I made this salad as a side salad with some fried chicken I did so I didn’t add the chicken to the salad. It’s got so many bright flavors and is the perfect salad for the Spring and Summer seasons. I think using some grilled chicken would really taste great.

Mango Chicken Salad
(Adapted from Diethood)

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1 pound cooked chicken breasts, sliced
6 cups romaine lettuce, rinsed, dried, and chopped
2 cups baby spinach
1 mango, pitted, peeled, and diced
2 cups halved cherry tomatoes
1 English Cucumber, sliced and cut into half moons
⅓ cup diced red onion
¼ cup parsley or cilantro, finely chopped

For the Honey Lemon Dressing
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 to 2 tablespoons honey, or to taste
2 teaspoons Dijon mustard
1 clove garlic, finely minced
½ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper, or to taste

Add chopped romaine lettuce and baby spinach to a large salad bowl.

Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.

In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.

Drizzle dressing over the salad.

Serve.

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