Mango Chicken Salad with a Pressure Cooker Twist
A fresh and flavorful Mango Chicken Salad featuring tender pressure cooked chicken, juicy mango, a zesty lime-jalapeno dressing, and creamy avocado oil mayo with Greek yogurt. Perfect for a quick lunch or light dinner with a delightful balance of heat, sweetness, and creaminess.
Ingredients
Main ingredients
- 3 cups shredded rotisserie chicken
- 1.5 jalapeno finely diced
- 1 cup chopped mango
- 0.5 cup red onion finely diced
- 0.25 cup cilantro finely chopped
- 0.5 cup mayo made with avocado oil
- 0.25 cup plain greek yogurt
- 2 tsp apple cider vinegar
- 1 lime juice juice of 1 lime
- 0.25 tsp lime zest
- 0.5 tsp cumin powder
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp honey
- 0.5 tsp sea salt
Instructions
Instructions
- In a large bowl, toss together your shredded rotisserie chicken, diced jalapeno, chopped mango, red onion, and cilantro. This mix is the base for all the flavor fun.
- In a separate small bowl, stir up your dressing. Combine avocado oil mayo, greek yogurt, apple cider vinegar, lime juice, and lime zest until you get a smooth sauce.
- Pour the dressing over your chicken mixture and stir until everything’s well coated. You want every bite to be full of taste.
- Taste your salad now. You might wanna tweak it by adding more lime juice if you want more zing or more jalapeno if you like that extra heat.
- Chill the salad in the fridge for at least 30 minutes. This wait lets all those flavors mingle and marry up, making the taste so much better.
- Before serving, give it a quick stir, check the seasoning once more, and adjust if you need it. A little more salt or lime goes a long way.
- Serve it up chilled with your fave greens or just on its own. This salad works great on a sunny afternoon or as a light dinner treat.
Notes
Use pre-shredded rotisserie chicken to save prep time. Make the salad ahead and chill for flavors to meld. Store leftovers in the fridge up to 3 days and reheat chicken separately if desired.