Mangoberry Salad With Grilled Chicken

This Zupas inspired mangoberry salad with grilled chicken is fresh, flavorful, and packs 37 grams of protein to keep you full.

I used to have a salad every single day for lunch. Ask any of my co-workers. But I fell out of the habit and haven’t had a lettuce-based salad in way too long.

As I was brainstorming new salads to make, I thought of my mango chicken quinoa salad recipe and how similar the mango yogurt dressing is to the one from Zupas… so I thought, why not just re-create their mangoberry salad?

This homemade version is so delicious, and packed with protein from the grilled chicken so it’ll actually keep you full (plus I love a good sweet/salty experience).

What You’ll Need

For The Salad

• Chicken: I use chicken breast – you can use thighs or tenderloins if you prefer.
• Seasonings: For the chicken. I used this Kinder’s all purpose meat and veg seasoning.
• Romaine lettuce
• Blueberries
• Strawberries
• Ripe mangos
• Granola: I use my homemade granola recipe. You could sub store-bought or chop up some sweet roasted almonds like these honey roasted ones. Gives the salad a nice crunch.

For The Mango Yogurt Dressing

• Ripe mangos
• Non fat plain greek yogurt
• Honey
• Fresh lemon juice
• Salt + pepper

How To Make It

1. Cook the chicken: Cut the chicken breast horizontally to make two thinner pieces of chicken, then use a meat tenderizer to flatten a bit – this helps them become softer and easier to cook. Season both sides well with seasonings of choice. Heat a large frying pan on medium high heat, spray with olive oil, and cook chicken for about 2-3 minutes on each side (depending on thickness) until fully cooked or internal temp is 165F. Remove from heat and let rest.
2. Make the dressing: In a small food processor, add ripe mango, yogurt, honey, lemon juice, salt, pepper and a little cold water to thin. Blend until smooth.
3. Chop the rest: Chop the lettuce, strawberries and mango into whatever size you prefer.
4. Assemble: In a wide salad bowl, assemble the salad by layering lettuce, blueberries, strawberries and mangos. Chop the grilled chicken and add on top. Lastly, sprinkle on the granola and drizzle with the mango yogurt dressing. Enjoy immediately!

Tips

• Chicken: 5 oz raw will make about 3.8-4 oz cooked. To make it even easier, you could also sub pre-cooked chicken or shredded rotisserie chicken.
• Picking mangos: When looking for ripe mangos, gently press the mango – it should feel soft but not mushy. Ripe mangos also have white or brown speckles on their skin, and will have more of a yellow/orange/red color.
• Cutting the mango: I know there are a lot of different methods out there, but all I do is carefully peel the outside of the mango with a peeler, then carefully cut around the pit, getting as close to the pit as I can to remove all the fruit.

You’ll Also Love

• Mango chicken quinoa salad

As always, be sure to leave a comment and review if you try this mangoberry salad with grilled chicken!

Mangoberry Salad With Grilled Chicken

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This Zupas inspired mangoberry salad with grilled chicken is fresh, flavorful, and packed with protein to keep you full.

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Prep Time:15 minutes mins

Cook Time:5 minutes mins

Course: Salad

Cuisine: American

Servings: 1

Calories: 355kcal

Ingredients

Mangoberry salad

• 5 oz chicken breast *see notes
• 2 cups romaine lettuce (94 g) chopped
• 1/3 cup blueberries (49 g)
• 1/3 cup strawberries (55 g) sliced
• 1/3 cup ripe mango (55 g) chopped
• 2 1/2 tbsp homemade granola (15 g)
• 2 tbsp mango yogurt dressing (30 g)

Mango yogurt dressing

• 1 cup ripe mango (165 g)
• 1/2 cup non fat plain greek yogurt (113 g)
• 1 tbsp honey (21 g)
• 2 tbsp fresh lemon juice (30 g)
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 2-3 tbsp cold water to thin

Instructions

• Cut the chicken in half horizontally to make two thinner pieces, then flatten the chicken a bit with a meat tenderizer. Season all sides well with seasoning of choice.
• Heat a large frying pan on medium high heat. Spray with olive oil and cook chicken for about 2-3 minutes on each side (depending on thickness) until fully cooked. Remove from heat and let rest.
• For the mango yogurt dressing, add the mango, yogurt, honey, lemon juice, salt, pepper, and water (I usually do 2 tbsp cold water) to a food processor or blender. Blend until smooth.
• Assemble the salad by layering lettuce, blueberries, strawberries and mango. Chop the grilled chicken and add on top, then sprinkle with granola and drizzle on the mango yogurt dressing. Enjoy!

Notes

• Chicken: 5oz raw will make about 3.8-4oz cooked. I seasoned mine with Kinder’s all purpose meat and veg rub. I usually cook all of my chicken and store the rest. Can also sub pre-cooked chicken or shredded rotisserie chicken.
• Homemade granola recipe (can sub store-bought or chopped honey roasted almonds).

Nutrition

Serving: 1salad | Calories: 355kcal | Carbohydrates: 36.2g | Protein: 36.7g | Fat: 8g | Fiber: 6.7g

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