Description
This vibrant Chicken Mango Salad combines juicy chicken breasts with fresh greens, sweet mango, and a zesty honey lemon dressing for a refreshing and nutrient-packed meal. Perfect for a light lunch or dinner, this salad is easy to prepare and bursting with bright flavors.
Ingredients
Scale
Main Salad
- 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
Honey Lemon Dressing
- 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: In a large bowl, combine the chopped romaine lettuce and baby spinach. This will serve as the fresh, crisp foundation of your salad.
- Add Toppings: Layer the sliced cooked chicken breasts, diced mango, halved cherry tomatoes, sliced cucumber, diced red onion, and chopped parsley or cilantro over the greens, creating a colorful and flavorful salad mix.
- 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 until the dressing is smooth and well combined.
- Adjust Seasoning: Taste the dressing and adjust the honey, salt, or lemon juice as needed to balance sweetness and acidity according to your preference.
- Dress the Salad: Drizzle the prepared honey lemon dressing evenly over the salad just before serving, tossing gently if desired to coat all ingredients.
Notes
- Use cooked chicken breasts leftover from a previous meal or grill/bake fresh chicken breasts to save time.
- For a spicier kick, consider adding a pinch of red chili flakes to the dressing.
- Fresh herbs like cilantro or parsley can be swapped depending on preference or availability.
- Serve immediately after dressing to keep greens crisp.
- Store any leftover dressing separately in the refrigerator for up to 3 days.
