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Zesty Chicken & Mango Salad with Mixed Grains & Kale Recipe

RecipesHealthy Chicken RecipesHealthy Summer RecipesHealthy Lunch RecipesHealthy Dinner RecipesHealthy Recipes For TwoHealthy Salad RecipesMeal Prep Recipes
Zesty Chicken & Mango Salad with Mixed Grains & Kale Recipe

Juicy chicken meets sweet mango, nutty mixed grains and fresh kale in this tasty, feel-good salad. The zesty marinade brings a punch of citrus and garlic, while creamy avocado and crisp mangetout add freshness and texture to every bite.

Our Zesty Chicken and Mango Salad is quick, easy and ideal for meal prep – it’s ready in under no time and just as delicious the next day. Whether you’re after a light weeknight dinner or easy-to-prep lunch, make this your new go-to.

Each serving delivers around 46g of protein, along with mixed grains and greens for a satisfying, flavour-packed meal. It’s a balanced, nourishing dish that proves healthy eating can still be bold, fresh and full of flavour.

Zesty Chicken & Mango Salad with Mixed Grains & Kale Recipe

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

Ingredients

4 sirloin steaks

For the chicken and marinade:

  • 650g Chicken Breasts
  • 1 lime
  • 30g shredded coriander
  • 2 garlic cloves
  • Salt and pepper

For the salad:

  • 250g pouch of microwavable mixed grains
  • 250g cubed mango
  • 250g shredded kale
  • 100g mangetout
  • 1 avocado

For the salad dressing:

  • 1.5 tablespoons olive oil
  • 1 lime
  • 1 teaspoon apple cider vinegar
  • Salt and pepper

Method

  1. In a bowl prepare your marinade by crushing the cloves of garlic, juicing and zesting 1 lime, shredding the coriander and seasoning well with salt and pepper.

  2. Add the chicken to the bowl and turn to coat evenly. Set aside to marinate for at least 10-15 minutes.

  3. Heat a large non-stick pan over a medium heat and add a drizzle of oil. Cook the chicken with any remaining marinade for 15-20 minutes, turning occasionally, until cooked through and piping hot. Alternatively, air fry at 190°C for 20-25 minutes until fully cooked through and piping hot.

  4. Whilst the chicken is cooking, bring a pan of water to the boil and cook the mangetout for 3 minutes. Drain, and rinse under cold water, then slice into bite-sized pieces once dry.

  5. In a large bowl, combine the mangetout, mango, kale and mixed grains. Drizzle with olive oil, lime juice and apple cider vinegar, then season well and toss everything together.

  6. Slice the cooked chicken and avocado just before serving.

  7. Divide the salad between plates, top with the chicken and avocado, and serve straight away.

Leftovers:

Pop any leftovers into an airtight container in the fridge and it will keep for up to 3 days. Keep your salad dressing in a separate container and add it when you’re ready to eat to stop your salad from going soggy.

Want more healthy salad recipes? Our turkey kebab recipe is perfect for summer, and bound to leave you feeling good!

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