Grilled Mango-Chile Chicken Salad with Lime Vinaigrette
Mango Salad
Bright, low-sugar grilled mango-chile chicken salad with zesty lime vinaigrette.
This grilled mango-chile chicken salad is my go-to when I want something bright, satisfying, and low in added sugar. Ripe mango brings a natural fruity sweetness, balanced by a smoky chile rub on the chicken and a tangy lime vinaigrette that ties everything together.
It comes together quickly — grill the chicken, toss a simple vinaigrette, and assemble with crisp greens and creamy avocado. It’s perfect for a light dinner or a showstopping lunch that feels indulgent without loading on sugar.
Nutrition (per serving)
Directions
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1
Pat the chicken dry and rub with 1 tbsp olive oil, cumin, smoked paprika, chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
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2
Preheat a grill or grill pan over medium-high heat. Grill chicken 5-6 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
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3
While the chicken rests, whisk together 3 tbsp olive oil, 3 tbsp lime juice, Dijon, honey (if using), remaining 1/4 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
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4
In a large bowl, combine mixed greens, cucumber, red onion, cilantro, diced mango, and avocado slices.
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5
Toss the salad lightly with half the vinaigrette. Arrange sliced grilled chicken on top and drizzle remaining vinaigrette.
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6
Sprinkle crumbled feta over the salad (if using) and serve with lime wedges for extra brightness.
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7
Adjust seasoning with a pinch of salt or a squeeze of lime if needed, and enjoy immediately while the chicken is warm.
Ingredients
- Boneless skinless chicken breasts:1.25 lb
- Ripe mango, peeled and diced:1 pieces
- Mixed salad greens:5 oz
- Avocado, sliced:1 pieces
- English cucumber, sliced:1 cup
- Red onion, thinly sliced:1/4 cup
- Fresh cilantro, chopped:1/4 cup
- Feta cheese, crumbled (optional):2 oz
- Olive oil (for chicken):1 tbsp
- Olive oil (for vinaigrette):3 tbsp
- Fresh lime juice:3 tbsp
- Dijon mustard:1 tsp
- Honey (optional, keep low):1 tsp
- Ground cumin:1 tsp
- Smoked paprika:1 tsp
- Chili powder:3/4 tsp
- Salt:3/4 tsp
- Black pepper:1/2 tsp
- Lime wedges (to serve):2 pieces
Tips & Notes
- To keep sugar low, choose a just-ripe mango and skip the optional honey in the vinaigrette—lime brightens sweetness naturally.
- Grill the chicken until just cooked; resting helps it stay juicy and makes slicing easier.
- If you don’t have a grill, a hot cast-iron skillet gives great char in less time.
- Prep the vinaigrette and slice veggies ahead for a quick assembly when guests arrive.
