Kimberly Higgins Dietitian Food Nutrition
Mango Chicken Salad

Easy Mango Chicken Salad

This chicken salad is one I have been making for years. It is the result of the greatest mother of invention for recipe development: the need to use leftovers in combination with limited ingredients on hand! Leftover chicken breasts were calling out to be made into a chicken salad but the only decent looking produce items in the house were some green onions and one ripe mango. 

And so was this recipe born. I’ve been making it for almost 20 years now and every time I do, my husband declares it his very favorite. The simple combination of diced chicken breast, sweet mango chunks and mild green onions bound lightly in mayo is one that just simply works.

Leftover chicken or poached – your choice

You can certainly use leftover plain chicken, breasts or thighs, cooked in any manner, assuming they are not heavily flavored or sauced. If you are cooking chicken specifically for this recipe, I think the ideal preparation is to simply poach the breasts in lightly simmering water for 20-30 minutes (depending on the size of the breast) until cooked thoroughly (internal temperature of 165 degrees). Let them cool completely and then chop or shred the meat. Poaching produces tender meat with no additional flavorings that compete within the salad.

Dice your mango….

If you are not familiar with cutting mangoes, keep in mind that they contain a long, flattened pit that runs most of the length of the fruit. Holding a mango upright you can start your knife just to the side of the center of the fruit and run it down along the flat edge of the pit, creating a cut semi-circle of fruit. Repeat this on the opposite side. Then each piece can be cut free from the skin and cut into 1/2 inch cubes. For a quick you-tube tutorial click here

Quick and nutritious

Once prepped, the ingredients are simply combined with mayo and salt and pepper. I like using an olive oil or avocado oil-based mayo. They have excellent flavor and texture but slash the calories by almost 40% over using a regular mayonnaise. A generous 1 cup portion of this chicken salad is an awesome source of lean protein (32 grams!) for only 250 calories. It tastes and looks indulgent while offering a great way to get a protein boost in your meal.

This salad can be eaten alone, scooped onto a green salad or spread on a lightly toasted piece of sourdough. For special occasions, nestle small scoops into into mini croissants. These little sandwiches are utterly scrumptious and perfect for a baby shower, elegant luncheon or afternoon tea!

I hope you give this one a try – easy, tasty, nutrient dense, with only 4 ingredients. What else could you want?

Mango Chicken Salad Recipe

Mango Chicken Salad

Simple, summery chicken salad has a mere 4 ingredients. Looks as great as it tastes!
Servings 12


  • 2 chicken breasts, cooked and shredded or diced see notes about poaching in article
  • 1 ripe mango, diced
  • 3-4 green onions, white and light green parts chopped to equal 1/4 cup
  • 1/2 cup mayonnaise, preferably olive oil or avocado oil mayo
  • salt and pepper to taste


  • In a large bowl, combine all ingredients. Stir lightly to coat the ingredients with mayonnaise.
  • Store in an airtight container and refrigerate for 1 hour or more before serving. Refrigerate leftovers.