Description
A creamy chicken salad with sweet mango, spicy jalapeño, and a tangy lime-yogurt dressing, ready in 20 minutes.
Ingredients
Scale
- 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
Instructions
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lime juice, lime zest, and honey until combined.
- Add the garlic powder, ground cumin, chili powder, and salt to the dressing. Whisk again until the dressing is smooth.
- In a large mixing bowl, place the shredded chicken, diced mango, finely diced red onion, and finely diced jalapeño.
- Add the chopped cilantro to the chicken mixture.
- Pour the prepared dressing over the ingredients in the large bowl.
- Use a spatula to gently stir everything together until the chicken and mango are evenly coated in the dressing.
- Taste the salad and add more salt or lime juice if you like.
- 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