Mango Chicken Salad

Dinner | July 19, 2011 | By

Because I love her and she asked for this recipe to be released next and because she’s carrying baby Jane in her tummy and because she’s all around fabulous, this recipe is for Jessica Waters (and Alisha cause this will always remind me of her!)

I started making this salad about 8 years ago. One of my coworkers, Alisha, was obsessed with it. We always joked about eating S#!& salad that we brought from home for lunch because if we ate the food at our restaurant everyday, we’d be large and in charge. My office was the first office as you came into the corporate offices and everyday, Alisha would peek in to see what I brought or, more importantly, to see if I brought this ridiculously yummy salad. I’m not sure if I ever gave this recipe to Alisha but I know she will be on here printing this one out! Shout out to S. S.!!

Hubby’s note: We’re doing shout outs now? Is this a morning radio show? If I were to shout something it would be…I LOVE THIS SALAD…AND I LOVE USING ELLIPSES! Seriously, this salad is so light and so good at the same time. I’m a man (I’m relatively sure about this). We generally don’t eat salad. But this one is amazing. It actually feels substantial. Like I’m eating a meal, instead of grazing on foliage. Peace out dog, word to ya mutha.

1 1/2 mangos, cut into 1/2-inch cubes (feed the remaining half of mango to your kids with their dinner. Now they’re eating a serving of fruit…gotta make sure those kiddos get their nutrition!)
1 bunch scallions, finely chopped
Red pepper flakes (to taste)
Juice of 2 limes
1 cooked whole chicken breast, cut into chunks
1/2 Bag of Arugula (you’re surprised, aren’t you!) or Mixed Baby Greens
1 bunch fresh cilantro, chopped
1/2 cup chopped peanuts
1 avocado, pitted and cut into chunks
1 teaspoon peanut oil
1 teaspoon toasted sesame oil

Place the mango cubes into a bowl and mix in the chopped scallions and red pepper flakes and squeeze over the lime juice.
Into a larger bowl add the lettuce, chunked chicken, peanuts, avocado, and most of the cilantro and toss to combine. Add the mango mixture and toss to combine. Add the oils and toss again and sprinkle the remaining cilantro on top.


  1. Leave a Reply

    July 19, 2011

    S%&T SLAD! I love it! Can’t wait to make it for lunch!
    Love the site & love the recipes!

  2. Leave a Reply

    Jessica Waters
    July 19, 2011

    and then I bathed in it….yum!! Can’t wait to eat it tomorrow

  3. Leave a Reply

    Jen U
    July 25, 2011

    This looks YUMMY! I plan to try it soon! 🙂 Nice work!

  4. Leave a Reply

    Jessica Waters
    July 29, 2011

    made it wednesday!! to die for

  5. Leave a Reply

    Jen U
    July 29, 2011

    Ok, I’m making this tomorrow! 🙂 Any ideas for a less-hot substitute for the Red pepper flakes? Otherwise I’ll just leave ’em out. And I don’t have peanut oil nor did Safeway, but I suppose I’ll double the seasame oil. Thanks!

    • Leave a Reply

      July 29, 2011

      I would leave them out if you don’t want the spice. I made this last weekend up in Oregon without any red pepper flakes and it was fab. Use sesame oil and regular olive oil. If you use too much sesame oil it will be waaaay overpowering. Let me know how it turns out!

  1. Mommy Bistro » Blog Archive » Fried Chicken - [...] all salads and smoothies here at at the homestead. I need to keep cooking. Tonight we are having Mango…

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>