Mango & Chicken Salad

Mango & Chicken Salad

3 Reviews 1 Pic
Recipe by  The Canola Info Virtual Kitchen

“This is a great spring or summer salad for a light lunch. Canola oil's quality nutrition makes it an excellent choice for healthy salads.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Place chicken breasts in a large skillet. Pour enough water to almost cover, add bay leaf. Cover; simmer over medium-low heat until cooked, about 30 minutes. Drain. Cool 30 minutes. Wrap and refrigerate 30 minutes or until cold.
  2. Steam asparagus until tender-crisp, about 3 minutes. Cool in a colander under cold running water. Drain well. Cut asparagus on the diagonal at 1 1/2 inch intervals. Slice chicken into 1/4 inch thick slices. On a lettuce-lined serving plate, arrange chicken slices, asparagus and mango slices.
  3. To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
  4. Drizzle dressing over salad and sprinkle with chopped pecans.

Share It

Reviews (3)

Rate This Recipe


Delicious!! I used champagne vinegar instead of the sherry vinegar, sesame instead of the canola and spinach instead of the bibb lettuce,added some finely chopped red pepper and I doubled the dressing recipe. I also mixed all of the ingredients together. Great salad for summer - will definitely make again!






The chicken in this recipe was so tender, I loved it! Plus I love the flavour of mango and chicken together-take it from me and try this recipe for your next luncheon dinner party!

More Reviews

Similar Recipes


Amount Per Serving (4 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 309 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:


next recipe: