Mango Chicken Salad

By sexyswamprat

If you are looking to feed a large crowd something nutritious, this mango chicken salad topped with cilantro dressing is the perfect choice.

Mango Chicken Salad
photographer: Nikki Sheriff
  • For the dressing:

  • 1 cup fresh cilantro leaves

  • 2 large garlic cloves

  • 1/2 cup fresh lime juice (from 4 limes)

  • 2 cups olive oil

  • Optional: salt and pepper

  • For the salad:

  • 6 skinless boneless chicken breasts

  • 1 tablespoon canola oil

  • 1/3 cup Cajun spice seasoning

  • 2 cups mesquite smoke chips, soaked in water for 30 minutes, drained

  • 4 heads romaine lettuce (outer leaf discarded), quartered lengthwise, thinly sliced crosswise

  • 3 large ripe avocados, peeled, pitted, diced

  • 3 large mangos, peeled, pitted, diced

  • Fresh cilantro sprigs


  2. Combine cilantro and garlic in blender. Add half of lime juice. Blend until cilantro is finely chopped. Add remaining lime juice. With machine running, gradually add oil and blend well. Season dressing to taste with salt and pepper.


  4. Coat chicken breasts with canola oil, then with Cajun seasoning. Prepare barbecue (medium heat). Place smoke chips in 8-by-6-inch foil packet with open top. Set atop coals 5 minutes before grilling chicken. Grill chicken until cooked through, about 5 minutes per side. Cool completely. Using electric knife, thinly sliced chicken breasts crosswise.

  5. Toss avocado and mango in separate medium bowls with enough dressing to coat. Toss lettuce in large bowl with enough dressing to coat. Fan 1/2 chicken breast on each of 12 plates. Mound lettuce in center of plates. Sprinkle diced avocados and mangoes over salads. Garnish with cilantro sprigs and serve.

Nutritional Facts

Calories - 640
Total Fat - 47g
Saturated Fat - 7g
Sodium - 475mg
Carbohydrates - 24g
Dietary Fiber - 10g
Sugars - 17g
Protein - 31g

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