Skip to main content Skip to header navigation

Sweet, spicy and gluten-free… This chicken and mango salad has it all

This is the perfect salad to make when you have leftover chicken. Dice it up, toss it together with fresh veggies and mango, and then drizzle on a sweet-and-spicy dressing.

The sweet. The spicy. The delicious blend of fresh flavors. That’s what you get with this recipe for gluten-free chicken and mango salad with jalapeño-honey dressing. It’s like a party on your plate.

Chicken and mango salad with jalapeno-honey dressing

If you like your dressing with more heat, then add more jalapeño. Otherwise, this recipe offers a nice balance of sweet and spicy with each bite. It’s the perfect complement to fresh veggies, mango and chicken.

Chicken and mango salad with jalapeno-honey dressing

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Chicken and mango salad with jalapeño-honey dressing

Serves 4


For the dressing

  • 2 tablespoons diced jalapeño pepper, seeds and membrane removed, chopped
  • 1 large garlic clove, rough-chopped
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • Zest from 1/2 a lime
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the salad

  • 12 ounces salad greens
  • 12 ounces cooked chicken, cubed
  • 1 red bell pepper, seeds and membrane removed, cut into thin strips
  • 2 mangoes, peeled, diced


For the dressing

  1. Add all the ingredients to a food processor, and blend until smooth.
  2. Taste, and adjust the seasoning as needed.

For the salad

  1. In a serving bowl, gently toss together the salad greens, chicken, bell pepper and mango. Drizzle with the dressing, and serve on individual plates with extra dressing on the side.

Indulge in a colorful, sweet-and-spicy salad.

More gluten-free recipes

Cilantro-lime shrimp and guacamole sopes
Cauliflower-crust pizza with grilled corn, zucchini and tomatoes
Quinoa breakfast smoothie freezer pops

Leave a Comment