Chicken and Mango Salad
Salads don’t come better than this! Fresh and colourful, bursting with the vibrant flavours of zingy lime and sweet mango.
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NutritionPer Serving
- Calories224
- Carbs16g
- Protein18g
- Fat8.3g
- Saturates1.8g
- Sugars15g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
One of our favourite ways to jazz up a salad is to add a fruity twist – and this Chicken and Mango Salad might be our best one yet!
Delicately seasoned chicken on a bed of crunchy lettuce, with slivers of creamy avocado and a sweet mango dressing that brings it all together – this is not your average salad!
The cherry on top? This recipe is SO easy! It’s on the table in less than half an hour, so it’s perfect for a quick lunch or a really refreshing, light dinner.
Chilli and mango is such a good flavour combination, so don’t be afraid to add as much chilli as you like to the dressing. If you can’t handle the heat, just add a little less.
What diets is this Chicken and Mango Salad suitable for?
Chicken and Mango Salad can be enjoyed on dairy free and gluten free diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Chicken and Mango Salad?
Nope! This recipe really is so easy. All the ingredients will be available in your usual supermarket.
There are a couple of bits of equipment that might make this recipe even easier:
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‘Tasty, fresh and easy. Another lunchtime winner for me!’
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You’ll need a food processor to blend up the ingredients for the dressing. One like this from Amazon will do the job!
A good non-stick frying pan will cook your chicken, and come in handy time and time again.
How many calories are in this Chicken and Mango Salad?
There are 224 calories per portion in this Chicken and Mango Salad recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
In a small bowl, combine the garlic granules, onion granules, paprika, parsley, salt and pepper. Slice chicken breasts in half horizontally and coat in the spices.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken breast and cook for 5 minutes on each side.
Step 3
Add all of the dressing ingredients to a food processor and pulse until smooth. Leave to one side.
Step 4
Arrange the lettuce, cucumber, tomatoes, onion, radish, avocado and mango on your serving plates. Sprinkle over the coriander.
Step 5
Once the chicken is cooked, slice thinly and arrange on top of the salad. Drizzle over the dressing and serve.
What could I serve with this Chicken and Mango Salad?
This Chicken and Mango Salad is filling enough to be served on its own for lunch or dinner. If you wanted, you could serve a smaller portion as part of a three course meal, alongside some of these other dishes:
How do you know when Chicken and Mango Salad is cooked?
You’ll need to cook the chicken until it’s cooked all the way through, with no pinkness inside. This should take about 10 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chicken and Mango Salad in the fridge?
This recipe tastes best freshly cooked and served immediately. Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken and Mango Salad in the fridge for up to 2 days.
Can I freeze Chicken and Mango Salad?
No, this recipe is not suitable for freezing as it uses lots of fresh veggies. It’s best made fresh and served right away.
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Chicken and Mango Salad
Salads don’t come better than this! Fresh and colourful, bursting with the vibrant flavours of zingy lime and sweet mango.
-
Prep Time
15 MINS
-
Cook Time
10 MINS
- KCals 224
- Carbs 16G
Instructions
- In a small bowl, combine the garlic granules, onion granules, paprika, parsley, salt and pepper. Slice chicken breasts in half horizontally and coat in the spices.
- Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken breast and cook for 5 minutes on each side.
- Add all of the dressing ingredients to a food processor and pulse until smooth. Leave to one side.
- Arrange the lettuce, cucumber, tomatoes, onion, radish, avocado and mango on your serving plates. Sprinkle over the coriander.
- Once the chicken is cooked, slice thinly and arrange on top of the salad. Drizzle over the dressing and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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8 comments
See what others have to say
Nina ThomasThursday 27th July 2023
Hi. When you say 130g chicken breast is this raw or cooked?
SharonMonday 16th October 2023
Hi Nina, you will need 2 raw medium chicken breasts which weigh about 130g each. You will find the cooking instructions in the method. Hope this helps.
ClareSaturday 10th June 2023
How long would the mango dressing last in the fridge?
SharonThursday 19th October 2023
Hi Clare, the mango dressing can be stored in the fridge for about 2 days. Hope that helps.
John AdairSaturday 3rd June 2023
Can I make the dressing a few hours in advance?
SharonWednesday 7th June 2023
Hi John, yes it would be fine to make the dressing a few hours in advance. You can cover it and store it in the fridge until needed. Hope this helps.
Valerie ScottMonday 27th February 2023
This sounds lovely. But I am very unlikely to have .5 of a red chili to hand. Could I use dried chili flakes instead and how much?
SharonTuesday 28th February 2023
Hi Valerie, this recipe use 1 red chilli if you’re making it to serve four. You could use dried chilli flakes if you prefer and would suggest 1/4 – 1/2 tsp depending on your taste. Hope this helps!
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