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Mango Chicken Salad Recipe on Taste and Tell

Mango Chicken Salad

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x


Chopped chicken, sweet mango and lots of vegetables are combined with a coconut milk dressing in this light and healthy Mango Chicken Salad. Serve on tortillas as a wrap, on a sandwich, or just straight from the bowl!



  • 1 lb boneless, skinless chicken breasts
  • 1 1/4 cups unsweetened light coconut milk, divided
  • 5 tablespoons lime juice, divided
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon almond butter
  • 1 tablespoon honey
  • 2 cups chopped napa cabbage
  • 1 cup peeled and chopped jicama
  • 1 cup peeled and chopped mango
  • 1 cup chopped seedless cucumber
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 6 tablespoons slivered almonds, toasted


  1. Place the chicken in a large ziptop bag. In a small bowl, combine 1 cup of the coconut milk, 2 tablespoons of the lime juice, and 1 tablespoon of the soy sauce. Pour the marinade over the chicken, turn to coat, then refrigerate for 1 to 4 hours.
  2. Heat a grill pan over medium heat. Spray with nonstick cooking spray. Drain the chicken and cook on the grill until it is no longer pink, 12-15 minutes, turning once. Let cool slightly then chop.
  3. In a small jar with a tight fitting lid, combine the remaining 1/4 cup coconut milk, 3 tablespoons lime juice, 2 tablespoons soy sauce, almond butter and honey. Shake well to combine.
  4. In a large bowl, combine the cabbage, jicama, mango, cucumber, bell pepper, red onion, cilantro and chopped chicken. Add the dressing and toss to coat. Sprinkle with the almonds.