Chicken/ Lunch/ Spice

Spicy Mango Chicken Salad

June 23, 2020 by Chris Collins

This Mango Chicken Salad is made with Chipotle Chicken, loaded with Fresh Mango, Avocado and Chilli, then wrapped in a simple Homemade Dressing.

Yes, you are reading this right. A leafy salad, no bacon, no cheese, on THIS blog 😂 I’ve been holding off on a salad like this for a while until I perfected it. Honestly I couldn’t be happier with how this turned out. You’re gonna LOVE it. Follow me…

closeup shot of chicken in salad in heart shaped bowl with wooden salad tossers resting on side

Chipotle Chicken

The star of the show, and quite frankly it couldn’t be easier to make. You want the chicken to pack a punch of flavour and hold it’s own in the salad, and that’s exactly what you’ll get here.

Chipotle Powder

This makes up the majority of the seasoning. Chipotle seasoning is not only great to add a kick of spice, but it also offers a gorgeous smoky undertone. My understanding is it’s quite widely available in the US, but tricky to find in the UK (I buy mine online). So in all cases you’ll be able to sub regular chilli powder if you don’t have chipotle powder.

Top Tip #1 – Ensure you bring your chicken close to room temp before before frying. Cooking chicken straight from the fridge will cause it to seize up and go chewy.
Top Tip #2 – Once you’ve fried the chicken ensure you allow it to completely cool, then slice into thin strips. Resting the chicken is important to a) allow the chicken the retain it’s juices and b) allow the chicken to cool down so it doesn’t warm up the salad.

Process shots: Bring chicken to room temp (photo 1), butterfly right through (photo 2), add seasoning and oil (photo 3), rub into meat (photo 4), grill or pan fry (photo 5).

How to make Chipotle Chicken - 5 step by step photos

Chicken Mango Salad

I know it may seem like an odd combo at first, but I promise you it truly works. Fruit and meat is an underrated combo after all. For the whole sha’bang here’s what you’ll need:

  • Chipotle Chicken – as discussed above, nice thin strips work nicely.
  • Mango – ensure it’s ripe but not too soft, you don’t want it go mushy when you toss the salad.
  • Avocado – same as above, ripe but not bruised.
  • Red Onion – adds a nice pop of colour and a nice flavour to offset the sweetness of the mango.
  • Chilli – this adds extra spiciness. Can sub jalapeño, or just a regular red pepper for less spice.
  • Cashews – offers a nice crunch to the salad. Can sub other nuts if you wish!

Honey Lime Dressing

The dressing is very simple and consists of extra virgin olive oil, lime juice, honey, dijon mustard and garlic. I find it easiest to make the dressing in an empty jar and shake it to combine, but you can also use a small bowl and whisk.

overhead shot of salad served in a heart shaped bowl

From there it’s just a case of tossing the salad to combine those gorgeous flavours! Quantities are adjustable, increase any of your favourite goodies if you fancy 🙂

If you like the sound of this mango combination definitely make sure you check out my Shrimp Stuffed Avocado with Mango Salsa!

For more similar recipes check out these beauties too:

Hearty Salad Recipes

Alrighty, let’s tuck into the full recipe for this chicken mango salad shall we?!

overhead shot of salad in white bowl with two silver forks resting on side

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How to make Mango Chicken Salad (Full Recipe & Video)

overhead shot of salad served in a heart shaped bowl

Spicy Mango Chicken Salad

This Mango Chicken Salad is made with Chipotle Chicken, loaded with Fresh Mango, Avocado and Chilli, then wrapped in a simple Homemade Dressing.
Print Pin Rate
Course: Lunch / Main Course
Cuisine: Universal
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings (click & slide): 4
Calories: 600kcal
Cost per serving: £3 / $4

Equipment:

  • Griddle/Frying Pan & Tongs
  • Empty Jar or Small Bowl & Whisk (for dressing)
  • Sharp Knife & Chopping Board
  • Serving Bowl & Salad Tossers

Ingredients (check list):

Chipotle Chicken

  • 2 large Chicken Breasts, brought to room temp
  • 1 heaped tsp Chipotle Powder (see notes for subs)
  • 1/2 tsp EACH: Cumin, Oregano, Salt
  • 1/4 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
  • 1 tbsp Olive Oil

Mango Salad

  • 2 large heads of Romaine Lettuce, chopped
  • 1 large Fresh Mango, diced
  • 1 medium Avocado, diced
  • 1 small Red Onion, finely sliced
  • 1 Mild Red Chilli, deseeded and very thinly sliced or finely diced (see notes for subs)
  • 1 handful Unsalted Cashews, roughly chopped (optionally toasted)

Dressing

  • 1/4 cup / 60ml Extra Virgin Olive Oil
  • 1 Lime, juice only
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper, to taste

Instructions:

  • In an empty jar combine extra virgin olive oil, lime juice, honey, dijon mustard, garlic powder and salt & pepper (to taste). Seal the lid and give it a good shake. Place to one side.
  • Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 1 tbsp olive oil, 1 heaped tsp chipotle powder, 1/2 tsp cumin, oregano & salt and 1/4 tsp onion powder, garlic power and black pepper. Really rub the seasoning into the meat.
  • Heat up a griddle or frying pan over medium-high heat and fry both sides until nicely charred, with the chicken white through the centre. Place to one side, allow to completely cool then slice into thin strips just before needed.
  • In a large salad bowl add romaine lettuce. Top with chicken strips, avocado, mango, red onion, chilli and cashews. Give your dressing another quick shake then drizzle that over. Use salad tossers to combine everything then serve up and enjoy!

Quick 1 min demo!

Notes:

a) Chipotle Powder - This is fairly difficult to find in the UK, I actually purchase it in bulk online. If you're in the US I believe it's much easier to find. In all cases though you can sub regular chilli powder if you can't find it.
b) Fresh Chilli - The chipotle/chilli powder will add a good kick of spice, this is if you want extra spice. You can sub a fresh jalapeño. Alternatively you could sub half a small red pepper if you don't want more spice, or you could completely leave out.
c) Cashews - These add a nice layer of crunch, and a nice subtle bit of flavour. I've also used unsalted peanuts in this recipe which works nicely, but you can use any nut you fancy. Leave out for allergy reasons or sub sunflower seeds.
d) Calories - based on using 1/3 cup cashews. Whole salad divided by 4.

Nutrition:

Nutrition Facts
Spicy Mango Chicken Salad
Amount Per Serving
Calories 600 Calories from Fat 313
% Daily Value*
Fat 34.76g53%
Saturated Fat 5.37g27%
Trans Fat 0.018g
Polyunsaturated Fat 4.903g
Monounsaturated Fat 21.359g
Cholesterol 99mg33%
Sodium 419mg17%
Potassium 1794mg51%
Carbohydrates 39.64g13%
Fiber 12.6g50%
Sugar 22.18g25%
Protein 39.11g78%
Vitamin A 28593IU572%
Vitamin C 69mg84%
Calcium 142mg14%
Iron 5.23mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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