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Mango Chicken Salad

A bright, creamy salad that balances sweet mango with savory chicken, crisp celery, and a limey finish, perfect for lunches or light dinners.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb chicken breast Use cooked chicken for quicker preparation.
  • 1 tablespoon minced garlic
  • 1 tablespoon minced jalapeno Adjust for heat preference.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 cup celery, chopped
  • 1 mango, peeled and chopped Use ripe but firm mango.
  • 3 tablespoons light olive oil mayonnaise
  • 2 tablespoons plain yogurt
  • 1/2 juice and zest of lime Adjust lime juice for personal taste.
  • 1/2 cup fresh chopped cilantro Add just before serving.
Optional Add-Ins
  • 2 tablespoons minced red onion For added flavor.
  • 1 chopped roasted red pepper
  • 1 cup black beans For heartier servings.
  • 1 teaspoon sugar For sweetness (optional).

Method
 

Cooking the Chicken
  1. Heat olive oil in a skillet over medium-high heat.
  2. Saute minced garlic and minced jalapeno in the oil until soft, about 1 minute.
  3. Sprinkle the chicken breasts with salt, pepper, and chili powder.
  4. Cook the chicken in the skillet until cooked through and brown on the outside, about 4 minutes per side.
  5. Let the chicken cool, then dice or shred it into small pieces.
Mixing the Salad
  1. Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl.
  2. Stir in the mayonnaise and plain yogurt.
  3. Add the lime juice and zest and mix well.
  4. Season the salad with salt and pepper to taste.
  5. Stir in any optional add-ins you like.
Serving and Storing
  1. Store the salad in the refrigerator for up to a few days.
  2. Add fresh chopped cilantro just before serving.

Notes

Use ripe but firm mango for best texture. Cool chicken completely before mixing with dressing.