This chicken and mango salad brings together tender seasoned chicken, sweet mango, and crisp veggies tossed with a bright homemade dressing. It's fresh, colorful, and perfect for a light, satisfying meal.
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I've always loved meals that feel both refreshing and satisfying, and this salad recipe has quickly become one of my go-to meals. It's the kind of dish I crave when the weather gets warm or when I want something light but still filling. The combination of sweet mango, juicy chicken, and crisp veggies hits that perfect balance of fresh and flavorful.
I find myself making this salad year-round whenever I spot good fruit at the market. It's also a great option for holidays or gatherings where you want to bring something colorful and a little different from the usual offerings. I've served it at family lunches, and it's always the first bowl to empty.
The homemade mango dressing ties everything together without much effort, and the ingredients are easy to find. Whether I'm meal-prepping for the week or making a quick dinner after a long day, this salad never disappoints. It always makes me feel like I'm treating myself to something special.
Ingredients
SALAD
- Arugula: Adds a peppery, fresh base that balances the sweet fruit.
- Fresh mango: Provides natural sweetness and a juicy contrast to the chicken.
- Japanese cucumber: Adds crisp texture and refreshing flavor to the salad.
- Cherry tomatoes: Bring bright acidity and color that lift the overall flavor.
- Corn kernels: Add a touch of sweetness and extra texture.
- Red onion: Gives a mild sharpness that balances the sweet component.
CHICKEN
- Chicken breast fillet: Serves as the lean, protein-rich centerpiece of the salad.
- Kosher salt: Enhances the chicken's natural flavor.
- Ground black pepper: Adds subtle heat and depth.
- Granulated garlic: Provides savory, aromatic flavor.
- Smoked sweet paprika: Adds gentle smokiness and color.
- Olive oil: Helps cook the chicken evenly and adds richness.
DRESSING
- Homemade mango dressing: Brings everything together with bright, fruity flavor and natural sweetness.
Scroll down to the recipe card for quantities used.
Instructions
In a small bowl, combine the simple chicken seasoning with salt, black pepper, garlic, and smoked sweet paprika.
Pat the chicken dry on all sides. Then season all sides with the simple chicken seasoning mixture. Rest seasoned chicken for at least 15 minutes, 30 minutes if time permits.
Pour oil and heat the small pan at 250°F (120°C). Once the oil is hot enough but not smoking, gently place the seasoned chicken at the center of the pan and cook undisturbed for 2 to 3 minutes.
Slowly flip the chicken once it turns slightly golden and no longer sticks to the pan.
Cook the other side of the chicken for 2 to 3 minutes or until slightly golden and no longer sticking to the pan. Then cook the chicken fillet until golden, using kitchen tongs.
Once the thickest part of the chicken reaches an internal temperature of 165°F (74°C), carefully transfer it to a paper-lined plate and allow it to rest for at least 5 to 10 minutes.
Wash the cucumber and tomatoes, then pat them dry with paper towels. Slice cucumbers slightly thinner than the mango slices and dice each tomato into four.
Assemble the salad in a large bowl that's shallow. Spread the arugula into a large shallow bowl. Gently place slices of mangoes in four separate sections, leaving the center vacant for the chicken breast fillet. Add tomatoes and cucumbers in between the sectioned mangoes.
Once the chicken breast fillet has rested, slice on the bias and arrange at the center of the bowl, on top of the arugula.
Scatter whole corn kernels and slices of red onions, then drizzle with 2 to 3 tablespoons of the homemade mango dressing.
Immediately serve the salad with the remaining homemade mango dressing on the side.
Hint: Let the cooked chicken rest for at least 5 to 10 minutes before slicing so it stays juicy and doesn't release its moisture onto the salad.
Variations
Here are some easy, guest-friendly ways to customize this recipe:
- Swap the greens: Use mixed greens, baby spinach, or romaine lettuce if you prefer a milder flavor than arugula.
- Change the protein: Try boneless grilled chicken thighs, grilled shrimp, seared tuna, rotisserie chicken, or crispy tofu for different tastes and dietary needs.
- Add crunch: Toss in toasted almonds, cashews, walnuts, or crispy wonton strips for extra texture.
- Boost creaminess: Add avocado slices or a spoonful of Greek yogurt-based dressing.
- Play with fruit: Replace mango with peaches, pineapple, or oranges, depending on what's in season. Try adding a squeeze of lime juice.
- Add grains: Bulk it up with quinoa, couscous, or wild rice for a heartier meal.
- Adjust the seasoning: Add chili flakes or jalapeños for heat, or include fresh herbs like cilantro or basil for a brighter flavor.
- Make it cultural: Add soy sauce and sesame seeds for Asian-inspired flavor, cumin and lime for a Mexican touch, or feta and olives for a Mediterranean feel.
Tips
Top tip: Let the chicken rest before slicing so it stays juicy and doesn't release excess moisture onto the salad.
More Cooking Tips:
- Use fully ripe, sweet mangoes for the best flavor and natural sweetness.
- Chill the veggies before assembling to keep the salad crisp and refreshing.
- Slice the chicken against the grain for tender, easy-to-eat pieces.
- Don't overdress the salad. Start with a small amount of dressing and add more as needed.
- Pat the chicken dry before seasoning to help it brown evenly in the pan.
- Keep the mango slices slightly thicker so they don't turn mushy when tossed.
- Add the dressing right before serving to keep the greens from wilting.
Serving suggestions
This chicken mango salad is perfect as a light main dish, especially on warm days when you want something refreshing but still satisfying. I love serving it in a wide, shallow bowl so the colors really stand out. If you're hosting, pair it with chilled sparkling water or a citrusy iced tea to complement the bright, tropical flavors.
For a more complete spread, you can pair it with other mango-forward dishes from my collection. A drizzle of my mango habanero sauce adds a spicy kick for those who love heat. Or you can finish the meal on a sweet, creamy note by serving mango mousse for dessert.
Storage
To store this mango chicken salad, keep the components separate if possible. Place the cooked chicken in an airtight container and refrigerate for up to 3 days. Store the salad veggies and mango in another container to keep them crisp. The dressing should be kept in its own small jar or container so it doesn't wilt the greens. If the salad is already assembled, it's best eaten within 24 hours since the arugula and mango soften quickly.
If you need to reheat the chicken, warm it gently in a skillet over low heat or microwave it in short intervals to avoid drying it out. Add the warmed chicken on top right before serving. This keeps the textures fresh and prevents the veggies and greens from becoming mushy.
FAQs
Yes, you can substitute arugula with mixed greens, baby spinach, or romaine if you prefer a milder flavor or want a more tender base.
You can replace mangoes with peaches, pineapple, or oranges for a similar sweet and bright flavor profile.
Yes, a light vinaigrette or tropical-style dressing works well, but homemade mango dressing gives the salad the freshest, fruitiest flavor.
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Recipe
Chicken and Mango Salad
Ingredients
SALAD:
- 2 cups loosely packed wild roquette arugula
- 1 piece fresh medium ripe mango deseeded, thinly sliced
- 1 piece Japanese cucumber
- 5 pieces cherry tomatoes
- 2 tablespoons corn kernels
- ¼ piece thinly sliced small red onion
CHICKEN:
- 1 piece medium boneless skinless chicken breast fillet
- ¼ teaspoon kosher salt to taste
- ¼ teaspoon ground black pepper to taste
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon smoked sweet paprika
- ¼ cup olive oil
DRESSING:
- ½ cup homemade mango dressing divided
Instructions
- In a small bowl, combine the simple chicken seasoning with salt, black pepper, garlic, and smoked sweet paprika.
- Pat dry chicken breast fillet on all sides. Then season all sides with the simple chicken seasoning mixture. Rest seasoned chicken for at least 15 minutes, 30 minutes if time permits.
- Pour oil and heat the small pan at 120°C. Once the oil is hot enough but not smoking, gently place the seasoned chicken at the center of the pan and cook undisturbed for 2 to 3 minutes.
- Slowly flip the chicken breast fillet once it turns slightly golden and no longer sticking to the pan.
- Cook the other side of the chicken breast fillet for 2 to 3 minutes or until slightly golden and no longer sticking to the pan. Then cook the sides of the chicken breast fillet until golden, using kitchen tongs.
- Once the thickest part of the chicken breast fillet reads an internal temperature of 165°F (74°C) carefully transfer it to a paper-lined plate and allow to rest for at least 5 to 10 minutes.
- Meanwhile, thoroughly wash cucumber and tomatoes, then pat them dry with paper towels.
- Slice cucumbers slightly thinner than the mango slices and cut each tomato into four.
- Assemble the salad in a large shallow bowl. Scatter the wild roquette (arugula) on the entire bowl. Gently place slices of mangoes in four separate sections, leaving the center vacant for the chicken breast fillet. Add tomatoes and cucumbers in between the sectioned mangoes.
- Once the chicken breast fillet has rested, slice on the bias and arrange at the center of the bowl, on top of the wild roquette (arugula).
- Scatter whole corn kernels and slices of red onions, then drizzle with 2 to 3 tablespoons of the homemade mango dressing.
- Immediately serve this Mango Chicken Salad and serve with the remaining homemade mango dressing on the side.
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