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This crisp, colorful salad features juicy mango, tender chicken, and crunchy veggies, all tossed in a tangy Asian dressing and topped with toasted peanuts for a vibrant, flavor-packed dish!

Ingredient Tips

• Mango: Choose a whole, unbruised mango that’s slightly soft. If using frozen mangoes, they should be thawed before dicing.
• Chicken: Rotisserie chicken makes this dish come together quickly, but you can use sliced chicken thighs or grilled chicken breasts.
• Vegetables: Go for color! Add red bell peppers, crisp green or red onions, and use English cucumbers, as they stay crunchy longer than regular field cucumbers.
• Greens: Use a bag of shredded coleslaw and salad mix to save on prep.
• Dressing: Buy or DIY? Try this Thai-inspired sesame ginger dressing or this cilantro lime dressing.

Easy Salad Variations

• No mangoes? Try using a jar of mango chutney and drop small dollops into the salad in Step 2. Or try diced peaches or nectarines, sliced strawberries, or blueberries.
• This is a great recipe for using up leftover veggies like peas, corn, asparagus, mushrooms, or tomatoes.
• Try a different protein like grilled shrimp, salmon, or tuna, or even tofu for a meatless main.
• Try other toppings like pickled red onion, crumbled feta, diced avocados, savory chopped bacon, or pickled jalapenos.

Keep It Fresh

Store leftovers in the fridge up to 3 days, keeping salad, fixings, and dressing separate. Stir before serving as a salad or use in pita pockets or wraps for a quick lunch.

Fresh Fruity Salads

Did you make this Mango Chicken Salad? Leave a comment and rating below.

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