Mango Chicken Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Mustard Vinaigrette:

2/3 cup lime juice

1/3 cup Japanese rice vinegar

1/4 cup whole grain mustard

3 tablespoons honey

1 tablespoon soy sauce

2 cups olive oil

1 teaspoon kosher salt

Fresh cracked pepper


1/2 cup minced green pepper

1/2 cup minced red pepper

1/4 cup minced red onion

Juice of 3 lemons

1/3 cup extra-virgin olive oil

2 cups cooked Moroccan couscous

Kosher salt


1 rotisserie chicken, warm

2 heads baby lettuce, such as baby Lola Rosa

1 head frisee

2 cups mizuna

1 head Bibb lettuce

1/2 mango, thinly sliced

1 watermelon radish, thinly sliced

2 baby carrots, thinly sliced

Kosher salt and fresh cracked pepper


  1. For the mustard vinaigrette: Combine the lime juice, rice vinegar, mustard, honey and soy sauce in a blender. Turn the blender on medium and slowly add all the olive oil. Add the salt and 10 grinds of pepper and adjust the seasoning as necessary. (This makes more dressing than you'll need.)
  2. For the couscous: Combine the green and red peppers, onions, lemon juice, olive oil and couscous in a large bowl and season with salt. Cover and refrigerate until ready to use.
  3. For the salad: Pull the chicken meat from the legs and shred. Slice the breast. Keep warm.
  4. Combine the lettuces, mango, radishes, carrots and 1 cup of the finished couscous in a large bowl (save the remaining for another use). Dress with some of the vinaigrette. Season with salt and pepper. Toss in the chicken and divide into bowls. 
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