Mango Chicken Salad Recipe

4.35 from 20 votes

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

Prep Time5

Total Time5

Course: Main Course

Cuisine: American

Servings: people

Calories: 460kcal

Author: Becky Hardin

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.

Video

Notes

*Use rotisserie chicken, leftover baked chicken, or quickly poached chicken.

**Look for ripe but firm mango. If using frozen, be sure to thaw first. Pineapple also tastes delish!

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

Tips:

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!

Make-Ahead: Mix the chicken with mayo and yogurt up to 24 hours ahead. Add the mango and cilantro right before serving for best texture.

Storage:Store mango chicken salad in an airtight container in the refrigerator. Best enjoyed within 2 days, but will keep for up to 3 days. Freezing is possible for up to 1 month, though the texture may change slightly.

Nutrition