Description
A vibrant and refreshing Chicken Mango Salad packed with fresh greens, juicy mango, and tender chicken breasts, tossed in a zesty honey lemon dressing. Perfect for a light lunch or a healthy dinner that combines sweet, tangy, and savory flavors.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked chicken breasts, sliced
- 6 cups romaine lettuce, chopped
- 2 cups baby spinach
- 1 mango, peeled and diced
- 2 cups cherry tomatoes, halved
- 1 English cucumber, sliced
- â…“ cup red onion, diced
- ¼ cup parsley or cilantro, chopped
Dressing Ingredients
- â…“ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1-2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Salad Base: Add the romaine lettuce and baby spinach to a large bowl. Top with sliced cooked chicken breasts, diced mango, halved cherry tomatoes, sliced cucumber, diced red onion, and chopped parsley or cilantro to create a colorful, inviting salad base.
- Make the Dressing: In a separate bowl, whisk together the extra virgin olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Taste and adjust the seasonings if needed to balance the sweetness and acidity.
- Toss and Serve: Drizzle the prepared dressing evenly over the salad. Toss gently to combine all ingredients and coat them with the flavorful dressing. Serve immediately for a fresh, crisp meal.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Use fresh herbs like cilantro or parsley based on your preference for added aroma.
- To make the salad vegetarian, omit the chicken and add chickpeas or tofu.
- Cook chicken breasts by poaching or grilling for best flavor and texture before slicing.
- The salad is best served fresh but can be refrigerated briefly with dressing kept separate to maintain crispness.
