Cashew Chicken Mango Salad Recipe


For the Salad

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 large ripe mango, diced
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup roasted and salted cashews
  • 4 cups mixed greens

For the Honey Lime Vinaigrette

  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


1. Cook the chicken

  • Heat the olive oil in a large skillet over medium-high heat.
  • Season the chicken generously with salt and pepper.
  • Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and the juices run clear.
  • Let the chicken cool slightly, then dice or shred it into bite-size pieces.

2. Make the vinaigrette

  • Whisk together the lime juice, honey, olive oil, salt, and pepper in a small bowl.

3. Assemble the salad

  • Combine the mixed greens, cooked chicken, mango, cucumber, red bell pepper, red onion, and cashews in a large salad bowl.
  • Drizzle the honey-lime vinaigrette over the salad and gently toss to combine.

4. Serve and enjoy

  • Divide the salad among plates and serve immediately.

Tips and Customization

Variations: Add other chopped vegetables like carrots or celery for extra crunch.

Grill the chicken: For a smoky flavor, grill the chicken breasts instead of pan-frying them.

Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.

Make ahead: The salad components and dressing can be prepared a day ahead and assembled just before serving. Store dressing separately.


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