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
Whole30 Chicken and Mango Chopped 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
- 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!