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Mango and Chicken Salad

Add a touch of sweetness to your chicken salad with our beautiful mangoes.


  • 685g Goulburn Valley Mango
  • 1 lime, juiced
  • 1/4 cup olive oil
  • 2 garlic cloves, chopped
  • 2 tbsp coriander
  • 1 tbsp honey
  • 2 chicken breasts
  • 1/2 cup cooked quinoa
  • 1/2 red onion, sliced thinly
  • 2 tbsp sunflower seeds
  • 1/4 cup pomegranate seeds
  • 6 mint leaves, sliced thinly


  1. In a blender, combine half the mango (including juice), lime juice, olive oil, garlic, coriander and honey. Blend until smooth.
  2. Marinade chicken for 1 to 5 hours in the fridge. Leftover marinade can be stored in the fridge up to 5 days.
  3. In a medium fry pan, cook chicken over medium heat for 20 minutes, turning occasionally.
  4. In a small bowl, combine remaining mango, quinoa, onion, sunflower seeds and pomegranate seeds.
  5. Slice the chicken into thick pieces.
  6. Plate the quinoa salad, top with chicken and mint. Enjoy!
Mango and Chicken Salad

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