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Mango Salad with Chicken + Peanut Vinaigrette

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Low Carb/Paleo
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Why we love it:

This salad is a tropical vacation in a bowl! Mangoes can be challenging to choose, look for heavy for their size pieces that are firm - but also have a little give if you gently press your finger in. A little bit of juice leaking out at the stem end with a fruity smell is also a good sign. If your mango is under ripe you can put it in a brown paper bag for a day or two and it may soften and sweeten up.


  • 34 pound Chicken Breast
  • 1 teaspoon Kosher Salt (divided)
  • 3 Tablespoons Vegetable Oil (divided)
  • 1 head Butter Lettuce
  • 12 head Red Cabbage
  • 12 bunch Green Onion (divided)
  • 13 cup Peanut Butter (creamy)
  • 2 Limes (zest and juice)
  • 112 Tablespoons Maple Syrup
  • 2 teaspoons Chili Garlic Sauce (sambal oelek or sriracha)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon White Sesame Seeds (black are nice too)
  • 2 Carrots
  • 1 Mango

Cooking Instructions

  • 1. CHICKEN

    Slice the chicken into thin slices and toss with a teaspoon of salt and 1 Tablespoon of oil. Heat a large heavy skillet over medium-high heat and add the chicken in 1 layer; you might do 2 batches. Cook for about 3 - 4 minutes until the pieces are lightly browned, then flip and cook through. Remove to a plate and repeat with a second batch if needed.

  • 2. LETTUCE

    Meanwhile, wash and dry butter lettuce and then tear or chop into bite-sized pieces. Cut the cabbage into wedges and remove the core, then thinly slice. Combine together.

    Slice the green onion and toss ½ with the lettuce and cabbage, reserve some for garnish.


    To make the dressing use a small mason jar or glass bowl. Add the peanut butter, lime zest and juice, maple syrup, chili garlic sauce, soy sauce, and 1 Tablespoon of water. Put it in the microwave for about 10 - 15 seconds. Then put the lid on and shake, or use a whisk to combine. Add about 1 Tablespoon of oil at a time until you like the consistency. Add sesame seeds. Taste the dressing and if needed, add a bit of salt. Set aside.


    Slice the mango by cutting off the peel, then slicing 4 large pieces off of the center pit. Dice into cubes or thin slices. Toss with lettuce.

    Wash carrots and using a peeler, peel into long ribbons.

  • 5. SERVING

    Toss lettuce with a little dressing, then divide among bowls. Top with carrots, mango and chicken. Garnish with green onion and more sesame seeds if you like the look. Serve with more dressing on the side.

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    boneless thighs are nice, or use leftover shredded chicken or roast chicken shredded up
    this salad would be great with seared halibut, salmon or shrimp
    if allergic, you can use tahini or sunflower butter. You could also use miso instead
    omit and use only lettuce or use green cabbage, kale, or arugula to taste
  • BEANS:
    garbanzo beans would taste good for a different or additional protein, or a scoop of cooked rice or quinoa
    omit and sub basil, parsley, or cilantro
  • MANGO:
    it can be hard to find a perfect mango. You can buy it already chopped up, or make this dish with mandarin oranges, grapefruit, or slices of apples or pears
    this dish is a rainbow and the chicken is very plain which both speak to kids. Try adding edamame or broccoli. Serve everything separate and encourage dipping into the peanut sauce

Prep Ahead & Use It Up

Make the peanut dressing

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