Mango and Chicken Salad With Buttermilk Dressing

Total Time
Prep 25 mins
Cook 0 mins

Originally found this in a chicken cookbook, wish I could remember the name. Changed up the dressing a bit. This makes a lovely entree on a hot summer night.

Ingredients Nutrition


  1. Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
  2. Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
  3. Add the peppers to the bowl with chicken and fruit.
  4. Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
  5. You can do the steps above earlier and finish the salad off just before serving.
  6. Combine the chicken, peppers and fruit with the dressing.
  7. Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
  8. Enjoy!
Most Helpful

Great dressing and the salad was excellent. Can't think of a thing needed to improve it.

sugarpea June 03, 2008

We enjoyed this salad very much! I did omit the lychees though and doubled the complete recipe to serve 5 people, also I did reduce the lemon juice slightly. thanks Toni!...Kitten:)

Kittencal@recipezazz June 06, 2006

Chicken and mangoes and red peppers: YUM! When mangoes are in season, I just cannot resist a recipe such as this. Apart from serving this salad on a bed of baby spinach leaves instead of lettuce and using my favourite creamy - NOT so low-fat - Greek yoghurt, I made this exactly to the recipe. Loved the orange and lemon flavours in the dressing and the dill (I used fresh dill) and the cumin. I served this with kbzhansen’s amazing Deep Fried Garlic Deep Fried Garlic. Thank you for sharing another wonderful low-fat recipe, toni. It's one I'll be making a few more times while mangoes are still looking and tasting so fabulous.

bluemoon downunder March 22, 2006