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Southwest Chicken and Mango Salad with Mango Vinaigrette

A delicious complete meal summer salad

Course dinner, lunch
Cuisine Southwest, Southwestern
Keyword chicken mango salad, mango vinaigrette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 1 large boneless skinless organic chicken breast cut into 1" cubes
  • Southwestern seasoning mix, to taste
  • 1  corn cob, kernels shaved off
  • 1 large ripe mango, peeled and cubed (or two small mangos)
  • 1/4 cup extra virgin olive oil plus a tablespoon for pan
  • juice of one lime
  • pinch of sea salt 
  • freshly ground pepper
  • 1/8  teaspoon cayenne pepper
  • 2 teaspoons honey
  • 4 cups baby greens lettuce
  • 1 ripe avocado, diced
  • 1/2 cup black beans, rinsed
  • 1 roma tomato, diced
  • 2  tablespoons roasted salted pepitas (pumpkin seeds)


  1. After dicing chicken into 1" cubes, sprinkle generously with your favorite southwestern spice mix, a little sea salt and pepper, set aside

  2. Use a knife to shave corn off cob, peel tomato, dice avocado and 1/2 the mango (reserving the other half for salad dressing)

  3. Place a grill pan on medium/high heat for two minutes

  4. Add a tablespoon olive oil to the pan . When oil is hot but not smoking, add diced seasoned chicken, stirring here and there for 4 minutes

  5. Add corn kernels to pan with chicken and cook for three more minutes, stirring frequently. Turn off heat (make sure chicken is cooked through)

  6. Place olive oil, lime juice, sea salt a few turns of black pepper, cayenne pepper and half of the diced mango into a blender and blend until smooth

  7. Place greens on platter, sprinkle with black beans, pepitas, fresh diced mango, tomato, avocado, and last, chicken and corn

  8. Drizzle with mango vinaigrette and toss

  9. Sprinkle with more salt and pepper if needed, eat!