This easy grilled chicken salad brings together juicy, marinated grilled chicken with fresh vegetables, sweet mango, black beans, and a creamy cilantro‑lime yogurt dressing. It’s a high‑protein, high‑fiber option that works for lunch, dinner, or meal prep.
Grilled Chicken Salad with Mango and Black Beans
This grilled chicken salad is a favorite for warm weather: it’s simple to prepare, rich in protein, and full of bright, fresh flavors. The recipe features tender grilled chicken, ripe mango, black beans, crisp romaine, cucumbers, cherry tomatoes, and a creamy cilantro‑lime dressing made with Greek yogurt. The dressing doubles as a marinade for the chicken, infusing the meat with zesty, savory notes so every bite is flavorful and satisfying.
Why You’ll Love This Grilled Chicken Salad Recipe
Loaded with protein, fiber, and colorful produce, this grilled chicken salad is hearty enough for dinner yet light and refreshing for summer lunches. It’s easy to scale and ideal for meal prep.
- A complete, satisfying meal: Each serving delivers substantial protein and fiber to keep you full and energized.
- Great for meal prep: Many components can be prepared ahead of time and stored for quick assembly.
- Quick to cook: After marinating, the chicken grills in under 15 minutes, making this a good weeknight option.
Grilled Chicken Salad Ingredients
The cilantro‑lime yogurt dressing works two ways: as a bright, tangy salad dressing and as a flavorful chicken marinade. See the recipe section below for exact ingredient amounts and measurements.
- Boneless, skinless chicken breasts: A lean protein that pairs well with the creamy dressing.
- Kosher salt: For seasoning.
- Romaine lettuce: About 2 hearts, chopped for a crisp base.
- Vegetables: Cherry tomatoes, Persian cucumbers, and red onion add freshness and crunch.
- Mango: Use ripe but firm mango for sweet, juicy cubes—peel or slice and scoop as you prefer.
- Canned black beans: Rinsed and drained for extra protein and fiber.
- Cilantro leaves: For garnish and bright herb flavor.
Cilantro‑Lime Yogurt Dressing (also used as a marinade)
A rough chop is fine—everything goes into the blender. The dressing is creamy, tangy, and slightly spicy from jalapeño.
- Cilantro: Tightly packed leaves and tender stems.
- Jalapeño: Stem and seeds removed for mild heat, or keep seeds for more spice.
- Green onions and garlic: Aromatics for depth of flavor.
- Lime juice: Brightens the dressing and helps tenderize the chicken.
- Greek yogurt and mayonnaise: Use whole‑milk Greek yogurt and a bit of mayo for a rich, creamy texture.
- Kosher salt: Balances and enhances the flavors.
How to Make Grilled Chicken Salad
If you don’t have a grill or grill pan, you can use a cast‑iron skillet or an air fryer (about 380°F for 5 minutes per side as a guideline). Let the chicken rest before slicing to retain juices. Follow the recipe card below for printable measurements and step‑by‑step directions.
- Make the cilantro‑lime dressing: Combine cilantro, jalapeño, green onions, lime juice, garlic, Greek yogurt, mayo, and ½ teaspoon kosher salt in a blender or mini processor. Blend until smooth. Reserve about 2 tablespoons for the chicken and chill the rest for serving.
- Marinate the chicken: Pound the breasts to an even thickness, season lightly with salt, then toss with the reserved dressing in a bowl. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Grill the chicken: Preheat a grill or grill pan to medium‑high and oil the grates. Grill the chicken 4–6 minutes per side until charred and cooked through (internal temperature 165°F). Remove and rest 5 minutes, then slice on the bias.
- Assemble the salad: In a large bowl, combine chopped romaine, halved cherry tomatoes, diced red onion, chopped cucumbers, mango cubes, and drained black beans. Top with sliced chicken, drizzle with the remaining dressing, and garnish with cilantro leaves.
Variations
- Protein swaps: Use boneless skinless thighs, rotisserie chicken, shrimp, steak, or salmon. If using seafood, marinate only 20 minutes.
- Vegetarian: Omit chicken and add avocado, roasted peppers, or additional beans.
- Greens: Substitute little gem lettuce or baby spinach for romaine.
- Veggie swaps: Replace red onion with shallots or swap cherry tomatoes for grape tomatoes. Peel larger cucumbers if desired.
- Fruit choices: If mango isn’t available, use thawed frozen mango, pineapple, or peaches.
- No cilantro: Substitute parsley or chives for a different herb profile.
- Extra heat: Keep jalapeño seeds or use serrano for more spice. Add fresh diced jalapeño as a topping.
- Lighter option: Use 2% Greek yogurt and light mayo instead of full‑fat products.
- Extra protein: Crumble queso fresco or cotija over the top.
- Add crunch: Finish with crushed tortilla chips or toasted pepitas.
Meal Prep Tips
- Prep ahead: Grill the chicken, blend the dressing, and chop vegetables a day in advance to speed assembly.
- Packing: Store chopped romaine in a large container and keep chicken, veggies, mango, and beans in a separate container. Keep dressing in its own jar; add just before serving.
- Storage: Cooked chicken and dressing will keep up to 4 days in the refrigerator.
- Leftovers: Use the salad components as taco or grain bowl fillings, or wrap them in tortillas.
- Freezing: You can freeze cooked chicken for up to 3 months; thaw overnight in the fridge before using.
More Grilled Chicken Salads You’ll Love
If you enjoy grilled chicken salads, try other flavor combinations such as grilled chicken with avocado and mango, chicken with chickpeas, or a strawberry and spinach chicken salad. These variations keep summer dinners fresh and simple.
- Grilled Chicken Avocado and Mango Salad
- Houston’s Grilled Chicken Salad
- Grilled Chicken Chickpea Salad
- Strawberry Spinach Salad with Grilled Chicken
- Chicken Shawarma Kebab Salad
Recipe: Grilled Chicken Salad with Cilantro‑Lime Dressing
Ingredients
- 1 tightly packed cup cilantro (leaves and tender stems)
- 1 medium jalapeño, stem and seeds removed and roughly chopped
- 2 green onions, roughly chopped
- 1/4 cup lime juice
- 1 clove garlic
- 1/2 cup whole‑milk Greek yogurt
- 1 tablespoon mayonnaise
- 3/4 teaspoon kosher salt, divided
- 1 pound boneless, skinless chicken breasts
- 5 heaping cups chopped romaine (from 2 romaine hearts)
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, diced (about 1/4 cup)
- 3 Persian cucumbers, chopped (about 1 cup)
- 2 cups ripe mango, cubed
- 1 cup black beans, rinsed and drained
- Cilantro leaves, for garnish
Instructions
- Make the dressing: Add cilantro, jalapeño, green onions, lime juice, garlic, Greek yogurt, mayo, and 1/2 teaspoon salt to a blender. Blend until smooth. Transfer about 2 tablespoons to a bowl for marinating the chicken and refrigerate the remainder for serving.
- Prepare the chicken: Pound the breasts to an even thickness and season with a pinch of salt. Toss the chicken with the reserved dressing, cover, and refrigerate at least 30 minutes and up to 8 hours.
- Grill the chicken: Preheat a grill or grill pan to medium‑high and lightly oil. Grill the chicken 4–6 minutes per side until cooked through and lightly charred. Internal temperature should reach 165°F. Rest 5 minutes, then slice.
- Assemble the salad: In a large bowl, combine romaine, tomatoes, red onion, cucumbers, mango, and black beans. Top with sliced chicken, drizzle with the remaining dressing, and garnish with cilantro.
Notes
The dressing yields about 1 cup. The total salad makes roughly 9 cups; each serving is about 2 1/4 cups.
Nutrition (per serving)
Calories: 325 • Protein: 34.5 g • Carbs: 31.5 g • Fat: 7.5 g • Fiber: 9 g • Sugar: 15.5 g • Sodium: 316 mg • Cholesterol: 88.5 mg