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This easy and delicious Whole30 Chicken Chopped Salad with Cilantro Mango Dressing is the perfect make-ahead lunch as the weather warms up. Chicken, cabbage, mango, cucumbers, and bell pepper are chopped and then coated in the most refreshing and bright creamy dressing. Loaded with flavor and textures, it truly tastes like summer in a bowl!

Whether you’re hosting a get-together, planning a picnic, or simply looking for a quick and healthy lunch option, this summer-inspired salad is a crowd-pleaser. Its vibrant colors and burst of irresistible flavors will instantly lift your spirits and brighten any table.

What’s more, this recipe is a breeze to prepare, making it a time-saving option for busy days. With just a few simple steps, you’ll have a delicious meal that’ll make you feel like a culinary superstar. So grab your chopping board, assemble your ingredients, and delight in Jean Choi‘s latest Whole30 masterpiece!

Chicken Chopped Salad with Cilantro Mango Dressing

Recipe & photos by Jean Choi of What Great Grandma Ate

Whole30 Chicken and Mango Chopped Salad

Loaded with flavor and textures, this Whole30 Chicken and Mango Chopped Salad truly tastes like summer in a bowl!
2.91 from 11 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch, Salad
Servings 3 people

Ingredients
  

Salad

  • 3 cups red cabbage chopped
  • 3 Persian cucumbers chopped
  • 1 red bell pepper chopped
  • 1/2 mango chopped
  • 1 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 2.5 cups cooked chicken chopped
  • 1/3 cup cashews chopped

Cilantro Mango Dressing

  • 1/2 cup cilantro
  • 1/2 mango
  • 1/2 avocado
  • 1 clove of garlic
  • 1/4 cup lime juice
  • 1/4 cup water plus more if needed
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt

Instructions
 

  • PLACE chopped red cabbage, cucumbers, bell pepper, mango, cilantro, green onions, and chicken in a large mixing bowl.
  • MAKE the dressing by blending all the ingredients together. If the dressing is too thick, add a little bit of water at a time until it reaches your desired consistency.
  • POUR the dressing over the salad and toss to coat evenly. Taste to add more salt, if needed.
  • ADD cashews, just before serving. Enjoy!
Keyword salad
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Published by Liz Parrent

Liz Parrent is Whole30's Senior Manager, for Whole30 Recipes content.She comes to Whole30 with over a decade of CPG and content marketing experience in the health and wellness space. Having been a part of Primal Kitchen's founding and pre-acquisition team, Liz holds a deep passion for the Whole30 community and the transformative power of a whole foods-focused lifestyle.

Jean Choi wearing a white shirt that reads "Stop Asian Hate" in red lettering, in a kitchen smiling at the camera.
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Jean Choi

Recipe Creator | What Great Grandma Ate

Jean Choi is the full-time recipe developer, cookbook author, and food photographer behind What Great Grandma Ate. She lives in Southern California with her husband, two daughters, and two dogs. As a busy mom, preparing nutritious meals that are quick and easy is a must for her, and you'll find many recipes reflecting that on her blog. She's also a Korean American immigrant, which means many of her dishes are heavily influenced by Asian cooking. She believes that healthy eating should be approachable AND flavorful, and she has a cookbook available for purchase called Korean Paleo!
ARTICLES BY Jean Choi