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Chili Mango Peanut Chicken Salad Recipe

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3.8 from 15 reviews

This vibrant Chili Mango Peanut Chicken Salad combines fresh tropical fruits with a creamy, spicy peanut dressing, shredded rotisserie chicken, and a medley of crisp greens for a quick, flavorful, and nutritious meal. Perfect for a light lunch or dinner, it balances sweet, savory, and spicy elements with a delightful crunch.

Ingredients

Dressing

  • 1 cup fresh or frozen mango chunks
  • 1/2 cup creamy peanut butter
  • 1/4 cup toasted sesame oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons sambal oelek (optional)
  • 2 tablespoons tamari or soy sauce
  • 1–2 cloves garlic
  • Salt, to taste

Salad

  • 4 cups shredded cabbage or kale
  • 2 cups cooked shredded rotisserie chicken
  • 1 cup sliced Persian cucumbers
  • 1 cup mixed green onions, basil, and cilantro
  • 2 cups fresh blueberries (optional)
  • 1 cup fresh mango chunks or slices (from about 1 fresh mango)
  • 2 avocados, sliced
  • 1/2 cup salted roasted peanuts, chopped

Instructions

  1. Prepare the Dressing: In a blender, combine fresh or frozen mango chunks, creamy peanut butter, toasted sesame oil, extra virgin olive oil, apple cider vinegar, honey, sambal oelek if using, tamari or soy sauce, garlic cloves, and a pinch of salt. Blend the mixture until smooth and creamy, adding water as needed to achieve a pourable consistency. Taste and adjust salt if necessary.
  2. Assemble the Salad Base: In a large salad bowl, mix together the shredded cabbage or kale, shredded rotisserie chicken, sliced Persian cucumbers, and the fresh herbs including green onions, basil, and cilantro. If using, add the fresh blueberries for a pop of sweetness and color.
  3. Toss with Half the Dressing: Pour half of the prepared peanut mango dressing over the salad base. Gently toss everything together ensuring the greens and chicken are evenly coated with the dressing, infusing the salad with bold flavor.
  4. Add Fruit and Garnish: Carefully layer the fresh mango chunks or slices, sliced avocado, and chopped salted roasted peanuts on top of the tossed salad. Pour the remaining dressing over these garnishes to enhance the flavor contrast and creaminess.
  5. Serve and Enjoy: Serve immediately to enjoy the fresh, vibrant flavors and textures of this Chili Mango Peanut Chicken Salad. It makes a satisfying and colorful meal perfect for any occasion.

Notes

  • For a spicier kick, increase the amount of sambal oelek or add a pinch of chili flakes.
  • Use gluten-free tamari to keep the salad gluten-free.
  • Substitute rotisserie chicken with grilled chicken breast for a homemade touch.
  • If mango is not in season, frozen mango chunks work well and blend smoothly for the dressing.
  • To prevent avocado browning, toss slices with a little lime or lemon juice before adding to the salad.

Find it online: https://lauracooks.com/chili-mango-peanut-chicken-salad-recipe/