Mango Green Tea Chicken Salad (Printer View)

Grilled chicken with mango and green tea over fresh greens, topped with toasted sesame seeds and citrus dressing.

# Components:

→ 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

11 - 4 cups mixed salad greens including baby spinach, arugula, and 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

→ Dressing

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

→ Finishing

23 - 2 tablespoons toasted sesame seeds
24 - Extra diced mango for optional garnish

# Method steps:

01 - Combine half of the diced mango with cooled brewed green tea, honey, soy sauce or tamari, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper. Blend until smooth using a blender or food processor.
02 - Place chicken breasts in a shallow dish or resealable bag and pour marinade over them, ensuring complete coating. Refrigerate for at least 20 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, pat dry with paper towels, and grill 6-7 minutes per side until internal temperature reaches 165°F. Allow 5 minutes rest before slicing thinly.
04 - Arrange mixed salad greens, sliced cucumber, julienned carrot, sliced red onion, avocado slices, and remaining diced mango on a large platter or individual serving plates.
05 - Whisk together olive oil, rice vinegar, lime juice, honey, soy sauce or tamari, salt, and pepper in a small bowl until emulsified.
06 - Drizzle prepared dressing over assembled salad greens. Arrange sliced grilled chicken on top of salad. Sprinkle with toasted sesame seeds and fresh chopped cilantro.
07 - Serve immediately while chicken is warm, garnishing with additional diced mango if desired.

# Expert Advice:

01 -
  • The green tea marinade adds a subtle earthiness that makes grilled chicken taste nothing like the ordinary version you've made a hundred times.
  • It's naturally gluten-free and dairy-free without feeling like you're missing anything or making compromises.
  • You can prep the marinade while your grill heats up, so the whole thing comes together in under 45 minutes from start to finish.
02 -
  • Don't skip the resting period after grilling—those 5 minutes let the juices redistribute so your chicken stays moist instead of drying out the moment you slice it.
  • If your marinade separates or the mango chunks don't fully blend, the texture suffers, so spend the extra 30 seconds making sure it's completely smooth before using it.
03 -
  • Make your marinade the night before and let the chicken sit in it overnight if you have the time—the flavor deepens remarkably and the meat gets even more tender.
  • Room temperature salad greens wilt faster, so keep them cold until the very last moment before you plate and dress them.
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