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This is one of our favorite weeknight dishes. It’s easy, healthy, and so delicious.

Here is the original recipe, which I love. I also follow this blog regularly, and encourage all of you to check it out. I’ve made just a few of my own tweaks to the recipe below, and I have my own mayo dressing mixture that I’ll share with you here.

Mango Chicken Salad

This serves the two of us with enough for one or two leftover meals, the mayo lasts a bit longer, but can be used for other salads or other dishes if you want a hearty kick of flavor.

Side Note: you might start to notice that we eat a lot of bacon. I would have bacon at every meal if I could. It is easily my favorite food group, which might be problem, but I don’t even care. It’s so worth it.

Anyway, because we cook so much bacon, we also have a lot of bacon grease – so, we cook a lot of stuff in it rather than in oils or other fats. We save it in a mason jar and use it for a few days before getting rid of it. It gives things a really great flavor that isn’t too bacon-ey, and is a great way to save money on oils and butters.


5 Bacon Strips, diced
1 Red Bell Pepper (or other colored pepper, not green), diced
1 Jalapeno or other hot pepper, seeded and diced
2-3 Whole Chicken Breasts, cooked and diced
1 Whole Mango, diced
Lettuce of your choice (we usually use iceberg or romaine, but spinach would go well with this, too)
Sliced Almonds or Pecans (Optional)
Dried Cranberries (optional)

Cook the diced bacon until almost crispy. If you are cooking your chicken from a raw state, pour some (not all) of the bacon grease into another pan and cook the chicken in that. Dice the chicken when it’s just about done cooking, and then return the chicken to the same pan to finish cooking.

Add your diced bell pepper and hot pepper to the bacon pan and cook until the peppers are beginning to soften (I don’t like soggy peppers, or soggy anything, really) and the bacon is completely crisp. Add the diced mango to the same bacon pan and cook until warm. Add the diced chicken, serve over your lettuce of choice.

Here’s where you can add slivered almonds or pecans as a garnish, and you can also add dried fruit to give it a little bit of a bite, too – cranberries would be delicious. Top with my Chipotle Mayo Dressing, below.

Jen’s Chipotle Mayo Dressing

This makes just over 1 cup of dressing. It’s fairly thick, but has a great flavor that melds very well with the chicken, sweetness of the mango and spice of the peppers in the salad. This dressing also keeps well, so you can use it for other dishes or if you make more of this salad later in the same week.


2-3 Tb Apple Cider Vinegar
1 C Mayonnaise (We always use Hellmann’s)
1-1.5 tsp Yellow Mustard
1-1.5 tsp Salt
1 tsp Cayenne Pepper
1-2 tsp Chipotle Powder

Mix all ingredients together in a small bowl. Tweak any of the ingredients above to taste. Serve over your salad (or other dish). Eat. Yum!