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overhead shot of salad served in a heart shaped bowl
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5 from 5 votes

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Lunch, Main Course
Cuisine: Universal
Servings: 4
Calories: 600kcal
Cost: £3 / $4


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


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)


  • 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


  • 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!



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.


Calories: 600kcal | Carbohydrates: 39.64g | Protein: 39.11g | Fat: 34.76g | Saturated Fat: 5.37g | Polyunsaturated Fat: 4.903g | Monounsaturated Fat: 21.359g | Trans Fat: 0.018g | Cholesterol: 99mg | Sodium: 419mg | Potassium: 1794mg | Fiber: 12.6g | Sugar: 22.18g | Vitamin A: 28593IU | Vitamin C: 69mg | Calcium: 142mg | Iron: 5.23mg