Mango Green Tea Chicken Salad (View Print Version)

Grilled chicken with mango, green tea marinade, fresh greens, and sesame seeds for a refreshing crunch.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 large mango, peeled and diced
03 - ½ cup strongly brewed green tea, cooled
04 - 1 tablespoon honey
05 - 2 tablespoons soy sauce or tamari for gluten-free
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - Salt and freshly ground black pepper to taste

→ Salad

11 - 4 cups mixed salad greens such as baby spinach, arugula, or romaine
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - ½ small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1 tablespoon fresh cilantro, chopped

→ Dressing

17 - 2 tablespoons olive oil
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon lime juice
20 - 1 teaspoon honey
21 - 1 teaspoon soy sauce or tamari for gluten-free
22 - Salt and pepper to taste

→ Garnish

23 - 2 tablespoons toasted sesame seeds
24 - Extra diced mango optional for garnish

# Method:

01 - Blend half of the diced mango with brewed green tea, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper until smooth.
02 - Place chicken breasts in a shallow dish or resealable bag and pour marinade over them, ensuring complete coating. Refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and pat dry. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest 5 minutes before slicing thinly.
04 - While chicken cooks, arrange mixed salad greens, cucumber slices, julienned carrot, red onion, avocado slices, and remaining diced mango on a large platter or individual serving plates.
05 - Whisk together olive oil, rice vinegar, lime juice, honey, soy sauce, salt, and pepper in a small bowl until well combined.
06 - Drizzle dressing over the salad greens and vegetables. Top with sliced grilled chicken and sprinkle with toasted sesame seeds and chopped cilantro.
07 - Serve immediately while chicken is warm, garnished with additional mango if desired.

# Expert Advice:

01 -
  • The marinade tastes like a secret blend, fruity and savory at once, and people will ask what you did to make the chicken taste this good.
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want to feel fancy without the fuss.
  • The combination of warm grilled chicken against crisp, cool salad feels like eating something that genuinely nourishes you.
02 -
  • Pat your chicken completely dry before grilling or you'll steam it instead of searing it, and that changes everything about the final texture.
  • Don't skip the resting period after grilling—those five minutes allow the juices to redistribute and keep your sliced chicken from being dry.
03 -
  • If your mango isn't perfectly ripe, add an extra teaspoon of honey to the marinade so the sweetness comes through.
  • Keep your grill grates really clean and lightly oil them before cooking so the chicken releases beautifully without sticking.
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