Mango Green Tea Chicken Salad (Printable)

Grilled chicken infused with mango and green tea, served with crisp greens and toasted sesame seeds.

# Ingredient List:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 large mango, peeled and diced
03 - ½ cup strongly brewed green tea, cooled
04 - 1 tablespoon honey
05 - 2 tablespoons soy sauce or tamari for gluten-free
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - Salt and freshly ground black pepper to taste

→ Salad Base

11 - 4 cups mixed salad greens (baby spinach, arugula, or romaine)
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - ½ small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1 tablespoon fresh cilantro, chopped

→ Vinaigrette

17 - 2 tablespoons extra virgin olive oil
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon fresh lime juice
20 - 1 teaspoon honey
21 - 1 teaspoon soy sauce or tamari
22 - Salt and pepper to taste

→ Garnish

23 - 2 tablespoons toasted sesame seeds
24 - Additional diced mango for garnish (optional)

# Directions:

01 - Blend half of the diced mango with cooled green tea, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, salt, and pepper until smooth.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, ensuring complete coating. Refrigerate for minimum 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and pat dry. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Allow 5 minutes rest before slicing thinly.
04 - While chicken cooks, arrange mixed greens, cucumber, carrot, red onion, avocado, and remaining mango on serving platter or individual plates.
05 - Whisk together olive oil, rice vinegar, lime juice, honey, soy sauce, salt, and pepper in a small bowl until emulsified.
06 - Drizzle vinaigrette over prepared salad. Top with sliced grilled chicken. Sprinkle with toasted sesame seeds and chopped cilantro.
07 - Present immediately while chicken is warm, garnished with additional mango if desired.

# Expert Tips:

01 -
  • The green tea marinade keeps the chicken impossibly tender while adding this subtle earthy sweetness that feels almost luxurious.
  • It's finished and plated in 40 minutes, which means you can serve something restaurant-worthy on a regular Tuesday without the stress.
  • The combination of warm grilled chicken against crisp, cool greens and buttery avocado hits all the textures your palate craves.
02 -
  • Pat your chicken completely dry before grilling or it will steam instead of sear, which I discovered the hard way and felt silly about for weeks.
  • Don't skip the 5 minute rest after grilling because that's when the magic happens and all those juices redistribute through the meat instead of running onto your plate.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you can because pre-toasted seeds sometimes sit around and lose their punch.
  • Make extra marinade and freeze it in an ice cube tray so you have flavor ready to go whenever you want to grill chicken on short notice.
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