Description
Enjoy a refreshing Chicken Mango Salad packed with tender chicken and vibrant veggies. Perfect for dinner – try this quick recipe today!
Ingredients
Scale
- 1 pound cooked chicken breasts (sliced)
- 6 cups romaine lettuce (rinsed, dried, and chopped)
- 2 cups baby spinach
- 1 mango (pitted, peeled, and diced)
- 2 cups halved cherry tomatoes
- 1 English cucumber (sliced and cut into half moons)
- ⅓ cup diced red onion
- ¼ cup parsley or cilantro (finely chopped)
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 to 2 tablespoons honey (or to taste)
- 2 teaspoons Dijon mustard
- 1 clove garlic (finely minced)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon fresh ground black pepper (or to taste)
Instructions
- In a large salad bowl, combine chopped romaine lettuce and baby spinach.
- Layer on sliced cooked chicken, diced mango, cherry tomatoes, cucumber slices, red onion, and parsley or cilantro.
- In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve immediately and enjoy your delicious Chicken Mango Salad!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking involved
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 12g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added crunch and nutrition, consider tossing in toasted almonds or sunflower seeds. To enhance flavor, refrigerate the salad for about 30 minutes before serving. Feel free to substitute mango with other fruits like pineapple or kiwi for a unique twist.