Description
This refreshing Mango Chicken Salad features tender grilled chicken breasts paired with sweet, juicy mango, crisp vegetables, and a tangy homemade yogurt dressing. It’s a light yet satisfying dish perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Salad
- 1 large mango, peeled and diced
- 4 cups mixed salad greens
- 1/4 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup sliced almonds
- 1/4 cup feta cheese, crumbled
Homemade Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Pan: Preheat a grill pan or skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Rub the chicken breasts with 1 tablespoon olive oil, and season evenly with salt, black pepper, garlic powder, and paprika.
- Cook the Chicken: Place the chicken breasts on the hot pan and cook for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C), ensuring they are fully cooked and juicy.
- Rest the Chicken: Remove the chicken from the pan and set aside to rest for 5 minutes, allowing juices to redistribute for tender slices.
- Prepare the Mango: While the chicken rests, peel and dice the mango into bite-sized pieces.
- Slice the Vegetables: Thinly slice the red onion and cucumber for a fresh, crisp texture in the salad.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips to complement the salad.
- Combine Salad Ingredients: In a large bowl, mix the salad greens, diced mango, sliced red onion, cucumber, sliced almonds, and crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, honey, lime juice, Dijon mustard, olive oil, salt, and black pepper until smooth and creamy.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to coat everything evenly with the flavorful dressing.
- Add the Chicken: Top the dressed salad with the sliced grilled chicken strips.
- Serve Immediately: Serve the salad fresh for the best flavor and texture, and enjoy your nutritious meal!
Notes
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- You can substitute feta cheese with goat cheese or omit for a dairy-free option.
- For extra crunch, toast the sliced almonds before adding them to the salad.
- Lime juice can be adjusted to taste if you prefer a more or less tangy dressing.
- This salad is best eaten fresh but can be kept refrigerated for up to one day.
