Mango Chicken Salad Recipe

Name: Mango Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups arugula; 1 mango, peeled and sliced into 1 inch long pieces; 1 red pepper, trimmed, seeded, and sliced into 1 inch long strips; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 1 pinch sea salt; 2 teaspoons honey; 1 teaspoon Dijon mustard; 1 boneless chicken breast; ¼ cup slivered almonds

Servings: persons

4 cups arugula
1 mango, peeled and sliced into 1 inch long pieces
1 red pepper, trimmed, seeded, and sliced into 1 inch long strips
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 pinch sea salt
2 teaspoons honey
1 teaspoon Dijon mustard
1 boneless chicken breast
¼ cup slivered almonds

1
Combine arugula, mango and red pepper.
2
Whisk together olive oil, vinegar and salt.
3
Set aside.
4
In a shallow, wide bowl or ziplock bag, combine honey and mustard.
5
Add chicken and toss evenly to coat.
6
Grill chicken over medium heat until golden brown, 8 - 10 minutes, turning once halfway through.
7
Transfer to a plate and let sit for 5 minutes.
8
Slice chicken into strips.
9
Divide salad onto 2 plates.
10
Top with chicken.
11
Add dressing and almonds.
12
Toss to coat.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups arugula, 1 mango, peeled and sliced into 1 inch long pieces, 1 red pepper, trimmed, seeded, and sliced into 1 inch long strips, 1 tablespoon olive oil, and more.

Yes, Mango Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango Chicken Salad

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