Mango chicken salad

This Thai inspired salad will help brighten those dark fall evenings with fresh colour and flavour
Diced mango, chicken, lettuce, red peppers on white plate
4 servings / 25 min 

Prep 15 min / Cook 10 min 

  • 1 tsp (5 mL) canola oil
  • 1 lb (500 g) extra lean ground chicken or turkey
  • 1/4 cup (50 mL) chopped red onion
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) minced seeded hot pepper (such as Thai chili or jalapeno)
  • 2 ripe but firm mangoes
  • 1 red bell pepper, chopped
  • 2 tbsp (25 mL) each chopped fresh mint and basil
  • 2 tbsp (25 mL) lime juice
  • 2 tsp (10 mL) sodium reduced soy sauce or fish sauce
  • 3 cups (750 mL) chopped romaine lettuce
  1. In a nonstick skillet heat oil over medium high heat. Cook chicken, onion, garlic and hot pepper, breaking up with wooden spoon for about 8 minutes or until no longer pink; set aside.
  2. Peel mango and cut flesh from pit. Chop into bite size pieces and place in large bowl. Add red pepper, mint and basil.
  3. In a small bowl, whisk together lime juice and soy sauce. Pour over mango mixture; add cooked chicken and toss to coat.
  4. Divide lettuce onto plates and top with mango chicken salad.
Nutritional info per serving (1 of 4) 
  • Calories 270
  • Protein 25 g
  • Total fat 11 g
  • Saturated fat 3 g
    Cholesterol 110 mg
  • Carbohydrates 20 g
    Fibre 3 g
    Sugars 15 g
    Added sugars 0 g
  • Sodium 185 mg
  • Potassium 680 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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