Chicken Mango Salad with Lime Poppy Seed Dressing

This salad is a total flavor BOMB! The Lime Poppy Seed Dressing compliments each of the ingredients, you won’t want to stop eating it! This recipe will make 4-6 dinner or lunch-sized salads! Feel free to use pre-cooked/pre-grilled or leftover chicken for your salads if you prefer.

You will likely have dressing left over if you make 4 salads, note that nutrition information assumes 1/4 of dressing for each salad. (You may not need, or use, that amount of dressing.)

The dressing is on the thin side, for sure. Best to make with all mayo or use the recipe blow with part mayo, part oil. Be sure to use a neutral-flavored oil, such as Extra-Virgin Olive Oil or Grapeseed oil.

Equipment needed: Electric blender, or a pint-sized jar with a tight-fitting lid.

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 12 min
  • Total Time: 30 min
  • Yield: 4-6 Meal-sized salads 1x
  • Category: Salad Dressing
  • Cuisine: American



For the Dressing:

  • 1/2 cup Lime juice – fresh or bottled (I use Nellie and Joe’s)
  • 2 tsp Dijon Mustard
  • 4 Tbsp Granulated Sugar
  • 1 tsp Kosher salt (or 1/2 tsp Table Salt)
  • 3 Tbsp finely chopped scallions or green onion
  • 2 Tbsp Poppy Seeds
  • 6 Tbsp Mayonnaise 
  • 2 Tbsp Extra Virgin Olive Oil

For the Salad:

  • 1 lb – 1 1/2 lb Chicken Breast, boneless and skinless (See Note)
  • 1 head Green Leaf Lettuce, chopped
  • 1 small Mango, peeled, cored and sliced
  • 1 small Avocado, peeled, cored, sliced
  • 3 Radishes, thin-sliced
  • Handful of Cherry Tomatoes, sliced


Make the Dressing:

  1. In a pint-sized jar (or the jar of an electric blender), add the lime juice, dijon, sugar and salt. Cover tightly and shake vigorously (or process 15 seconds) until the sugar is dissolved. 
  2. Open the jar and add the remaining ingredients. Cover tightly again, and shake vigorously (or process 1 minute) until all ingredients are nicely incorporated – mayonnaise may take a bit of shaking to become smooth. 
  3. Refrigerate until ready to use.

Cook the Chicken:

  1. Blot any excess liquid from surface of the chicken breasts. If they are uneven thickness, pound with a mallet to flatten the surface so they are uniform. Generously salt and pepper the chicken breasts on both sides.
  2. Preheat a saute pan or griddle pan. Oil lightly. Cook the seasoned breasts on both sides, until they reach 165F to be sure they are cooked through. This should take 10-12 minutes total. Set aside while you prepare the salad.

Prepare the Salad:

  1. In a large bowl, or individual salad plates or bowls, place the chopped leaf lettuce. Then distribute the remaining ingredients across the top. 
  2. Thinly slice the chicken and divide among the salads.
  3. Dress the salads and serve.


  1. Feel free to substitute pre-cooked, pre-grilled, or leftover cooked chicken, or any other protein in order to not cook the chicken! You can get 4-6 servings from 1-1.5 lb.


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