MAIN DISH RECIPES

Crispy Chicken Mango Salad

Updated

A main-dish salad of butter lettuce, ripe mango, cucumber, celery, goat cheese and almonds topped with sliced crispy chicken and a creamy honey-mustard poppy seed dressing.

Prep
20 min
Cook
12 min
Total
32 min
Yield
2 main-dish servings
Illustration of Crispy Chicken Mango Salad
AI-generated illustration, not a photo of this recipe.

This salad makes a full meal out of crisp chicken and bright, fresh produce. Soft butter lettuce, sweet mango, cool cucumber and crunchy celery get a creamy contrast from crumbled goat cheese and a toasty one from almonds. The dressing is a quick whisk of Greek yogurt, Dijon mustard, honey and poppy seeds that is tangy, a little sweet and light enough not to weigh the greens down. It is a classic from the KitchenSimplicity archive.

It is an easy way to turn leftover breaded chicken into lunch, and a good warm-weather dinner when you do not want to spend long at the stove. If you have no leftovers, the simple pan-fried chicken below cooks in about 10 minutes.

Tips

  • The dressing keeps covered in the refrigerator for up to 4 days; stir it before using.
  • Prep the vegetables and mango up to a day ahead and store them separately, but slice the chicken and dress the salad just before eating so everything stays crisp.
  • Reheat leftover breaded chicken in a 400°F oven or air fryer for 5 to 8 minutes to bring back its crunch.
  • Feta works in place of goat cheese, and yellow mustard can stand in for Dijon for a milder dressing.

Crispy Chicken Mango Salad

Prep
20 min
Cook
12 min
Total
32 min
Yield
2 main-dish servings

Ingredients

  • For the honey-mustard poppy seed dressing:
  • 1/4 cup (60 g) plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • For the crispy chicken (skip if using leftovers):
  • 2 small boneless, skinless chicken breasts (about 12 ounces / 340 g total)
  • Salt and black pepper
  • 1/4 cup (30 g) all-purpose flour
  • 1 large egg, beaten
  • 3/4 cup (40 g) panko breadcrumbs
  • 3 tablespoons vegetable oil
  • For the salad:
  • 1 head butter lettuce, torn into bite-size pieces
  • 2 celery stalks, chopped
  • 1/2 English cucumber, quartered lengthwise and chopped
  • 1 ripe mango, peeled, pitted and sliced
  • 1 1/2 ounces (45 g) goat cheese, crumbled
  • 2 cooked crispy chicken breasts, sliced (leftover, store-bought or from above)
  • 1/4 cup (25 g) sliced or slivered almonds

Steps

  1. Make the dressing: whisk the Greek yogurt, Dijon mustard, honey, vinegar, poppy seeds, garlic powder, salt and pepper in a small bowl until smooth. Cover and refrigerate until serving.
  2. If cooking the chicken: place the breasts between sheets of plastic wrap and pound them to an even 1/2-inch thickness. Season with salt and pepper.
  3. Set out three shallow dishes with the flour, the beaten egg and the panko. Coat each breast in flour, dip it in egg, then press it into the panko on both sides.
  4. Heat the oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden and crisp and the thickest part reaches 165°F. Drain on a paper towel-lined plate, rest for 5 minutes, then slice.
  5. For a toastier crunch, toast the almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Let them cool.
  6. Divide the lettuce between two large bowls or plates. Top with the celery, cucumber and mango, then scatter the goat cheese over the top.
  7. Arrange the sliced chicken on the salads and sprinkle with almonds. Drizzle with the dressing just before serving and toss at the table.

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