 0g
Sodium: 380mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 33g
Cholesterol: 105mg