Serves 2
45 min
Mango Chicken Salad
Recipe GLPR4c3c5699f1aa4b
A vibrant, tropical salad combining tender diced chicken with fresh mango, crisp celery, and a zesty lime-yogurt dressing infused with cilantro and a hint of chili heat. Perfect for a light lunch or dinner.
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Ingredients
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
½ pound chicken breast
Salt and black pepper to taste
1 teaspoon chili powder
1 cup celery, chopped
1 fresh mango, peeled and chopped
3 tablespoons light olive oil mayonnaise
2 tablespoons plain yogurt
½ Juice and zest of ½ lime
½ cup fresh chopped cilantro
2 tablespoons minced red onion (optional)
1 roasted red pepper, chopped (optional)
1 cup black beans (optional)
1 teaspoon sugar (optional)
Directions
Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and jalapeno, and sauté for about 1 minute until softened and fragrant.
Pat the chicken breast dry and season generously with salt, black pepper, and chili powder on both sides. Place in the skillet with the garlic and jalapeno mixture and cook for approximately 4 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. Remove from heat and let cool for a few minutes, then dice or shred the chicken into bite-sized pieces.
In a large bowl, combine the cooled diced chicken, chopped celery, and chopped mango. Stir in the mayonnaise and plain yogurt until well combined.
Add the lime juice and lime zest to the salad. Season to taste with additional salt and pepper. If using the optional ingredients, stir in the red onion, roasted red pepper, black beans, and sugar at this point.
Just before serving, fold in the fresh chopped cilantro to preserve its bright flavor and appearance. Serve immediately, or refrigerate for up to 3 days.
