Mango and chicken salad

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10 min


4 servings


  • 2 cups shredded chicken
  • 1 ripe mango
  • 1 red bell pepper
  • 2-Jan English cucumber
  • 1 green onion
  • 3 cups baby spinach
  • 3 tbsp teriyaki sauce
  • 3 tbsp vegetable oil
  • 2 tbsp rice-wine or white vinegar
  • 1 tbsp finely grated fresh ginger
  • 2 large garlic cloves , minced


  • Shred chicken. Peel mango. Slice mango away from stone, then slice mango and pepper into thin bite-size strips. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber and onion.
  • Place chicken, mango, pepper, cucumber and onion in a big bowl along with spinach. In a small bowl, whisk teriyaki with oil, vinegar, ginger and garlic. Just before serving, pour over chicken salad, then toss until coated and mixed.

Nutrition (per serving)

  • Calories
  • 640,
  • Protein
  • 47 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 23 g,
  • Fibre
  • 4 g,

Leftover chicken does double duty in a wink with this fast, fresh meal in a bowl. (Or pick up a barbecued chicken at the deli.)