Learn how to make this delicious mango chicken salad. Lean chicken breast that is marinaded to perfection then air fried, chopped and tossed with a leafy green salad, steamed cho cho, okra, avocado (pear) and cherry tomatoes.

Salad in a bowl with a medley of vegetables

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Reasons to make this salad
Ingredients you need
The steps
Notes and tips
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Mango Chicken Salad

If you're looking for a salad with a fruity twist to it then this salad is a must try. This salad is flavourful, packed with protein due to the use of chicken breast which is a lean type of meat that works well with this recipe.

We also have medley of other ingredients that are full of nothing but goodness.

Furthermore, what sets this salad apart is the balance of the sweet mango and the savoury chicken.

You can even finish the salad off with an optional citrusy homemade lime dressing which lends a tropical inspired flair.

This dish is bursting with vibrant colour, plenty of flavour and nutrients.

Whether you’re meal prepping for the week or looking for a salad that will complement your dietary needs, this salad will definitely impress.

Reasons to make this salad

This salad is naturally gluten free and dairy free
Perfect for those who are into a clean eating lifestyle
Its a cross between sweet and savoury
Versatile - great for lunch or a light dinner
The chicken is air fried which takes on a more healthier approach
Eat the salad alone or with my optional homemade dressing
This salad will feel like a tropical escape in a bowl

Ingredients you need

Mango - This add a tropical twist to the salad, use fresh mango that is soft and extra sweet (it should squeeze with ease) or frozen thawed out chunks.
Olive oil - This is used to make the marinate along with extra virgin olive oil for the dressing.
Coconut milk - Full fat coconut milk is needed for a silky smooth marinade.
Lime juice - The juice of a fresh lime for that acidity and zesty flair.
Maple syrup - This added sweetness helps to optimise the flavour.
Soy(a) sauce - Adds a deep umani flavour to the marinade.
Scallion/garlic/ginger - These are my go to base ingredients for most of my recipes.
Chadon beni/thyme - Fresh herbs for bold herbaceous flavours.
All purpose seasoning - My go to savoury homemade seasoning blend.
Black pepper/pink salt - To enhance the flavour.
Scotch bonnet pepper - Use the skin only for warmth not spiciness.
Mixed greens - A fresh blend of lettuce and rocket (argula) for a crunchy base.
Cho cho/okra - Steamed ahead of time for Caribbean flair.
Tomato cherry/avocadoes - A healthy combination of fats and carbs to complement the salad.
Apple cider vinegar/chilli powder - For the dressing.

The steps

steps1-4 adding the mango and other wet ingredients to the blender

Combine the coconut milk, olive oil, lime juice, soy(a) sauce, maple syrup, mango, scallion, garlic, ginger, thyme, chadon beni, all purpose seasoning, scotch bonnet, black pepper, pink salt to a blender.
Blitz on high speed into a smooth consistency.
Add the chicken breast to a zip lock or tie handle bag.

steps5-8 adding the dry ingredients then blitzing everything

Pour the mango marinade into the bag then secure the bag.
Transfer the bag into the refrigerator and leave to marinate for several hours or preferably overnight.
Remove the chicken from the bag with the marinade (reserve it, don't throw it away).
Place the chicken breast in the air fryer basket.

Air fry the chicken at180C/356F for 20-25 minutes turning half way through, spoon some of the marinade on the chicken and continue to air fry.
Once the chicken is done chop into small pieces and apply some of the leftover marinate onto the chicken and return it to the air fryer for another 5 minutes.
After the given time, remove the chicken from the air fryer and leave to cool completely cool down.
Make the dressing by mixing together the olive oil, lime juice, apple cidar vinegar, maple syrup, chilli powder and black pepper and pink salt to taste in a small bowl.
Arrange the leafy green salad, cho cho, avocado and cherry tomatoes along with the chopped chicken in a bowl.

steps17-20 arranging the salad and the dressing

Drizzle with the dressing.
Serve accordingly.

Notes and tips

If you want the chicken to be hot and spicy then use either all of the scotch bonnet with the membrane included or part of it (the heat comes from the membrane).
If you cannot get hold of fresh mango then frozen (thawed out) will work for this recipe.
This is recipe link that you need for my All Purpose Seasoning recipe.
If you can't get hold of chadon beni then coriander works too.
You can add the cho cho to the salad in it's raw state this will offer a crunchy texture or you can steam it as per instructions for a soft texture.
Don't add the chicken to the salad while it is hot or it may wilt the greens.
Feel free to add more ingredients i.e okra, bell peppers, grated carrots etc..
If you don't plan to eat the salad straight away, keep the dressing in a separate bowl/pot and use it when you are ready to eat the salad.
Store any leftovers (undressed) in an airtight container in the refrigerator for up to 2 days.

More salad recipes to try

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Mango Chicken Salad

Reasons to make this salad

Ingredients you need

The steps

Notes and tips

More salad recipes to try