Grilled Chicken Salad with Mango
This grilled chicken salad with mixed greens and mango is a filling and satisfying main meal salad good for any night of the week.
Summer Grilled Chicken Salad
This delicious grilled chicken salad is so delicious, so delightful and so filling that it can be your whole meal. I love tossing the warm grilled chicken into this mixture of three greens with goat cheese, sliced almonds, mango, cucumber, tomato and red onion, but you can also use leftover grilled chicken to make this dinner salad.
The Easiest Chicken Marinade
This is quite possibly the easiest chicken marinade there is. It’s just made of red wine vinegar, olive oil, salt, pepper and some dried thyme, but it does the trick in flavoring the chicken and helping to keep it moist and tender. Marinate it for an hour if you can, or even overnight if you’re a planner.
Grilled Chicken Salad Dressing
The dressing for this salad is tangy and delicious and one that you might want to just keep on hand for other salads too. It’s a riff on French dressing with tomato paste, apple cider vinegar, a little brown sugar, some parsley and vegetable oil. You may not need it all on your salad, so transfer any remaining vinaigrette to a jar and keep it in the fridge for a rainy day.
Vegetables for Grilled Chicken Salad
You can throw any vegetables you like into the salad, but I do love starting with a mix of romaine lettuce, baby spinach and kale. Tomato gives it lovely color and the cucumber adds its crunch. Soak the sliced red onions in some cold water for 20 minutes or so and you’ll reduce the harsh onion flavor, making them more palatable. Toast the sliced almonds in a dry skillet for a few minutes until brown and crumble in some goat cheese. You can toss the goat cheese in with everything for a creamier salad, or dot it on the salad at the last minute.
Grilling Chicken Breasts
Grill your chicken breasts outside on the grill or on your indoor countertop grill. They should take between 5 and 8 minutes per side, but that timing really depends on what grill you’re using, how hot it is and how thick your chicken breasts are. You’re looking for 165˚F on an instant read thermometer inserted into the center of the chicken.
Two Ways to Serve Grilled Chicken Salad
Then, it’s time to serve. You can arrange all the ingredients in rows for a pretty composed salad look, letting everyone toss their own salad as they see fit, or just dress and toss the salad at one time. Either way, it’s delicious and it’s dinner!
Grilled Chicken Salad with Mixed Greens & Mango
- Prep Time: 20 m
- Cook Time: 16 m
- Total Time: 36 m
- Servings: 4 to 6 people
Ingredients
- 1 to 1½ pounds boneless skinless chicken breast
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried thyme
- ½ teaspoon salt
- Freshly ground black pepper
- 4 cups Romaine lettuce
- 2 cups kale
- 2 cups baby spinach
- 1 cup grape tomatoes halved
- ½ English cucumber sliced
- ¼ red onion sliced thin
- 1 ripe mango diced
- ⅓ cup toasted sliced almonds
- 2 ounces goat cheese
Tangy Dressing:
- ¼ cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons chopped fresh parsley
- ½ teaspoon salt
- ½ cup vegetable oil
Instructions
- Marinate the chicken by combining the olive oil, red wine vinegar, dried thyme, and salt in a zip lock bag or non-reactive bowl. Add the chicken breast and coat both sides with the mixture. Refrigerate for 1 hour or as long as overnight.
- Make the dressing in a bowl or in a mini chopper. Combine the apple cider vinegar, tomato paste, brown sugar, chopped parsley and salt. Then drizzle in the oil while whisking until the dressing has emulsified and thickened. Chill until ready to serve.
- Preheat your indoor or outdoor grill to high heat and grill the chicken breasts for about 5 to 8 minutes on each side until they reach the internal temperature of 165°F with an instant read thermometer. Exact timing will depend on the thickness of the chicken breasts. Transfer the chicken to a cutting board and allow it to cool slightly.
- Remove the stems from the kale. Chop the romaine and kale leaves into bite sized pieces and place them in a large salad bowl with the baby spinach. Top the greens with the grape tomatoes, cucumbers, red onions, mangoes, and sliced almonds. Chop the warm chicken into cubes and add it to the salad. Drizzle some dressing on top and toss the salad to coat all of the ingredients lightly with dressing. Season to taste with salt and freshly ground black pepper.
- Transfer the salad to serving plates and top each plate with some goat cheese. Serve immediately.
- If making the salad ahead of time, let the chicken cool completely before adding it to the salad. Add the dressing and goat cheese right before serving.
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