The bright and delicious Mango Chicken Salad is perfect on its own or as a fruity, creamy sandwich filling. The sweet mango compliments the tender chicken and adds a tropical flair to each bite!
What’s in Mango Chicken Salad?
Sweet, juicy bites of mango are nestled with shredded chicken in the best tangy greek yogurt dressing. You’re going to love this tropical chicken salad recipe!
- Mango: It can be fresh or frozen. If you have any left over, use it to make the BEST mango avocado salsa!
- Mayonnaise: Use your favorite brand!
- Cilantro: You can skip this ingredient if you’re not a big cilantro fan. I love the pop of fresh flavor it brings – it really compliments the mango.
What’s the best chicken to use in a chicken salad?
Rotisserie chicken is awesome for this as it’s easy and has great flavor. Usually, we make a big batch of either Crockpot shredded chicken or Instant Pot shredded chicken at the top of the week so we can grab it from the fridge whenever we need it.
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How to Store
Chicken salad with mango is great soon after it’s assembled. It also takes on a deeper flavor after a few hours in the fridge. You can shred/dice the chicken several days in advance, then mix and serve.
Mango chicken salad will last about a week in the fridge when kept in an airtight container. Just make sure to give the salad a stir before serving.
How to Freeze
Freeze for up to 1 month in an airtight container. Allow to thaw completely and return to room temperature.
Notes from the Test Kitchen
Mayonnaise and Greek yogurt are interchangeable in this recipe. If you would like a tangier chicken salad use more greek yogurt and less mayonnaise – or vice versa.
Mango Chicken Salad Recipe
Ingredients
- 2 pounds cooked chicken breast
- ⅔ cup mayonnaise
- ⅔ cup plain Greek yogurt
- 1½ cups cubed mango fresh or frozen
- ½ cup cilantro chopped
- salt and pepper to taste
Instructions
- Chop or shred cooked, cold chicken breast. Place in a large mixing bowl.2 pounds cooked chicken breast
- Mix Greek yogurt and mayonnaise with the chicken.⅔ cup mayonnaise, ⅔ cup plain Greek yogurt
- Add cubed mango, cilantro, and salt and pepper, stir to combine.1½ cups cubed mango, ½ cup cilantro, salt and pepper
- Serve on your favorite bread, rolls, crackers, or green salad.
Notes
- Cilantro amount can vary depending on preference (or can be omitted).
- Mayonnaise and Greek yogurt are interchangeable in this recipe. If you would like a tangier chicken salad, use more greek yogurt and less mayonnaise – or vice versa.
- Fresh or frozen mango may be used in this recipe. If using frozen, thaw it first.
- Freeze for up to 1 month in an air-tight container. Allow to thaw completely and return to room temperature.
How to Make Mango Chicken Salad Step by Step
Mix the chicken with mayo and yogurt: Add chopped or shredded chicken (1 lb total) to a large bowl. Add 2/3 cup Greek yogurt and 2/3 cup mayonnaise and mix with the chicken.
Add mango and cilantro: Fold in 1 1/2 cubed mango, 1/2 cup chopped cilantro, and salt and pepper (to taste) to fully combine.
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