Grilled Chicken Mango Salad
Prep Time: 15 min
Cook Time: 10–12 min
Serves: 2–4

For the Salad:
2 grilled chicken breasts, sliced (or thighs)
1 large ripe mango, peeled and sliced or cubed
4 cups mixed salad greens (e.g. spinach, arugula, romaine)
1/2 small red onion, thinly sliced
1/2 avocado, sliced (optional but amazing)
1/4 cup chopped fresh cilantro or mint
1/4 cup sliced almonds, pecans, or cashews (optional, for crunch)
Optional: cherry tomatoes, cucumber, or red bell pepper for more color
For the Dressing:
3 tbsp olive oil
1 tbsp lime juice (or lemon juice)
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper, to taste
Optional: pinch of chili flakes for heat or grated ginger for a tropical kick

Grill the chicken
Season with salt, pepper, and a little paprika or garlic powder if desired. Grill over medium heat for 5–6 minutes per side, or until cooked through. Let rest, then slice.
Make the dressing
Whisk together all dressing ingredients in a small bowl or shake in a jar.
Assemble the salad
In a large bowl or on individual plates, layer salad greens, mango, red onion, avocado, and nuts. Top with grilled chicken slices.
Dress & serve
Drizzle with dressing, toss lightly if desired, and garnish with herbs.

Use pre-cooked or rotisserie chicken to save time
Add quinoa or cooked farro to make it a grain bowl
Make it spicy with a sriracha-lime drizzle
Turn it into a wrap or pita filling
