Grilled Chicken Salad with Mango Mint Dressing

Taste of Cofrancesco
7 hours ago
3 min read

Prep Time: 20 mins	Cook Time: 12 mins
Total Time: 35 mins	Serves: 4

This fresh, colorful salad turns grilled chicken into a light yet satisfying meal, with ripe mango bringing natural sweetness and a generous handful of herbs keeping everything bright. The real standout is the mango mint dressing, which blends fresh mango with lime, mint, and olive oil for a smooth, vibrant finish. Crisp cucumber, creamy avocado, and toasted almonds add contrast without weighing down the salad.

Substantial enough to serve as a complete lunch or dinner, the salad can also be prepared largely in advance. The dressing can be blended ahead, the vegetables prepped, and the chicken grilled before serving, leaving only the avocado and final assembly for the last minute.

JUMP TO RECIPE

How to Julienne a Mango

Step 1: Peel the Mango

Using a vegetable peeler, remove the skin from the mango, working from top to bottom. Slice a thin piece from the bottom to create a flat, stable surface.

Step 2: Remove the Mango Cheeks

Stand the mango upright on a cutting board. The long, flat pit runs through the center of the fruit. Position a sharp knife slightly to one side of the center and slice downward, following the side of the pit to remove one cheek. Turn the mango and repeat on the opposite side.

Step 3: Cut into Thin Planks

Place one mango cheek flat-side down on the cutting board. Slice lengthwise into thin, even planks, about ⅛ inch thick. Repeat with the second cheek.

Step 4: Julienne the Mango

Stack two or three mango planks at a time. Using a sharp knife, cut lengthwise into thin, even matchsticks. Repeat with the remaining mango.

Tip: A mango that is ripe but still slightly firm is easiest to julienne. Very soft mangoes can become slippery and difficult to cut into clean matchsticks.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1½ pounds)

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• ½ teaspoon paprika

For the Salad

• 6 cups mixed greens or butter lettuce

• 1 ripe mango, diced or julienne

• 1 English cucumber, sliced

• 1 avocado, diced

• ¼ small red onion, thinly sliced

• ¼ cup toasted sliced almonds

• ¼ cup fresh mint leaves, optional

For the Mango Mint Dressing

• 1 ripe mango, peeled and diced

• ¼ cup extra-virgin olive oil

• 3 tablespoons fresh lime juice

• 1 tablespoon honey

• 2 tablespoons fresh mint leaves

• 1 small garlic clove

• ¼ teaspoon kosher salt

• ⅛ teaspoon freshly ground black pepper

NUTRITION INFORMATION

Instructions

Grill the Chicken

Preheat a grill or grill pan over medium-high heat.

Brush the chicken with the olive oil and season with the salt, pepper, garlic powder, and paprika.

Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5–10 minutes before slicing.

Make the Mango Mint Dressing

Combine the mango, olive oil, lime juice, honey, mint, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add 1–2 tablespoons of water until it reaches your desired consistency.

Assemble the Salad

Arrange the mixed greens on a large serving platter or divide among four containers. Top with the mango, cucumber, avocado, red onion, toasted almonds, and fresh mint, if using. Arrange the sliced grilled chicken over the salad. Drizzle generously with the mango mint dressing just before serving.