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)
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.
