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