Sweet Chili Chicken and Mango Salad Recipe – A Flavor-Packed Tropical Lunch You’ll Love

There’s something magical about the way fresh mango and spicy-sweet chicken come together. The first time I made this sweet chili chicken and mango salad, it was on a humid afternoon when I wanted something light, juicy, and just the right amount of spicy. I threw a few things together from the fridge—ripe mango, grilled chicken, some herbs—and it turned out to be one of the most refreshing meals I’ve ever had.

This dish is like summer in a bowl. It’s bright, colorful, and ridiculously flavorful. With crisp greens, juicy chunks of mango, tender grilled chicken, and a zesty sweet chili dressing, this salad hits every note. It’s healthy, quick to make, and absolutely stunning to serve. Whether you’re planning a casual lunch, packing something exciting for work, or hosting guests, this recipe is one that never fails to impress.

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Recipe Overview

Difficulty Level: Easy
Serving Size: 2–4 servings
Total Calories: ~400–450 per serving (depends on sauce quantity and toppings)
Cuisine: Tropical fusion / Asian-inspired
Prep Time: 15 minutes
Cooking Time: 10–15 minutes
Total Time: 30 minutes

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Why You’ll Love This Sweet Chili Chicken and Mango Salad Recipe

It’s not just a salad—it’s a full sensory experience. Here’s why this dish deserves a permanent spot in your meal rotation:

• Bursting with Flavor: Juicy mango, spicy-sweet chicken, creamy avocado—every bite is a flavor bomb.
• Healthy and Filling: With lean protein, healthy fats, and fresh produce, it’s as nourishing as it is tasty.
• Quick to Make: Ready in 30 minutes, perfect for lunch or weeknight dinners.
• Gorgeous Presentation: Vibrant colors make it a total showstopper on any table.
• Flexible and Customizable: Easily adapted to suit different diets—gluten-free, dairy-free, even vegan-friendly with simple swaps.
• Meal-Prep Friendly: Prep the components ahead and assemble when ready to eat.

Once you’ve made this sweet chili chicken and mango salad, you’ll want to keep coming back to it again and again.

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Ingredients List

Here’s everything you’ll need to whip up this bright, fresh salad:

• 2 boneless, skinless chicken breasts
• 1 cup fresh mango, diced (ripe but firm)
• 4 cups mixed greens (romaine, arugula, spinach, or your favorite blend)
• ½ cup red bell pepper, thinly sliced
• ¼ cup red onion, thinly sliced
• 1 avocado, diced
• ½ cup fresh cilantro, chopped
• 1 tablespoon olive oil
• ⅓ cup sweet chili sauce
• Juice of 1 lime
• Salt and black pepper, to taste

Optional Add-Ins:

• Chopped cucumber
• Crushed peanuts or cashews
• Sliced radishes
• Toasted sesame seeds

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How to Make It – Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, whisk together the sweet chili sauce, lime juice, olive oil, salt, and pepper. Add the chicken breasts, turning to coat. Let them marinate for at least 15 minutes while you prep the rest of your ingredients.

Step 2: Grill the Chicken

Preheat your grill or grill pan to medium heat. Cook the marinated chicken for 7–8 minutes on each side or until cooked through. Remove and let rest for 5 minutes before slicing.

Step 3: Prep the Salad Base

While the chicken is cooking, add your mixed greens, mango, red bell pepper, red onion, and diced avocado to a large salad bowl. Toss gently.

Step 4: Slice and Layer

Slice the rested chicken into strips and place it on top of the salad.

Step 5: Finish with Cilantro and Sauce

Sprinkle with chopped cilantro and drizzle additional sweet chili sauce over the top, if desired.

Step 6: Serve and Enjoy

Serve immediately while the chicken is warm and the greens are crisp.

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How to Serve Your Salad Like a Pro

A dish this beautiful deserves to be served with style. Here’s how to elevate it:

• Use a Wide Bowl or Platter: Showcase all the vibrant ingredients instead of hiding them in a deep bowl.
• Serve Family Style: Let everyone build their own salad bowl at the table with extra toppings on the side.
• Add a Crunchy Element: A sprinkle of toasted cashews or crispy shallots takes it up a notch.
• Chill for a Bit: If serving on a hot day, chill the bowl for 10 minutes before assembling.
• Pair with a Drink: Try a citrus-infused sparkling water or a crisp white wine like Sauvignon Blanc.

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Tips for the Best Sweet Chili Chicken and Mango Salad

• Choose Ripe, Firm Mango: Too soft, and it turns mushy; too green, and it’s not sweet enough.
• Slice Veggies Thin: Thin slices allow the flavors to blend better and create a more delicate bite.
• Let the Chicken Rest: Don’t skip this—it keeps the juices inside for a tender, flavorful protein.
• Don’t Overdress: The ingredients shine on their own. Just a light drizzle of sauce is all you need.
• Prep Ahead: You can grill the chicken and chop the veggies up to a day ahead and store them separately.

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Flavorful Recipe Variations

Want to switch things up? Here are some tried-and-true variations of this sweet chili chicken and mango salad:

1. Shrimp Instead of Chicken

Swap chicken for grilled shrimp marinated in the same sweet chili mixture for a lighter, seafood-forward version.

2. Vegan Friendly

Replace chicken with grilled tofu or chickpeas tossed in sweet chili sauce. You still get protein and plenty of flavor.

3. Tropical Twist

Add diced pineapple or papaya to boost the fruitiness and tropical vibes.

4. Nutty Crunch

Toss in toasted almonds, peanuts, or cashews for extra crunch and depth.

5. Whole Grain Power Bowl

Serve it over cooked quinoa or brown rice for a heartier grain bowl version.

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How to Store and Meal Prep

This salad is best enjoyed fresh, but here’s how to store it right if you’ve got leftovers:

• Store Components Separately: Keep the chicken, veggies, and greens in separate containers to avoid sogginess.
• Refrigerator Shelf Life: The cooked chicken lasts 3–4 days. Chopped mango and veggies will stay fresh for 1–2 days.
• Not Freezer-Friendly: Fresh mango and greens don’t hold up well to freezing.
• Make Ahead Tip: Grill the chicken and prep all produce the night before. Assemble fresh when ready to eat.

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Kitchen Tools You’ll Need

• Grill or Grill Pan – For juicy, charred chicken
• Sharp Knife – Essential for dicing mango and avocado cleanly
• Cutting Board – Preferably non-slip, with space to work comfortably
• Mixing Bowls – For tossing greens and marinating chicken
• Tongs or Spatula – For easy grilling and flipping

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Frequently Asked Questions

Can I use store-bought rotisserie chicken?
Yes! Toss shredded rotisserie chicken with sweet chili sauce and lime juice for a shortcut version.

What if I don’t like cilantro?
Substitute with fresh parsley, mint, or basil—each adds a unique twist.

Can I make this salad spicy?
Absolutely. Add sliced red chili or a drizzle of Sriracha for extra heat.

Is this salad gluten-free?
Yes, just double-check that your sweet chili sauce is gluten-free (some brands add soy sauce or thickening agents).

What’s a good vegan protein substitute?
Grilled tofu, roasted chickpeas, or even tempeh all work well in place of chicken.

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Final Thoughts – A Salad That Checks All the Boxes

If you’re after a lunch that’s bold, satisfying, and packed with tropical flair, this sweet chili chicken and mango salad is it. It’s the kind of meal that feels indulgent but is secretly nourishing—filled with colorful veggies, lean protein, and a zesty dressing that ties it all together.

Perfect for summer days, quick weeknight meals, or serving up to friends with a chilled drink in hand, this recipe is bound to become a regular in your kitchen. Try it once and you’ll see why it’s one of my most-loved go-to salads.