Chicken Mango Salad

Chicken meets sweet, tangy mango in this refreshing salad that relies on fresh, flavourful ingredients.
Time 45 minutes
Servings 4
Difficulty Easy





  • 2 tbsp Olive oil , extra virgin
  • 2 tbsp Lemon juice
  • 1 clove Garlic , minced
  • ½ tsp Salt
  • ½ tsp Black pepper , freshly ground


  • 1 lb Chicken breast , boneless and skinless
  • 2 tbsp Olive oil , extra virgin


  • 8 cups Romaine lettuce , chopped
  • 1 cup Tomatoes, preferably cherry , chopped
  • 1 cup Cucumber , chopped
  • 1 small Red onion , sliced
  • 1 Mango , peeled and diced
  • 3 tbsp Cilantro leaves , chopped


  • ¼ cup Mango, peeled and diced
  • cup Olive oil , extra virgin
  • 3 tbsp Lemon juice
  • ¼ cup Cilantro leaves
  • ½ tsp Salt
  • ½ tsp Black pepper , freshly ground


  • In a bowl, combine olive oil, lemon juice, garlic, salt and black pepper. Add chicken breasts to the bowl and coat in marinade. Cover and let marinate in fridge for 30 minutes. 
  • Preheat oven to 180°C / 350°F.
  • In a large skillet, heat olive oil over high heat. Once the skillet is very hot turn the heat down to medium-high. Cook the chicken breasts until they are golden brown on the outside, about 3 to 4 minutes per side
  • Remove chicken from stove and transfer to a baking dish, along with any remaining marinade. Cook until chicken breasts reach an internal temperature of 75°C / 165°F, about 20 minutes. 
  • In a large salad bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, mango and cilantro. 
  • In a high-speed blender, add mango, olive oil, lemon juice, cilantro, salt and black pepper. Blend until you have a smooth liquid. 
  • Remove chicken from oven and let cool for 5 minutes. Slice into strips. Place the chicken on top of the salad and drizzle with dressing. Serve family style or divide salad evenly among 4 bowls. 


  • Add any other vegetables you wish, such as red pepper or avocado 
  • If you like spice, add a diced red chile pepper to the salad ingredients 
  • You can marinate the chicken up to 24 hours if you wish 
  • Garnish with chopped cilantro; optional 
  • Another way to enjoy your salad is in a warm pita