Inspired by our recent trip to Lipe Island in the south of Thailand, this Mango Chicken Salad is my new quick go-to dinner (or lunch if I work from home). It’s quick, healthy and yummy.
Before I tell you how I make it, can we side track to the resort that we stayed in on Lipe Island? We went there after a 5-day scuba diving trip in Similan and Surin Islands. I don’t get any commission, I swear. But I really need to tell you about it, it’s called Serendipity, a small resort with a private white sand beach, nestled in tropical landscape. We got a villa with the most amazing view and what impressed me most other than the view is the food, especially the breakfast served in the room every morning.
These are things we eat for breakfast, for one day. Of course, we couldn’t finish them all so some turned into lunch. Can you spot the mango salad? It was super simple. Some bib lettuce, white onion, cucumber, mango with mango dressing.
My version has chicken, cherry tomatoes and avocado. Also, instead of white onion, I use shallot. Love shallot because it is milder than onion, but that’s my personal preference, you can use white onion or red onion.
Breakfast with a view. Yes please!
Back to the Mango Chicken Salad. Let’s cook some food!
Actually, there’s no cooking here. You basically just need to make the dressing and assemble the salad. A shortcut – store bought rotisserie chicken! A secret – fresh homemade sweet tangy mango dressing that you can make ahead of time and save it for days in the fridge.
Mix everything (mango, Dijon mustard, honey, extra virgin olive oil, lemon juice and a pinch of salt, pepper) in a food processor
Taste to see if you need more honey. Some mangoes are sweeter than others.
Cut/dice/slice up some chicken breasts from the rotisserie chicken, cherry tomatoes, mangoes, avocado, and shallot. For the greens, I love using the mixed greens salad, but you can use any kind of lettuce that you like. Put everything in a bowl and drizzle with mango dressing.
Serve with additional dressing on the side.
That’s it! Hope you give this Mango Chicken Salad dressing a try! The recipe card and comment box are below.
- For the dressing:
- 2 tablespoons mango, diced
- 2 teaspoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 lemons, juice
- salt
- pepper
- For the salad:
- 2 chicken breasts from rotisserie chicken, cut into big pieces
- 1 avocado, diced
- 2 fresh mangoes, diced
- ½ cup cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 4 cups mixed greens salad (or any kind of lettuce)
- mango dressing
- Blend mango, Dijon mustard, extra virgin olive oil, honey, lemon juice, salt and pepper in a food processor or a blender. Taste to see if you need more honey.
- Put the chicken, cherry tomatoes, avocado, mangoes, shallot, mixed greens salad in a bowl and drizzle with the mango dressing. Serve with additional dressing on the side.
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