When I’m craving a bit of sunshine, I make this bright and flavorful mango chicken salad. Juicy bites of mango and herbaceous cilantro add a tropical punch to this creamy salad. I dressed it up in a simple mayo and Greek yogurt dressing to tie it all together, and it turned out perfectly fruity, tangy, and fresh! It’s the perfect sandwich filling.

two stacked croissants filled with chicken salad with mango

Mango Chicken Salad Recipe

I love a traditional chicken salad, but this mango chicken salad brings a juicy and sweet twist to a classic recipe. I nestle sweet and juicy bites of mango and fresh and flavorful cilantro into yogurt-and-mayo-smothered shredded chicken. This is such a simple 5-ingredient recipe, but it really packs a punch!

How to Store

This mango chicken salad is best enjoyed within 2 days of making it. I think it tastes best after an overnight chill in the fridge. This allows the flavors to mingle.

How to Freeze

Freeze chicken salad for up to 1 month in an airtight container. Allow to thaw completely overnight in the refrigerator and stir well before serving. Thawed chicken salad may turn out slightly watery, so I recommend stirring in a little extra yogurt or mayonnaise before serving.

up close image of mango chicken salad sandwich on croissant

Dressing Tip

The 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. I love the combination of the two together!

4.35 from 20 votes

Mango Chicken Salad Recipe

The bright and delicious Mango Chicken Salad is perfect on its own or as a scrumptious, creamy sandwich filling. The sweet mango compliments the succulent chicken and adds a tropical flair to each bite!

Prep: 5

Total Time : 5

Servings: people

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Ingredients

▢ 2 pounds shredded cooked chicken *
▢ ⅔ cup mayonnaise
▢ ⅔ cup plain Greek yogurt
▢ 1½ cups cubed mango **
▢ ½ cup chopped fresh cilantro ***
▢ Kosher salt and freshly ground black pepper to taste

Instructions

Place the chicken in a large bowl.
2 pounds shredded cooked chicken
Mix the Greek yogurt and mayonnaise with the chicken.
⅔ cup mayonnaise, ⅔ cup plain Greek yogurt
Add the cubed mango, cilantro, and salt and pepper, and stir to combine.
1½ cups cubed mango, ½ cup chopped fresh cilantro, Kosher salt and freshly ground black pepper
Serve on your favorite bread, rolls, crackers, or green salad.

Notes

*Store-bought rotisserie chicken works well in a pinch.

**You can use fresh or frozen mango here. If using frozen, be sure to thaw first.

***You can omit the cilantro if you’re not a fan, or use parsley instead.

Storage: Store mango chicken salad in an airtight container in the refrigerator for 3 days, or freeze for 1 month.

Nutrition Facts

Mango Chicken Salad Recipe

Amount Per Serving

Calories 309 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 132mg44%

Sodium 328mg14%

Potassium 507mg14%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 50g100%

Vitamin A 568IU11%

Vitamin C 15mg18%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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How to Make Mango Chicken Salad Step by Step

Prep the Chicken: Place 2 pounds of shredded cooked chicken in a large bowl.

Add the Mix-Ins: Mix ⅔ cup of plain Greek yogurt and ⅔ cup of mayonnaise with the chicken, then fold in 1½ cups of cubed mango, ½ cup of chopped cilantro, and salt and pepper to taste.