Why You’ll Love This Mango Chicken Salad Bowl

• A Symphony of Textures. Every single bite is an adventure. You get the tender chew of the chicken, the juicy pop of the mango, the creamy softness of the avocado, and the satisfying crunch of the greens and red onion. It’s honestly so much fun to eat.
• It’s Incredibly Versatile. This bowl is a fantastic base recipe. Don’t have quinoa? Use couscous or farro. Not a cilantro fan? Swap in fresh mint or basil. You can truly make it your own with whatever you have on hand, which makes it a weeknight lifesaver.
• The Dressing is a Game-Changer. It’s a simple mix of lime juice, olive oil, and a touch of honey, but it brings this incredible brightness that lifts every single ingredient. It’s tangy, a little sweet, and really lets the fresh flavors shine without overpowering them.
• Meal Prep Heaven. You can cook the chicken and quinoa ahead of time, chop your veggies, and store the dressing separately. When hunger strikes, just assemble your bowl in minutes. It’s the ultimate make-ahead lunch that actually stays exciting all week.

Ingredients & Tools

• 2 boneless, skinless chicken breasts (or about 300g)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• 100 g quinoa, rinsed well
• 1 large ripe but firm mango, peeled and cubed
• 1 ripe avocado, sliced
• ½ small red onion, thinly sliced
• 80 g mixed salad greens (like romaine, spinach, or arugula)
• A handful of fresh cilantro, roughly chopped
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• 1 tsp honey or maple syrup
• 50 g toasted almonds or pepitas, for crunch

Tools: A good sharp knife, a large skillet or grill pan, a small bowl for the dressing, a saucepan for the quinoa.

The quality of your mango and avocado really makes a difference here—you want them perfectly ripe. And don’t skip toasting the nuts; that extra step adds a deep, nutty flavor that takes the whole bowl to another level.

Serves: 2 | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Before You Start: Tips & Ingredient Notes

• Choosing Your Mango. You want a mango that gives slightly to gentle pressure but isn’t mushy. Ataulfo (or Champagne) mangoes are less fibrous and easier to cube than the larger Tommy Atkins variety, but any ripe mango will work beautifully.
• Rinse That Quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is the secret to fluffy, delicious quinoa.
• Chicken Thickness Matters. If your chicken breasts are very thick, consider slicing them in half horizontally to create two thinner cutlets. This helps them cook more evenly and quickly, preventing the outside from drying out before the inside is done.
• Soak Your Red Onion. If you’re sensitive to the sharp bite of raw onion, soak the sliced red onion in a bowl of cold water for about 10 minutes before assembling the bowls. This mellows the flavor significantly while keeping that lovely crunch and color.

How to Make Mango Chicken Salad Bowl

Serving Suggestions

Complementary Dishes

• Grilled Corn on the Cob — The smoky, sweet char of grilled corn is a fantastic side that echoes the summer vibes of the mango. A little chili powder and lime juice on top would tie it all together beautifully.
• Simple Black Bean Soup — For a more substantial meal, a light, brothy black bean soup served on the side adds warmth and protein, creating a really satisfying lunch or dinner combo.

Drinks

• Iced Hibiscus Tea — The tart, cranberry-like flavor of hibiscus tea is incredibly refreshing and complements the sweet and tangy notes of the salad without competing with them.
• A Crisp Sauvignon Blanc — If you’re enjoying this for a light dinner, a glass of Sauvignon Blanc with its citrusy and tropical fruit notes is an absolutely perfect pairing.

Something Sweet

• Lemon Sorbet — A small scoop of clean, sharp lemon sorbet is the ideal palate cleanser after this fresh meal. It feels light and continues the citrus theme in the most delightful way.
• Coconut Macaroons — The chewy, sweet coconut flavor is a lovely tropical partner to the mango and provides a little textural contrast to the meal you just enjoyed.

Top Mistakes to Avoid

• Mistake: Overcooking the Chicken. This is the quickest way to end up with dry, tough chicken. Using a meat thermometer takes the guesswork out. Pull it at 74°C and let it rest—I promise it makes all the difference.
• Mistake: Dressing the Bowl Too Early. If you add the dressing and then let the bowl sit, the greens will wilt, and the avocado will brown. Always dress it right before you’re ready to eat to keep everything crisp and bright.
• Mistake: Using a Soft, Overripe Mango. A mango that’s too soft will turn to mush when you try to cube it and will make the salad watery. You need a mango that’s ripe but still firm enough to hold its shape.
• Mistake: Skipping the Toasted Nuts. I know it’s an extra step, but raw nuts just don’t have the same depth of flavor. Toasting them in a dry pan for a few minutes until fragrant wakes up their oils and adds a crucial layer of nutty complexity.

Expert Tips

• Tip: Massage Your Kale. If you’re using kale as part of your greens, tear it from the stems, chop it, and add a tiny pinch of salt and a teaspoon of the dressing. Then, literally massage it with your hands for a minute. You’ll feel it soften and turn a brighter green. This breaks down the tough fibers, making it much more tender and pleasant to eat.
• Tip: Make a Double Batch of Dressing. This lime vinaigrette is so good you’ll want to put it on everything. Whip up a bigger batch and store it in a jar in the fridge for up to a week. It’s perfect for other salads, grain bowls, or even as a marinade for fish.
• Tip: Use Leftover Rotisserie Chicken. For a super speedy version on a busy night, skip cooking the chicken entirely. Shredded rotisserie chicken works wonderfully here—just warm it slightly before adding it to the bowl.
• Tip: Add a Spicy Kick. If you like a bit of heat, add a finely chopped fresh red chili or a pinch of red pepper flakes to the dressing. The spicy element plays off the sweetness of the mango in the most addictive way.

FAQs

Can I make this Mango Chicken Salad Bowl ahead of time?
Absolutely, it’s a fantastic meal prep option! The key is to store the components separately. Cook and slice the chicken, cook the quinoa, and make the dressing. Store each in their own airtight containers in the fridge for up to 3 days. Chop the mango, onion, and cilantro, and store them together. Wait to slice the avocado until you’re ready to assemble. When it’s time to eat, just layer everything in a bowl—it’ll be as fresh as the day you made it.

What’s the best way to cube a mango?
It can be tricky with the large flat pit! Here’s my method: stand the mango on its end. Using a sharp knife, slice down vertically about a centimetre away from the centre line—you should feel the knife go around the pit. Repeat on the other side. You now have two “cheeks.” Score the flesh of each cheek in a grid pattern, being careful not to cut through the skin. Then, push the skin side up to invert the cheek, and slice the cubes off the skin. A little goes a long way in making this task easy.

I’m not a fan of cilantro. What can I use instead?
No problem at all—cilantro can be a divisive herb! Fresh mint or basil would be wonderful substitutes. Mint will add a cool, refreshing note, while basil will bring a sweet, aromatic flavor that pairs beautifully with the mango and chicken. You could also use flat-leaf parsley for a more neutral, fresh herbal taste.

Can I use a different grain instead of quinoa?
Of course! This bowl is very adaptable. Cooked farro or bulgur wheat would add a lovely chewy texture. For a lighter option, couscous (especially pearl couscous) works great. If you’re avoiding grains altogether, a base of cauliflower rice would be delicious and keep the dish low-carb.

How can I tell if an avocado is perfectly ripe?
Gently press the skin near the stem end. If it yields to firm, gentle pressure, it’s ready to eat. If it feels rock hard, it needs a few days. If it feels very soft and mushy, it’s overripe. Another great trick is to pop off the small stem nub at the top. If it comes off easily and you see green underneath, it’s perfect. If it’s brown underneath, it’s likely overripe.