Mango Chicken Couscous Salad
by Jesi LopezA delicious salad to add to your weeknight menu plan when mangoes and chicken breasts go on sale at your local grocery store. A flavourful taste of the tropics that is perfect for lunch and dinner.
Mango Chicken Couscous Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
North American
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
My recipe for Mango Chicken Couscous salad is packed with the vibrant flavours of mango and crunchy fresh vegetables. The mango salad dressing is the perfect accompaniment that completes this delicious (and beautiful) salad.
Ingredients
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2 cups couscous, cooked
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2 chicken breasts, thinly sliced
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2 mangoes, peeled and divided
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¼ cup mayonnaise
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1 large lemon, juiced
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2 bell peppers, thinly sliced
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1 small onion, thinly sliced
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1 head iceberg lettuce, shredded
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Tajin seasoning, to taste
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Salt, to taste
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Salad topper (I used a brand that included dried cranberries and sunflower seeds)
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Drizzle of olive oil
Directions
Prepare couscous according to the package directions. Set aside.
Thinly slice chicken breasts and place into a bowl or large freezer bag. Marinate with olive oil and Tajin seasoning.
Fry chicken in air fryer at 350°F or in a large frying pan until cooked through.
Peel each mango and slice off large sections and set aside.
Cut off the remaining small sections of mango around the seeds and place into a blender or food processor. Add mayo, 1 teaspoon of Tajin, ¼ teaspoon of salt, and the lemon juice. Blend until smooth.
Shred lettuce and thinly slice peppers, onions, and large sections of mango.
Assemble salad starting with the shredded lettuce. Top with sliced veggies, cooked chicken and mango slices. Sprinkle a good amount of couscous over the salad and then finish with salad topper and mango dressing.
Enjoy 🖤