Discover the ultimate healthy and refreshing meal with this vibrant Mango Chicken Salad. Featuring tender chopped chicken, succulent sweet mango, and a medley of crisp vegetables all tossed in a creamy, tangy coconut milk dressing. Perfect for serving in tortillas as a wrap, nestled in a sandwich, or simply enjoyed straight from the bowl!
Embracing the Flavors of Summer: A Culinary Journey
Lately, my dinner routine has been a delightful, yet sometimes challenging, balancing act. One evening might call for a hearty, soul-warming bowl of pasta, offering comfort as the cooler seasons hint at their return. The next, a craving for ease and simplicity leads me to the grill for a quick, fuss-free meal. And then there are those evenings when the appetite wanes, and I find myself improvising something simple for the kids, while I graze on lighter fare.
This culinary indecisiveness, I’ve come to realize, is deeply tied to the time of year. With autumn just around the corner, discussions of back-to-school meals and cozy, comfort food recipes are everywhere. Yet, outside, the sun still shines brightly, and the warmth of summer lingers, creating an internal tug-of-war between seasons. Despite the whispers of fall, my heart, for now, remains firmly rooted in summer’s vibrant embrace.
And for days like these, when the warmth persists and the desire for something light, fresh, and utterly delicious takes precedence, this Mango Chicken Salad emerges as the perfect culinary answer. It’s a dish that not only satisfies with its incredible flavor profile but also keeps you feeling energized and refreshed. (Don’t worry, my love for comforting dishes will undoubtedly return soon enough!)
The Quintessential Summer Salad: Mango Chicken Salad
This Mango Chicken Salad is more than just a recipe; it’s an invitation to savor the ease and lightness of long summer evenings. While the ingredient list may appear comprehensive at first glance, each component plays a vital role in creating a symphony of flavors and textures. It’s a dish brimming with nutrient-rich vegetables, complemented by perfectly marinated chicken, infused with the subtle richness of a coconut milk blend. The same delightful coconut milk forms the base of the dressing, lending a wonderfully light, creamy, and irresistibly tangy finish to the entire salad.
A Dressing with a Refreshing Twist
One of the standout features of this salad is its unique dressing, which incorporates almond butter. This unexpected addition provides a refreshing depth and creaminess that beautifully balances the tropical sweetness of the mango and the tang of lime. For those who aren’t avid almond butter fans, or if you prefer not to purchase a new ingredient for a single recipe, peanut butter makes an excellent, equally delicious substitute. Its nutty notes would harmonize wonderfully with the other flavors, offering a familiar yet delightful twist.
A Symphony of Textures and Flavors
What truly makes this Mango Chicken Salad a favorite is the incredible interplay of different textures and flavors in every bite. The jicama, a lesser-known but incredibly versatile root vegetable, contributes a fantastic, refreshing crunch that elevates the salad beyond the ordinary. Its mild, slightly sweet flavor acts as a perfect canvas for the more pronounced ingredients. Meanwhile, the ripe mango infuses the dish with its signature tropical sweetness, providing a succulent counterpoint to the savory chicken and crisp vegetables. The juicy cucumber, crisp bell pepper, and zesty red onion further enhance this vibrant mosaic. This delightful combination of creamy, crunchy, sweet, and savory elements makes it impossible not to fall in love with this recipe instantly.
Serving Versatility: More Than Just a Salad
We absolutely adore enjoying this Mango Chicken Salad wrapped snugly in soft tortillas, creating a fulfilling and portable meal. However, the versatility of this dish knows no bounds. I often find myself tempted to enhance it with an extra handful of shredded cabbage, transforming it into an even more substantial and satisfying standalone salad. Whether you prefer it as a vibrant wrap for a casual lunch, a hearty sandwich filling for a picnic, or simply spooned straight from the bowl for a light dinner, this recipe is undeniably a winner in every presentation.
Unlock the Full Potential of Your Mango Chicken Salad: Tips for Success
Choosing the Right Mango
The star of this salad is undoubtedly the mango, so selecting a ripe one is key. Look for mangoes that yield slightly to gentle pressure and have a fragrant, fruity aroma near the stem. Avoid overly soft or bruised mangoes. If your mangoes aren’t quite ripe, you can leave them on the counter for a few days to ripen naturally.
Perfectly Grilled Chicken Every Time
The marinade in this recipe ensures moist and flavorful chicken. For best results, allow the chicken to marinate for at least one hour, but up to four hours will yield deeper flavors. When grilling, ensure your grill pan is preheated to medium heat to get a nice sear without overcooking the chicken. Cook until the internal temperature reaches 165°F (74°C) to ensure it’s fully cooked and juicy.
Embrace the Jicama
If you’re new to jicama, don’t be intimidated! This root vegetable is incredibly easy to prepare. Simply peel away the rough outer skin with a vegetable peeler, then chop it into small, bite-sized pieces. Its mild flavor means it complements rather than overpowers, making it a wonderful addition to salads for that essential crunch.
Meal Prep Magic
This Mango Chicken Salad is fantastic for meal prepping. You can cook and chop the chicken ahead of time. Prepare the dressing and store it separately in a tightly sealed jar in the refrigerator. Chop all the vegetables (except perhaps the mango, which can be added closer to serving to prevent browning) and store them in airtight containers. When ready to serve, simply combine all the elements and toss with the dressing. This allows you to enjoy fresh, vibrant meals throughout the week with minimal effort.
Customizing Your Salad
Feel free to get creative with your additions! Consider adding:
- **Additional Herbs:** Fresh mint or basil can add another layer of aromatic freshness.
- **Spice It Up:** A pinch of red pepper flakes or a finely diced jalapeño can introduce a subtle kick.
- **Extra Protein:** Shrimp or firm tofu could be delightful alternatives or additions to the chicken.
- **Nuts & Seeds:** Besides slivered almonds, toasted cashews, peanuts, or sesame seeds would complement the flavors and add more crunch.
- **Avocado:** Creamy avocado would be a fantastic addition, adding healthy fats and a smooth texture.
Mango Chicken Salad
Pin Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 1/4 cups unsweetened light coconut milk, divided
- 5 tablespoons lime juice, divided
- 3 tablespoons reduced-sodium soy sauce, divided
- 1 tablespoon almond butter (or peanut butter as a substitute)
- 1 tablespoon honey
- 2 cups chopped napa cabbage
- 1 cup peeled and chopped jicama
- 1 cup peeled and chopped mango
- 1 cup chopped seedless cucumber
- 3/4 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 6 tablespoons slivered almonds, toasted
Instructions
- Place the chicken in a large resealable bag. In a small bowl, whisk together 1 cup of the coconut milk, 2 tablespoons of the lime juice, and 1 tablespoon of the soy sauce to create the marinade. Pour the marinade over the chicken, ensuring it’s fully coated. Refrigerate for 1 to 4 hours to allow the flavors to meld.
- Heat a grill pan over medium heat. Lightly spray the pan with nonstick cooking spray. Remove the chicken from the marinade, discarding the excess liquid. Cook the chicken on the grill for 12-15 minutes, turning once, until it is no longer pink in the center and cooked through. Let the chicken cool slightly before chopping it into bite-sized pieces.
- While the chicken cooks or cools, prepare the dressing. In a small jar with a tight-fitting lid, combine the remaining 1/4 cup coconut milk, 3 tablespoons lime juice, 2 tablespoons soy sauce, almond butter, and honey. Secure the lid and shake vigorously until all ingredients are well combined and the dressing is smooth.
- In a large mixing bowl, combine the chopped napa cabbage, jicama, mango, cucumber, red bell pepper, red onion, cilantro, and the chopped cooked chicken. Pour the prepared dressing over the salad mixture. Toss gently to ensure all ingredients are thoroughly coated with the dressing.
- Before serving, sprinkle the toasted slivered almonds over the salad for added crunch and flavor. Serve immediately as a refreshing meal.
Recipe Notes:
This recipe is adapted from Better Homes and Gardens Skinny One Dish. For an alternative to almond butter, feel free to use peanut butter in the dressing for a slightly different, yet equally delicious, flavor profile.
Essential Kitchen Tools for this Recipe
To make this delightful Mango Chicken Salad, having the right tools can make the process even smoother. Here are some of the products that can help you achieve perfect results:
More Irresistible Chicken Salad Recipes to Explore
If you’ve fallen in love with the ease and flavor of chicken salads, you’re in luck! Here are a few more fantastic recipes that promise to tantalize your taste buds and simplify your meal planning:
BBQ Ranch Chicken Salad Sandwiches
Hawaiian Chicken Salad Lettuce Wraps
Discover More Chicken Salad Inspirations Across the Web:
- Chicken Salad with Basil and Parmesan from Kalyn’s Kitchen
- Perfect Picnic Chicken Salad Sandwich from The Taylor House
- Fiesta Chicken Salad from Inside BruCrew Life
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