Chili Mango Peanut Chicken Salad – Your new summer obsession, packed with bright, fresh flavors! This vibrant, no-cook salad is loaded with crisp greens, fragrant herbs, tender rotisserie chicken, sweet mango, creamy avocado, and crunchy peanuts—all tossed in my favorite toasted chili mango peanut dressing. It’s savory, sweet, spicy, and completely irresistible. Quick to whip up, super filling, and so tasty… you’ll want to make it all summer!
Okay, so here’s a fun little story behind this one. I hit up my cousin Maggie (sometimes I like asking my cousins for recipe ideas), and she always comes through with the best suggestions. This one had been on her list for years.
She and my cousin Abby have been crazy about this peanut chicken fruit salad from a local Cleveland spot, Joe’s Deli, since they were kids. They loved it so much that my Aunt Katie even tried making it at home!
So, I finally gave it a shot. The only catch? Maggie could hardly remember what was in it. She just said, “It’s a chicken salad with peanut dressing and tons of fruit—berries, pineapple, mango, maybe even melon?”
Honestly, the idea of all that fruit in one salad seemed… a little weird. But I took the inspiration and made my own version—something that felt more like me while still nodding to Maggie’s memory of the dish.
The real star here is the spicy chili mango peanut dressing. It’s based on a dressing I came up with a few summers ago, and it’s still one of my all-time favorites. I blend fresh or frozen mango with peanut butter, toasted sesame oil, lime, and chili flakes. It’s creamy, sweet, spicy, and so good.
Then I tossed in shredded rotisserie chicken, crisp greens, fresh herbs, mango slices, and creamy avocado. After snapping the pics, I threw in some blueberries too—and wow. The sweet mango, spicy peanut dressing, and fresh herbs work so well together. It’s an unexpected combo, but trust me—it just works!
Here’s the breakdown:
For the dressing:
- Fresh or frozen mango chunks
- Creamy peanut butter
- Toasted sesame oil
- Olive oil
- Apple cider vinegar
- Honey
- Sambal oelek
- Tamari or soy sauce
- Garlic
For the salad:
- Cabbage/kale
- Rotisserie chicken
- Persian cucumbers
- Herbs (green onions, basil, cilantro)
- Fresh blueberries
- Fresh mango chunks or slices
- Avocados
- Salted roasted peanuts
Special Tools:
Just the basics—a cutting board, a good knife, a blender for the dressing, and a big salad bowl!
Step 1: Make the chili mango dressing
This dressing is so good—we’re big fans of peanut-based dressings.
Blend together mango chunks, peanut butter, toasted sesame oil, olive oil, vinegar, honey, sambal oelek, tamari or soy sauce, and garlic until super creamy. Season with salt to taste.
If you’re not into spice, just skip the sambal oelek—no big deal!
Step 2: Assemble the salad
For the salad, I use shredded green cabbage, kale, and a bit of romaine (to match the pics). Just a heads-up—if you use romaine, it’ll wilt if you prep the salad ahead.
Then add shredded rotisserie chicken, sliced Persian cucumbers, tons of fresh herbs (I go for basil and cilantro), green onions, and—if you want—a big handful of fresh blueberries. They add such a juicy, sweet pop!
Step 3: Toss it all together
Drizzle on the dressing, then top with mango slices, avocado, peanuts, and extra dressing. When serving, I love adding pita or tortilla chips—they’re so good with it! (Maggie eats hers with pita chips, too!)
Funny side note—Maggie finally sent me a photo of the original salad. And… yeah, mine looks nothing like hers. Hers is basically fruit with peanut dressing and chicken. Oh well—I still love this summery version. It’s amazing! Perfect for Memorial Day, too!
Lastly, if you make this Chili Mango Peanut Chicken Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment.
