Name: Chicken Salad with Mango
Prep time: 10 min
Yield: 4 people
Ingredients: 3 cups cooked chicken or turkey (coarsely chopped); 1 mango (peeled, pitted, and chopped); 1/2 sweet red pepper (chopped); 1 green onion (chopped); 1 tablespoon fresh mint (finely chopped); 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt; 1/8 teaspoon sea salt; 1/8 teaspoon ground pepper; 1/8 teaspoon sriracha sauce

Easy Chicken Salad with Mango, sweetened by the pitted fruit, spiced just a little with green onion and a touch of sriracha, and freshened by mint, is creamy deliciousness in a bowl!

So…I have another cooked poultry recipe for you. And, yes, this one has mango in it, too. You must know by now how I love mango! It’s no wonder that mango may be the most widely consumed fruit in the world! This recipe differs from Mango Avocado Salad with Chicken in that this is an actual chicken salad with the meat and flavourful ingredients all blended together in creamy dressing. It’s not just a green salad with chicken on top.

Red pepper, mangos, green onions, and avocado

Fresh fruits and vegetables from the market are great inspiration for salads like this one!

What to Do with Leftover Cooked Turkey

I do make lots of dishes with cooked poultry. You see, we used to raise our own chickens for meat. We allowed them to run around in our yard and grow to be up to seven pounds or so in weight before getting them processed for our freezer.

Even when the children were all home, a roast chicken would feed the five us with plenty of leftovers. I always appreciated those leftovers for quick meal preparation. As a result, I have developed several recipes that incorporate cooked chicken. You may have already enjoyed Festive Cranberry Salad with Chicken and Pecans.

Cooked turkey will work just as well as chicken in these recipes. So, when you have that leftover turkey after Thanksgiving or Christmas, put it to good use in a tasty salad the next day.

You can prep the ingredients for this salad a day ahead and keep them in the fridge, if you wish.

How to Cook Chicken

Of course, if you don’t have the leftovers, you can gently cook up some boneless, skinless chicken breasts or thighs, let them cool, and make your salad. When I’m just cooking chicken for a recipe like this one, I melt a little coconut oil in my stainless steel frying pan over low heat. Then, I add the chicken, cover the pan, and leave it to cook slowly without drying out. I can go about my other chores, and before I know it, the chicken is ready for me to give it a poke with my meat thermometer to see if it’s done.

Easy Chicken Salad with Mango Served on a Bed of Salad Greens

Dairy Free Chicken Salad

Since learning that I can’t have regular dairy yogurt, I’ve started replacing the yogurt in this salad with more mayonnaise. A half cup of mayonnaise instead of 1/4 cup mayo and 1/4 cup yogurt works just fine! Learn how to make your own mayonnaise here.

Gluten Free Chicken Salad with a Dairy Free Option