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By Richa
5 from 2 votes
on Jul 06, 2017, Updated Apr 07, 2021
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Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!
Okay seriously I’m all about the salads right now, and this grilled chicken mango salad with an ahhmaaazing salad dressing is just the thing to keep me going. This one’s not a lightweight salad; it’s packed with so much that you are literally full halfway through the meal. But it doesn’t keep you feeling heavy either, which is what I hate about big meals. They should keep you feeling full but still, let you feel like you haven’t overeaten.
Quick Walk Through: Grilled Chicken Mango Salad
- Ingredients You’ll Need To Make Grilled Chicken Mango Salad
- Frequently Asked Questions
- Richa’s Top Tips To Make The Best Grilled Chicken Mango Salad
- Watch How to Make Grilled Chicken Mango Salad Video
- More Salad Recipes You’ll Love
Ingredients You’ll Need To Make Grilled Chicken Mango Salad
- Chicken – I grilled a chicken breast and then shredded it. I love the texture of chicken breast in my salads, but you can replace it with any boneless cut of your choice
- Green lettuce – lots and lots of it for freshness and crunch
- Avocados – for that awesome butter-y goodness and healthy fats
- Peppers – for heat and crunch
- Cilantro – adds a dash of earthy freshness to the whole dish
- Mango cilantro dressing – lots of it!
Frequently Asked Questions
How can I make this salad vegetarian?
If you are a vegetarian, go ahead and use grilled vegetables instead of chicken. You could even add grilled paneer or tofu to meet your daily dose of protein intake.
What are some other veggies I can add to this recipe
This recipe is pretty customisable, and you can add whatever veggies you want depending on availability and personal preference. Some other veggies that might work really well here are mushrooms, capsicum, cabbage, broccoli, and zucchini.
Richa’s Top Tips To Make The Best Grilled Chicken Mango Salad
- I would highly recommend the dressing, avocados, cucumbers and lettuce, this recipe is pretty customisable.
- Adjust the consistency of the dressing by adding water if you think it’s too thick
- You can prep the veggies in advance, assemble and store in the fridge for a few hours until you are ready to serve. However, make sure to add the dressing right before serving or the salad will become soggy.
But now I’ve made this salad so many times since the last week that I don’t really look at a recipe. I add the veggies I like, toss it up in that dressing with chicken and even prawns sometimes for the best grilled chicken mango salad ever! Thank me later!
Watch How to Make Grilled Chicken Mango Salad Video
5 from 2 votes
Grilled Chicken Mango Salad with Mango Cilantro Dressing
By: Richa
Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 4 Portions
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Ingredients
For the Grilled Chicken
- 1 tablespoon Olive Oil
- 6 Chicken Thighs, skinless and boneless
- 1/2 cup Mango Cilantro Dressing
For the Salad
- 5 cups Lettuce, roughly chopped
- 2 Cucumbers, diced
- 1 Bell Pepper, sliced thinly
- 1 Ripe Avocado, sliced or cubed
- 1/2 cup Cilantro, roughly chopped
- 1/2 cup Mango Cilantro Salad Dressing
Instructions
Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.
Notes
- Here’s the recipe for the mango cilantro dressing from my last post
- We feel half a cup of dressing for this salad size is enough, but feel free to adjust the amount of dressing to your liking
- If the dressing is too thick, add a tablespoon or two of water and shake to thin it out before adding it to the salad
- If serving the salad later, add the dressing just before serving or the salad will become soggy
Nutrition
Calories: 664kcal, Carbohydrates: 20g, Protein: 31g, Fat: 52g, Saturated Fat: 11g, Cholesterol: 166mg, Sodium: 732mg, Potassium: 1045mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1832IU, Vitamin C: 51mg, Calcium: 64mg, Iron: 2mg
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- Barley Chicken Salad with Herb Vinaigrette
- Southwest Chicken Quinoa Bean Salad
- Crunchy Chinese Chicken Salad
- Chicken Cobb Salad with Avocado Blue Cheese Dressing
- Lemon Dill Potato Salad (No Mayo)
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