Description
This Sweet Chili Chicken Salad is a vibrant and healthy meal that perfectly balances sweet, savory, and tangy flavors. Juicy chicken breasts are marinated in sweet chili sauce and seared to perfection, then tossed with tropical mango, creamy avocado, and crisp lettuce. With a zesty lime dressing and a sprinkle of salty feta, this colorful salad is a refreshing lunch or light dinner that feels like summer in a bowl.
Ingredients
Salad Base & Chicken
- 2 large chicken breasts
- 1/4 cup sweet chili sauce
- 1 tablespoon oil (for frying)
- 1 head baby cos lettuce (Romaine), roughly chopped
- 1 mango, diced
- 1 avocado, diced
- 8–10 cherry tomatoes, quartered
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Lime Dressing
- 1 lime, juiced
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- Pinch of salt
Instructions
Marinate the Chicken
Slice each chicken breast lengthwise into four pieces to ensure quick cooking. Place them in a large bowl with the sweet chili sauce, salt, and pepper. Stir to coat well. If time allows, marinate in the refrigerator for 1 to 2 hours to let the flavors penetrate.
Cook the Chicken
Heat the oil in a large frying pan over medium-high heat. Add the chicken pieces and grill on each side until browned, caramelized, and fully cooked through.
Rest and Slice
Remove the chicken from the pan and let it rest for a few minutes to retain its juices. Slice into 1-inch bite-sized pieces and set aside.
Prepare the Salad
In a large bowl, combine the chopped baby cos lettuce, diced mango, diced avocado, and quartered cherry tomatoes. Add the sliced warm chicken and the crumbled feta cheese.
Make the Dressing
In a small bowl or jar, combine the fresh lime juice, minced garlic, olive oil, and a pinch of salt. Whisk or shake until combined.
Toss and Serve
Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Divide into four bowls and serve immediately.
Notes
Heat Control: Because sweet chili sauce contains sugar, it can burn easily in the pan. Keep the heat at medium-high to get a nice sear, but watch it closely so it caramelizes rather than chars.
Mango Selection: Choose a mango that gives slightly to pressure but is not mushy. If it’s too soft, it will turn into a purée when you toss the salad.
Avocado Tip: Cut the avocado right before you are ready to serve to prevent browning. The lime juice in the dressing will help keep it vibrant once mixed.
Substitutions: If you want extra crunch, toasted cashews or macadamia nuts make a fantastic addition to this tropical mix.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan Fry
- Cuisine: Modern / Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 450
- Sugar: 20g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
Keywords: sweet chili chicken salad, mango chicken salad, healthy summer salad, avocado chicken salad, high protein salad recipe, easy lunch ideas, sweet and savory salad