Mango Chicken Salad with Lime Vinaigrette

This Mango Chicken Salad with Lime Vinaigrette is a light and refreshing dish, perfect for warm days. Combining tender grilled chicken, sweet mango, creamy avocado, and a tangy lime dressing, this salad is bursting with vibrant flavours and textures.

Ingredients

For the Salad

• 2 grilled chicken breasts, sliced (or shredded rotisserie chicken)
• 2 cups mixed salad greens (spinach, arugula, or romaine)
• 1 ripe mango, peeled and sliced
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds or sunflower seeds (optional, for crunch)

For the Lime Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon honey (or maple syrup for vegan)
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Prepare the Lime Vinaigrette

In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust the seasoning as needed.

Grill the Chicken

Season the chicken breasts with salt, pepper, and a pinch of paprika or garlic powder if desired. Grill the chicken over medium heat for 4–5 minutes per side, or until fully cooked (internal temperature of 75°C/165°F). Let rest for a few minutes before slicing.

Assemble the Salad

In a large bowl or serving platter, arrange the mixed greens as a base. Add the sliced mango, avocado, cherry tomatoes, red onion, and grilled chicken. Sprinkle with toasted almonds or sunflower seeds for extra crunch.

Dress the Salad

Drizzle the lime vinaigrette over the salad just before serving. Toss gently to combine, ensuring all the ingredients are lightly coated with the dressing.

Tips for the Perfect Mango Chicken Salad

Choose ripe mangoes that are slightly soft to the touch and fragrant for the sweetest flavour. Customise toppings by adding sliced cucumbers, shredded carrots, or crumbled feta for variation. For meal prep, store the salad components and dressing separately in the fridge for up to 2 days to assemble fresh servings when needed. To make a vegan option, substitute the chicken with grilled tofu or chickpeas, and use maple syrup in the dressing.

This Mango Chicken Salad with Lime Vinaigrette is a delicious blend of sweet, tangy, and savoury flavours, perfect for a light yet satisfying meal. Enjoy it as a main course or a refreshing side dish!