Mango Green Tea Chicken Salad (Print Version)

Juicy grilled chicken with mango, crisp salad greens, and toasted sesame seeds for vibrant flavors.

# Components:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 large mango, peeled and diced
03 - 1/2 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 Base

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 - 1/2 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 fresh 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 for optional garnish

# Directions:

01 - Blend half of the diced mango with brewed green tea, honey, soy sauce, rice vinegar, sesame oil, garlic, 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 development.
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. Rest for 5 minutes, then slice thinly.
04 - While chicken cooks, arrange mixed greens, cucumber, carrot, red onion, avocado, and remaining mango on a large platter or individual serving bowls.
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. Top with sliced grilled chicken and sprinkle with toasted sesame seeds and chopped cilantro.
07 - Serve immediately while chicken is warm, garnished with additional diced mango if desired.

# Expert Advice:

01 -
  • It comes together in just 40 minutes but tastes like you spent all day on it, which feels pretty magical on a busy evening.
  • The marinade is secretly healthy, packed with antioxidants from green tea and natural sweetness from mango, so you're basically eating something that's good for you without thinking about it.
  • Grilling the chicken gives you those gorgeous char marks that make any weeknight dinner feel like a special occasion.
02 -
  • Don't skip patting the chicken dry before grilling—moisture is the enemy of those golden, caramelized marks you're after, and it makes all the visual difference on the plate.
  • If your grill marks aren't dark enough after 6 minutes, don't panic and crank up the heat; just give it another minute or two and trust the process instead of forcing it.
  • The avocado needs to go in at the last possible moment, literally as you're plating, otherwise it'll turn that sad brown color that nobody wants to eat.
03 -
  • Save a little of the mango marinade before you add the chicken, then drizzle it over the finished salad as an extra flavor layer that ties everything together.
  • If your avocado slices start to brown while you're still plating, a squeeze of lime juice preserves their color and adds another layer of brightness to the whole dish.
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