When I’m craving a bit of sunshine, especially on busy weekdays, I whip up this bright, flavorful mango chicken salad recipe. It’s sweet, creamy, and packed with protein. 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 perfect for croissants, lettuce wraps, or crackers at a summer brunch.
Chicken Salad with Mango
I love a classic chicken salad, but this mango version adds a juicy, sweet twist that takes it to the next level. I smother shredded chicken in a creamy mayo-and-yogurt dressing, then fold it together with chunks of fresh mango and bright cilantro. This is one of my favorite ways to use leftover rotisserie chicken!
This is a super simple recipe made with just a handful of ingredients, but it really delivers big flavor. Try it as a mango chicken salad sandwich–you won’t regret it!
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Creating a Balanced Dressing
The mayo and Greek yogurt work together to create a creamy, tangy base. Want a little more zip? Use extra Greek yogurt. Prefer it rich and mellow? Go heavier on the mayo. I like using equal parts of both for the perfect balance of flavor and texture.
Mango Chicken Salad Recipe
Ingredients
- 2 pounds shredded cooked chicken (*)
- ⅔ cup mayonnaise
- ⅔ cup plain Greek yogurt
- 1½ cups cubed mango (**)
- ½ cup chopped fresh cilantro (***)
- salt and 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, salt and pepper
- Serve on your favorite bread, rolls, crackers, or green salad.
Notes
- If you want it lighter, reduce mayo to ½ cup and add extra Greek yogurt.
- Add 1-2 tablespoons of lime juice or apple cider vinegar to brighten the salad.
- For extra crunch, add ½ cup of chopped celery, red onion, sliced almonds, or chopped cashews.
- Chill for at least 30 minutes for the best flavor and texture.
- Serve over mixed greens, on top of crackers, or on a toasted croissant!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Mango Chicken Salad Step by Step
Prep the Chicken: Add 2 pounds of shredded cooked chicken to a large mixing bowl. Rotisserie chicken works great here, but any cooked and cooled chicken will do. Make sure it’s shredded into bite-size pieces so the salad mixes evenly.
Add the Mix-Ins: Add ⅔ cup mayonnaise and ⅔ cup plain Greek yogurt directly to the bowl with the chicken. Stir until the chicken is fully coated and creamy. This is your flavor base, so take a second to make sure everything is well mixed before adding anything else. Gently fold in 1½ cups cubed mango and ½ cup chopped fresh cilantro, then season with salt and pepper to taste. Stir just until combined so the mango stays chunky and doesn’t break down.
Mix and Serve: Serve right away, or cover and refrigerate for at least 30 minutes to let the flavors come together. Enjoy on croissants, crackers, lettuce wraps, or over mixed greens.
How to Store and Freeze
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.
If you’d like to freeze it, it will keep 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.
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