Mango and Chicken Salad | 25 Minute Recipe

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This fast and fresh mango and chicken salad with creamy avocado, crunchy macadamia nuts and sweet tomatoes, all tossed in a honey mustard dressing is packed with flavour and ready to eat in just 25 minutes!

A bowl of chicken and mango salad topped with macadamia nuts.A bowl of chicken and mango salad topped with macadamia nuts.

With tender chicken, juicy sweet mango, and an array of crunchy vegetables, this simple chicken mango salad is FULL of fresh ingredients.

Like my simple chickpea salad, roast vegetable couscous, and caesar salad, this easy salad recipe is SO easy to make, and is packed with flavour!

When it comes to summer salads, chicken and mango salad is a quick and easy recipe that makes the perfect light lunch or easy family dinner with minimal cooking – perfect for those hot and humid days.

A white plate with a portion of mango chicken salad.A white plate with a portion of mango chicken salad.

Why You’re Going To Love This Recipe

  • Simple to make – cook the chicken, chop the vegetables and shake the salad dressing together, then just combine and serve!
  • Flavour packed salad – with juicy chicken, sweet mango, crunchy creamy macadamia nuts and a sweet, tangy honey mustard dressing, this mango chicken salad is bursting with flavour and texture!
  • Versatile – this salad is a super versatile recipe that you can make to suit your needs. Want a nut-free salad? Leave out the macadamia nuts. Have leftover BBQ chicken or roast chicken? Use that and make a super quick dinner! Not a fan or lettuce? Use baby spinach or rocket instead.
  • Gluten-free – this salad is perfect for those on a gluten-free diet.

What You Need

Some chicken breasts, a handful of fresh fruit and vegetables and a few pantry staples are all you need to make this delicious chicken mango salad!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients needed to make mango chicken salad.Ingredients needed to make mango chicken salad.

For The Chicken And Mango Salad

  • Chicken breast fillets – skinless chicken breast fillets.
  • Ground paprika – also known as Hungarian paprika or sweet paprika. Use ground/sweet paprika rather than smoked paprika.
  • Garlic powder – dried garlic powder is always a useful staple to have in the cupboard as it lasts for 2-3 years.
  • Onion powder – like the garlic powder, onion powder is a useful spice to have to hand as it lasts for 2-3 years and gives an onion flavour to the chicken without having to buy, chop and cook a fresh onion.
  • Butter – this adds extra flavour to the chicken.
  • Cos lettuce – 2 small heads or 1 large. Or substitute with iceberg or romaine lettuce.
  • Avocado – use a firm but ripe avocado.
  • Mango – use a fresh, ripe mango.
  • Cherry tomatoes – you can also use halved grape tomatoes or any ripe tomatoes cut in to bite sized pieces.
  • Cucumber – either a Lebanese cucumber or half a continental cucumber.
  • Macadamia nuts – I recommend using roasted and salted macadamia nuts. For a cheaper alternative, use cashew nuts or roughly chopped almonds.

For The Honey Mustard Dressing

  • Olive oil – either extra virgin olive oil or regular olive oil.
  • Apple cider vinegar – or use white wine vinegar or red wine vinegar if you prefer.
  • Wholegrain mustard – adds a background flavour to the dressing, and those little pops of mustard seeds add bursts of flavour. If you don’t have wholegrain mustard you can substitute with Dijon mustard which is very similar.
  • Honey – adds a sweetness to the dressing. I recommend using a liquid honey to make it easier to mix into the dressing.
  • Salt and pepper – to taste.
A fork placed beside a serve of fresh salad.A fork placed beside a serve of fresh salad.

Equipment Required

You don’t need ant fancy equipment to make this simple chicken salad, just a frying pan to cook the chicken in, a jar to mix the dressing together and a serving bowl. That’s it!

Step By Step Instructions 

This simple chicken and mango salad recipe takes just minutes to prepare and is as easy as 1…2…3!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cook The Chicken

Flatten the chicken breasts (this makes them quicker to cook). Rub a little olive oil over the chicken breasts. 

Mix the paprika, garlic and onion powders together.

A plate of dried spices.A plate of dried spices.

Rub this spice mix all over both sides of the chicken.

Two raw chicken breasts on a plate, rubbed with the spice mix.Two raw chicken breasts on a plate, rubbed with the spice mix.

Cook the chicken in the olive oil in a frying pan until the chicken is golden brown, piping hot in the centre and cooked through, adding the butter as you turn the chicken over.

Place the cooked chicken onto a plate and cover with foil whilst you prepare the mango salad.

The cooked chicken breasts on a plate.The cooked chicken breasts on a plate.

Step 2 – Assemble The Salad

Roughly chop the lettuce and place into a large salad bowl. 

Dice the mango and avocado, halve the cherry tomatoes and slice the cucumber.

Add them to the salad bowl.

A cubed mango, avocado, cucumber and tomatoes on a wooden chopping board.A cubed mango, avocado, cucumber and tomatoes on a wooden chopping board.

Slice the cooked and rested chicken into small cubes, then add to the salad bowl.

All the salad ingredients placed in to a serving bowl.All the salad ingredients placed in to a serving bowl.

Step 3 – Make The Dressing And Serve

Place the olive oil, apple cider vinegar, wholegrain mustard, salt and black pepper into a jar. Screw the lid on and shake until the dressing is creamy and combined

Just before serving, pour half of the dressing over the salad and toss to combine. 

Sprinkle the salad with the roasted macadamia nuts and serve immediately.

Close up of the dressed chicken salad ready to serve.Close up of the dressed chicken salad ready to serve.

Expert Tips

  • Chicken cooking time – the exact cooking time will depend on the thickness of the chicken breast fillets. 
  • Salad dressing – leave the dressing off the salad until you’re ready to serve. Add half the dressing and taste, adding a little more dressing as required.
  • Chicken and mango salad is best served straight away.
  • Any leftover salad dressing – can be stored in the fridge for up to a week.
  • Freezing – this recipe is not suitable for freezing.

FAQs

Can I make this salad ahead?

You can cook the chicken up to 2 days ahead and store in the fridge until needed. You can also make the dressing and store in the fridge for up to one week, however the rest of the salad is best assembled just before serving.

Can I grill the chicken instead of frying it?

Absolutely! Cook the chicken under a hot grill until golden brown and cooked through.

How do I know a mango is ripe?

Give the mango a gentle squeeze, if it gives slightly then it is ripe.
To slice a mango, check out this method.

A plate of mango and chicken salad with the serving bowl seen just behind.A plate of mango and chicken salad with the serving bowl seen just behind.

If you are a fan of easy salad recipes that are packed with flavour, here are some more of my favourite recipes:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

An overhead shot of a chicken and mango salad with lettuce, avocado, cucumber and tomatoes.An overhead shot of a chicken and mango salad with lettuce, avocado, cucumber and tomatoes.

Mango and Chicken Salad

A fresh and summery Mango and Chicken Salad packed with avocado, cherry tomatoes, lettuce, cucumber and macadamia nuts in a sweet honey mustard dressing.

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Course: Main Course, Salads

Cuisine: Australian recipe, western

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 serves

Calories: 425kcal

Ingredients

For The Honey Mustard Dressing

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Instructions

To Cook The Chicken

  • Flatten the chicken breasts until they’re no thicker than 1 inch (2.5cm). Rub a little olive oil over the chicken breasts.
  • Mix the paprika, garlic and onion powders together and then rub onto both sides of the chicken.

  • Heat 1 tbs olive oil in a frying pan over medium/high heat.

  • Cook the chicken breasts on one side for 7 minutes (without moving).Add the butter and turn the chicken over. Shake the pan so the that butter coats the chicken.
  • Cook for a further 5-7 minutes or until the chicken is piping hot in the centre and cooked through. Note: the cooking time will depend on the thickness of the chicken.
  • Place the chicken onto a plate, cover with foil and allow to rest while you prepare the salad.

To Assemble The Salad

  • Roughly chop the lettuce and place into a large salad bowl.

  • Add the diced avocado, mango, cherry tomatoes and cucumber to the bowl.

  • Slice the chicken into small cubes. Add to the bowl.

To Make The Dresssing

  • Place all of the dressing ingredients into a jar. Shake until creamy and combined.
  • When ready to serve, pour half of the dressing over the salad and toss to combine.

  • Taste and add the extra dressing if desired.

  • Sprinkle the salad with the macadamia nuts and serve immediately.

Notes

RECIPE NOTES & TIPS

  • Chicken cooking time – the exact cooking time will depend on the thickness of the chicken breast fillets.
  • Salad dressing – leave the dressing off the salad until you’re ready to serve. Add half the dressing and taste, adding a little more dressing if needed.
  • This salad is best served straight away.
  • Any leftover dressing – can be stored in the fridge for up to a week.
  • Freezing – this recipe is not suitable for freezing.

Nutrition

Calories: 425kcal | Carbohydrates: 22g | Protein: 23g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 173mg | Potassium: 1251mg | Fiber: 9g | Sugar: 11g | Vitamin A: 19111IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 4mg





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