Mango Green Tea Chicken Salad (Printable)

Grilled chicken with mango and green tea over fresh greens topped with sesame seeds.

# What You'll Need:

→ 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 such as 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

→ Dressing

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

→ Garnish

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

# How to Cook:

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

# Expert Advice:

01 -
  • The green tea marinade sounds fancy but tastes like summer in a bowl, with mango adding just enough sweetness to balance the savory chicken.
  • It comes together in under an hour, so you can actually make it on a weeknight without stress.
  • Toasted sesame seeds give you that addictive crunch that makes people want to keep eating even when they're full.
02 -
  • Don't skip patting the chicken dry before grilling—wet chicken steams instead of developing that golden crust that makes it actually taste grilled.
  • The marinade will oxidize quickly after blending, so make it fresh rather than hours ahead, otherwise the color dulls and some flavor fades.
03 -
  • If your chicken is thicker than an inch, butterfly it or pound it slightly so it cooks evenly without drying out on the outside.
  • A squeeze of fresh lime juice right before serving brightens everything and ties the Asian flavors together in a way you won't expect.
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