Mango Chicken Salad

This mango chicken salad is a wonderful combination of sweet, savory, and spicy flavors. Tender chicken and juicy mango are tossed in a creamy, tangy dressing with a little kick from jalapeño. It’s a refreshing meal that is satisfying without feeling heavy.

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Using pre-cooked rotisserie chicken makes this recipe come together in just 20 minutes. There is no cooking required, which is great for warm days or when you need a very quick lunch. It is a simple way to turn leftover chicken into a brand new dish.

Essential Ingredients

• Chicken: A store-bought rotisserie chicken is the fastest option. You can also use any leftover cooked chicken you have on hand.
• Mango: Choose a mango that is slightly soft when you press it gently. You can also use thawed frozen mango chunks if fresh is not available.
• Jalapeño: The amount of heat can be controlled. For less spice, carefully remove the seeds and white ribs from the inside of the pepper.
• Greek Yogurt: Plain, full-fat Greek yogurt will give the richest result, but low-fat also works well. It adds a pleasant tang to the dressing.
• Mayonnaise: Use your favorite brand of mayonnaise. For a slightly different flavor, you can try one made with avocado oil.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Chicken and Produce: First, get all your main components ready. Shred the cooked chicken into bite-sized pieces. Peel and dice the mango, and finely dice the red onion and jalapeño. Roughly chop the fresh cilantro.

Mix the Creamy Dressing: In a small bowl, combine the dressing ingredients. Whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lime juice, lime zest, and honey. Then, stir in the garlic powder, cumin, chili powder, and salt until the dressing is smooth.

Combine and Serve: In a large bowl, add the shredded chicken, diced mango, onion, jalapeño, and chopped cilantro. Pour the dressing over the top and stir gently with a spatula until everything is evenly coated. You can serve it immediately or let it chill for a bit to deepen the flavors.

Serving Ideas

Serve this chicken salad on toasted bread, in lettuce wraps, or with a side of mixed greens for a simple and satisfying meal.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the dressing can separate and the mango’s texture will become mushy upon thawing.

FAQ

Can I make this chicken salad without mayonnaise?

Yes, you can replace the mayonnaise with an equal amount of full-fat Greek yogurt for a tangier dressing. You could also use a ripe, mashed avocado for a different kind of creaminess.

What is the best way to serve mango chicken salad?

It is very versatile. You can serve it as a sandwich on a croissant or toasted bread, spoon it into lettuce cups, roll it into a wrap, or serve it with crackers for dipping.

How long does this salad last in the fridge?

When stored in an airtight container, the mango chicken salad will keep for up to 3 days in the refrigerator. The mango may soften slightly over time, but it will still be good.

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📖 Recipe Card

Mango Chicken Salad

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• Author: Emma Taylor
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A creamy chicken salad with sweet mango, spicy jalapeño, and a tangy lime-yogurt dressing, ready in 20 minutes.

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Ingredients

Scale 1x2x3x

• 4 cups shredded cooked chicken (about 1 lb or 450g)
• 1 large ripe mango, peeled and diced (about 1 1/2 cups)
• 1/2 cup finely diced red onion (about 1/2 small onion)
• 1 jalapeño, finely diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup mayonnaise (115g)
• 1/4 cup plain Greek yogurt (60g)
• 1 tbsp apple cider vinegar (15ml)
• 1 tbsp fresh lime juice (from 1/2 lime)
• 1/4 tsp lime zest
• 1 tsp honey
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt

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Instructions

1. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lime juice, lime zest, and honey until combined.
2. Add the garlic powder, ground cumin, chili powder, and salt to the dressing. Whisk again until the dressing is smooth.
3. In a large mixing bowl, place the shredded chicken, diced mango, finely diced red onion, and finely diced jalapeño.
4. Add the chopped cilantro to the chicken mixture.
5. Pour the prepared dressing over the ingredients in the large bowl.
6. Use a spatula to gently stir everything together until the chicken and mango are evenly coated in the dressing.
7. Taste the salad and add more salt or lime juice if you like.
8. Serve right away, or for best results, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

• For a milder salad, be sure to remove all seeds and white membranes from the jalapeño before dicing.
• You can make the dressing and chop the chicken and vegetables one day ahead. Store them in separate airtight containers in the refrigerator and combine just before serving.
• If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C). Let it cool completely before shredding.

• Prep Time: 20 minutes
• Category: Lunch
• Method: Mixing
• Cuisine: American