Mango Chicken Salad with Cashews

Mango Chicken Salad with Cashews

Easy salad featuring a mango-cashew dressing
Course Salads & Dressings
Cuisine American
Keyword easy lunch recipes, mango chicken salad
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 servings
Calories 343 kcal
Author Adapted from Diabetic Living



  • 1/4 cup frozen mango chunks thawed
  • 1 tablespoon unsalted raw cashews toasted
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 2 1/2 ounces fresh baby spinach
  • 8 ounces cooked chicken breast shredded
  • 1 medium red bell pepper sliced
  • 3/4 cup frozen mango chunks thawed
  • 3 tablespoons unsalted raw cashews toasted



  1. In a food processor or blender, combine 1/4 cup mango, 1 tablespoon cashews, olive oil, water, salt, and pepper.
  2. Cover and process until no chunks remain.


  1. Arrange spinach on two serving plates or shallow bowls.
  2. Add chicken, bell pepper, and remaining mango chunks and drizzle with dressing.
  3. Top with remaining cashews.

Recipe Notes

If you don't have a tiny food processor or blender, make a double batch of the dressing and save some for later. My full-sized blender wouldn't function with the small amount of ingredients in the dressing.

This salad is equally good when you substitute cooked shrimp for the chicken.

Watching sodium? Cut back on the added salt or eat less chicken.

Want to make the salad lower in carbs? Use the mango in the dressing, but don't put any chunks in your salad.