This mango chicken salad recipe is healthy, fresh, and bright. It’s super tasty and super easy. You can taste the flavors of the tropics!
SCALE
INGREDIENTS
- 1/2 lb. chicken breast
- 1 tbs. each minced garlic and jalapeno and olive oil
- 1 teaspoon chili powder
- 1 mango
- 1 cup celery, chopped
- 3 tablespoons light olive oil mayonnaise
- 2 tablespoons plain yogurt
- juice and zest of 1/2 lime
- 1/2 cup fresh chopped cilantro
- optional add-ins: 2 tbs. minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar
INSTRUCTIONS
- Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.
- Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.
- Stir in any additional add-ins (see suggestions above – I used all of them)! Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.
