Do you like summer salads with fruit accents? I like them a lot! That’s why today I’m sharing with you one of my favourite foolproof recipes. Chicken and mango salad - impresses with both taste and appearance. The addition of sweet and slightly sour mango makes this salad super tasty and refreshing. Grilled chicken salad will be perfect as a lunch or dinner.
This grilled chicken salad is the easiest way to bring some fresh seasonal ingredients to our menu. The addition of grilled chicken and mozzarella cheese guarantees a protein-loaded, balanced meal. Roasted pine nuts give extra texture and a nutty flavour. Orange vinaigrette is the last missing piece of this delicious composition. If you aren't convinced of salads with fresh fruit components you should definitely try this recipe.
Importantly, try to buy ripe, sweet mango, because that's the secret. If it’s too sour, there won’t be enough sweetness and the whole salad won’t be as good.
You can prepare your chicken using the marinade from the recipe below or according to your favourite recipe. I used a grill pan, but you’ll get the best result using an outdoor grill. For this reason, I recommend grilled chicken salad, especially in the summer season.
How to store chicken and mango salad?
If you plan to prepare your salad in advance, keep the orange vinaigrette separate and pour it on the salad just before serving. This way it won’t get soggy. I recommend adding half the vinaigrette, taste your salad and add more if needed. Chicken and mozzarella salad tastes best fresh, so take this into account when planning your menu.
And if you are a mango fan, I have one more recipe for you, this time breakfast: Healthy baked oatmeal with mango (easy, vegan). Now you know what to do with the half of the mango that will remain. Simple and nothing is wasted!
Chicken mango salad with mozzarella
Ingredients
Salad
- 250 g grilled chicken
- 1 mozzarella ball (or few small ones)
- ½ mango
- ½ cucumber
- ¼ red onion
- handful of baby tomatoes
- handful of lettuce
- 1 tbsp pine nuts
- mint leaves
Orange vinaigrette
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- juice from ½ small orange
- 1 tsp honey
- ½ garlic clove (minced)
- salt to taste
- pinch of pepper
Grilled chicken marinade
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp dried sweet paprika
- 1 tsp honey
Instructions
- In a small bowl combine and whisk all the chicken marinade ingredients. Pound the thickest part of the chicken so it will cook evenly. Spread the marinade over both sides of the chicken. Let it marinate for 30 minutes.
- Place your chicken on a grill frying pan over medium heat (you can also use an electric grill or an outdoor grill). Cook for approx. 4-6 minutes per side or until cooked through (make sure that chicken is cooked). Once done, set the chicken aside and let it rest for 5 minutes.
- To prepare the orange vinaigrette, combine all the ingredients in a jar and shake it up until mixed.
- Use a dry frying pan to toast the pine nuts until slightly brown.
- On two serving plates arrange the mango strips, sliced cucumber, thin onion slices, halved cherry tomatoes and lettuce. Add chopped grilled chicken and mozzarella balls. Pour half the vinaigrette over your salad (add more if needed). Sprinkle with pine nuts and mint leaves. Enjoy!
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