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Overhead view of Mango Salad in a white bowl with romaine, spinach, grilled chicken, avocado, strawberries, feta, mango, and homemade dressing.
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Mango Salad

This Mango Salad recipe has the best Honey Dijon Balsamic Dressing recipe that doubles as a marinade for juicy, grilled chicken. It’s loaded with fresh mangos, strawberries, feta, lettuce and spinach, pecans, and more!
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 744kcal
Author: Stephanie

Ingredients

Salad

  • 1 ½ lbs. boneless skinless chicken breast
  • Salt/Pepper to taste
  • 6 cups chopped Romaine lettuce about 1 large heart or 2 small
  • 3 cups baby spinach
  • 2 large ripe mangos diced. See notes.
  • 2 cups strawberries sliced
  • ½ English cucumber sliced into half moons
  • 1 large ripe avocado sliced
  • ¾ cup crumbed Feta
  • ⅔ cup candied pecans or honey roasted peanuts

Honey Dijon Balsamic Dressing/Marinade

  • ¼ cup + 2 tbsp balsamic vinegar
  • 3 tablespoons fresh orange juice
  • 3 tablespoons honey
  • 1 ½ tablespoons Dijon mustard
  • 1 large garlic clove sliced (or 2 small)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil see notes
  • ¼ cup avocado oil
US Customary - Metric

Instructions

  • Add all of the dressing ingredients *except* the olive and avocado oil to a food processor and blend until combined. With the processor running, slowly drizzle in the olive and avocado oils until fully incorporated.
  • Transfer ½ cup to a resealable bag for the chicken. Transfer the remaining dressing to a serving container and refrigerate for 1 hour (or longer).
  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with plastic wrap and use a meat mallet to gently pound it to ½-inch thick. Pat dry and lightly season each side with salt and pepper. Transfer to the bag with the marinade and seal out the air.
  • Marinate in the refrigerator for 30 minutes to 2 hours; 1 hour is ideal. Let the chicken sit at room temperature for 15–20 minutes before cooking.
  • Preheat the grill to medium-high heat, about 450°F. Clean and lightly oil the grates. (See notes for stove-top instructions.)
  • Once the grill is fully preheated, remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Grill for 4–5 minutes on the first side, undisturbed, until grill marks develop. Flip and grill for 3–4 more minutes, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5-10 minutes, then cut into strips.
  • Arrange the lettuce and spinach in a large serving bowl. Top with sliced avocado and cucumbers. Add the strawberries, mangos, and grilled chicken. Top with feta and candied pecans (or peanuts), and drizzle with dressing. Serve with additional dressing on the side.

Notes

To sear the chicken on the stovetop: Heat 1 tablespoon avocado or olive oil in a large skillet over medium-high heat. Lightly pat excess marinade from the chicken and add it to the hot skillet. Sear for 4–5 minutes on the first side, undisturbed, until golden brown. Flip and cook for 3–4 more minutes, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
Pro Tips:
  • Mangos: Ataulfo (Honey/Champagne) variety is the sweetest kind, aim for that! Be sure to use ripe mangos for this recipe, hard/firm mangos aren't ripe yet. Look for slightly softened mangos, (but not too soft/mushy). Ripe mangos also smell sweet.
  • Using Frozen Mangos: I recommend using fresh mangos for this recipe as frozen mangos won't hold up as well and give off more liquid. If you decide to use frozen, let them thaw and pat them dry prior to using.
  • Olive Oil- I use "California Olive Ranch Extra Virgin Olive Oil for everyday" for this recipe. It's smooth and high-quality without an overpowering taste. 
  • A combination of olive and avocado oil works well because the avocado oil has a more mild flavor, which is nice for a salad dressing. It also has a higher smoke point, which is helpful since it’s being partially used as a marinade for the grilled chicken.
  • Dijon: The Dijon doesn't make the dressing taste mustardy. Instead, it adds depth and helps balance the sweet and tangy flavors.
  • 1 orange will give you enough for the orange juice needed for the dressing. Feel free to add a little orange zest as well!
  • Don’t marinade the chicken longer than 4 hours, or it will start to break down from the acidic ingredients in the dressing.
  • Chill your individual serving bowls/plates in the fridge while you prepare the salad for restaurant-quality results!
  • A mini food processor is ideal for making the dressing, as it creates a smooth, cohesive consistency that’s slightly creamy. If you don’t have one, you can use a covered container and shake well to combine. Grate the garlic if not using a food processor.
  • Sliced basil as well and balsamic glaze make beautiful finishing touches to this salad!
  • Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. 
Storage:
  • Store leftover salad in an airtight container for up to 1 day.
  • Leftover dressing can be refrigerated for up to 4 days.
  • Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. The dressing may also separate slightly during storage, just shake/mix prior to serving.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe, and it assumes that all of the excess dressing is used.

Nutrition

Calories: 744kcal | Carbohydrates: 34g | Protein: 44g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 938mg | Potassium: 1406mg | Fiber: 8g | Sugar: 22g | Vitamin A: 8562IU | Vitamin C: 64mg | Calcium: 237mg | Iron: 3mg