Description
This salad brings back memories of weekend lunches in the garden—sunshine on your face, a cool breeze, and a bowl of fresh, colorful goodness in your lap. Juicy mango and tender chicken meet crisp greens and zesty honey-lemon dressing in this wholesome, flavor-packed dish. It’s the kind of meal that satisfies without slowing you down. Light, nourishing, and full of life—just like summer should be.
Ingredients
1 pound cooked chicken breasts, sliced
6 cups romaine lettuce, chopped
2 cups baby spinach
1 mango, peeled, pitted, and diced
2 cups cherry tomatoes, halved
1 English cucumber, sliced into half moons
⅓ cup red onion, diced
¼ cup parsley or cilantro, finely chopped
For the Honey Lemon Dressing:
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1–2 tablespoons honey (to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
Instructions
In a large bowl, combine lettuce, spinach, mango, tomatoes, cucumber, red onion, and herbs.
Add the sliced cooked chicken on top.
In a small jar, shake together all dressing ingredients until smooth.
Pour dressing over the salad just before serving. Toss gently and serve immediately.
Notes
Bright, juicy, and loaded with flavor—this salad is a sunshine-filled plate you’ll want to enjoy again and again.
Nutrition
- Calories: 320
- Sugar: 9g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 3 g
- Protein: 28g