Chicken Mango Salad
Chicken mango salad is loaded with a mix of colorful vegetables, herbs, and avocado tossed in a tangy vinegar dressing. This recipe is dairy-free, gluten-free, and can easily be made vegan.
- 1 - 1.25 pounds boneless skinless chicken breasts
- kosher salt and pepper
- 2 tablespoons olive oil
- ½ cup chicken or vegetable broth or water
- 8 cups romaine, chopped into bite-size pieces
- 1 mango, pitted, peeled & diced
- 1 cup English or Persian cucumber, diced
- ½ cup chopped tomatoes, any variety
- 1 medium orange bell pepper, diced
- 1 avocado, cubed
- handful fresh cilantro or basil, optional
Generously season both sides of the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, and cook for 5 minutes on one side.
Flip the chicken over, add your liquid of choice and cover with a lid. Let it cook for another 7-8 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit on a meat thermometer.
While the chicken finishes cooking, whisk together the dressing ingredients in a small bowl and set aside.
Add the cooked chicken breasts to the bowl of a stand mixer with the paddle attachment (or a bowl with a hand mixer or alternatively two forks).
Turn the mixer on medium speed until the chicken is fully shredded.
Assemble the salad by adding two cups of chopped romaine to each bowl followed by the rest of the salad ingredients. Add the dressing just before serving.
No boneless skinless chicken breasts? - you can also use chicken thighs, you may just need to cook them longer.
No broth? - you can use water instead.
No romaine? - use any mixed greens in their place.
No orange bell pepper? - use a red or yellow bell pepper instead.
No champagne vinegar? - use white wine or apple cider vinegar.
No raw honey? - sub maple syrup.
Make it vegan - add beans or tofu for the protein.
Add-ins - chopped red cabbage, thinly sliced red onion, chopped nuts, dukkah, etc.