Succulent chicken and sweet, juicy mango are a match made in heaven, and you will love the exotic flavour of this delicious mango chicken salad. Mangoes are frequently used to make desserts or sweet beverages, or they can be enjoyed by themselves, but adding them to a chicken salad makes a beautiful meal for a chilled-out Friday night. You can start the weekend perfectly by making this delicious fruity chicken salad recipe.
Options for Your Mango Chicken Salad
The chicken in this recipe is steamed, but you could poach it instead if you want to. If you prefer to poach the chicken, use water (not stock, broth or wine) since you will be marinating the cooked chicken afterwards anyway, giving it all the flavour it needs. A third option would be to use leftover chicken, which is already cooked. Finally, if you want a different texture, you can shred the cooked chicken instead of dicing it.
Chicken salad recipes like this chicken and mango salad are healthy and delicious, and the marinade contains garlic, ginger and lime, which results in an exotic eastern taste. In addition, the salad has cilantro, cucumber, bell pepper, and more to make it appealing, satisfying, and truly delicious.
Mango Chicken Salad with Ginger Lime Dressing
Equipment
- Steamer basket or steamer insert
- Food processor or blender
- Large mixing bowl
- 4 serving bowls
- Sharp chefโs knife and cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts 450g
- 1 pinch salt to season
- 1 pinch ground black pepper to season
- 2 cloves garlic crushed
- 2 pieces kaffir lime leaves thinly shredded
- ยผ cup rice vinegar 60ml
- 1 tablespoon white sugar 12g
- 1 medium lime, juiced
- 2 teaspoons fresh ginger grated, 4g
- 6 stalks green onions finely sliced
- 1 piece red chili pepper de-seeded and sliced
- 2 medium mangoes ripe, peeled
- ยฝ medium cucumber diced, about 5 oz / 140g
- ยฝ medium red bell pepper thinly sliced, about 3 oz / 85g
- 2 cups butter lettuce or romaine leaves about 3 oz / 85g
- โ cup extra virgin olive oil 80ml
- ยฝ cup fresh cilantro leaves loosely packed, about 0.5 oz / 15g
Instructions
- Cut any gristle or fat off the chicken, and then season it with salt and pepper.1 pound boneless, skinless chicken breasts, 1 pinch salt
- Steam the chicken for 15-20 minutes, or until an instant-read thermometer inserted in the thickest part reads 165ยฐF / 74ยฐC. Let the chicken rest for 5 minutes before dicing.1 pound boneless, skinless chicken breasts
- Dice the chicken.1 pound boneless, skinless chicken breasts
- In a large bowl, whisk together the garlic, ginger, lime juice, rice vinegar, chili, kaffir lime leaves, and sugar until the sugar dissolves. Add the diced chicken and toss to coat.1 pound boneless, skinless chicken breasts, 2 cloves garlic, 2 pieces kaffir lime leaves, 1/4 cup rice vinegar, 1 tablespoon white sugar, 1 medium lime, juiced, 2 teaspoons fresh ginger, 1 piece red chili pepper
- Stir to coat the chicken evenly, then cover and refrigerate for 1 hour to marinate.1 pound boneless, skinless chicken breasts
- Puree the flesh from 1 mango in your food processor, then add the extra virgin olive oil and pulse until the mixture is smooth.2 medium mangoes, 1/3 cup extra virgin olive oil
- Dice the other mango.2 medium mangoes
- Drain the chicken and keep the marinade.1 pound boneless, skinless chicken breasts
- Divide the lettuce leaves between 4 serving bowls.2 cups butter lettuce or romaine leaves
- Toss the drained chicken with the cucumber, bell pepper, cilantro, green onions, and diced mango.1 pound boneless, skinless chicken breasts, 1/2 medium cucumber, 1/2 medium red bell pepper, 1/2 cup fresh cilantro leaves, 6 stalks green onions, 2 medium mangoes
- Arrange the chicken salad on top of the lettuce leaves.2 cups butter lettuce or romaine leaves
- Stir the mango puree into the marinade and drizzle this over the salad.2 medium mangoes, 1/3 cup extra virgin olive oil