Mango Chicken Salad Sandwich

This Mango Chicken Salad Sandwich is quick and easy to make, and loaded with sweet, spicy and slightly tangy flavors! Load up this tasty chicken salad in a sandwich with your favorite toppings for an easy light lunch. It’s naturally gluten-free, dairy-free, and perfect for meal prep!

📝 Ingredients

• 2 Chicken Breasts (about 400 grams / 0.88 pounds), boneless, skinless – cleaned and pat-dried with paper towels
• 1 TSP Kosher Salt
• 1/2 TSP freshly cracked Black Pepper
• 1/2 TSP Paprika
• 1/2 TSP Garlic Powder
• 1 TBLS Olive Oil (or any cooking oil you prefer) – for brushing on the foil and chicken breasts
• 1/2 cup diced Mango – pureed
• 1/4 cup Mayonnaise (feel free to use low fat mayonnaise if you prefer)
• 1/2 – 3/4 TSP ground Cayenne, to taste
• 1/2 – 3/4 TSP crushed Red Chili Pepper Flakes, to taste
• 1/8 TSP (A pinch) Kosher Salt, to taste
• 1/2 TSP Turmeric powder (optional)
• 3/4 TSP freshly squeezed Lemon Juice
• 1 Spring Onion (Scallion) – chopped
• 1 TBLS chopped fresh Coriander
• Other optional herbs: chopped fresh chives, Italian basil leaves, mint leaves, etc.
• Optional seeds/nuts: sesame seeds, pepitas, slivered or sliced almonds, pine nuts, chopped walnuts
• Spoonfuls of the Mango Chicken Salad
• Your choice of bread and sandwich toppings – lettuce/salad greens, sliced tomato, onion, cucumber, etc.
• Trader Joe’s Everything but the Bagel Sesame Seasoning (optional, but soooo delicious!)

👨‍🍳 Instructions

1. 1--- For the Juicy Baked Chicken: ---
2. 2Preheat oven to 175°C/350°F. Line a baking tray with a sheet of aluminum foil and brush lightly with olive oil (or any other cooking oil you prefer).
3. 3In a large bowl, add the kosher salt, freshly cracked black pepper, paprika, and garlic powder. Mix with a spoon or use a small whisk to combine the spices and seasonings until fully integrated.
4. 4Brush olive oil on the chicken breasts then dip them into the bowl and rub with the seasonings and spices until they are fully coated. (The oil helps to keep the chicken juicy during baking and allows the seasonings to better stick to the chicken breasts.)
5. 5Place the chicken breasts (plump side up) on the foil lined baking tray and bake for 20-22 minutes, turning once using tongs halfway through.
6. 6Remove the baking tray from the oven and let the chicken rest for 10-12 minutes to lock in all the juices. Transfer the chicken breasts to a chopping board, making sure to let any extra liquid/juices drip onto the foil before placing them on the board. Cut into cubes with a sharp knife and set aside.
7. 7--- For the Spicy Mango Mayonnaise: ---
8. 8While the chicken is baking, make the Spicy Mango Mayonnaise. Add the diced mango to a mini blender and blend until smooth. (You may need to uncover and mix with a spoon, then cover and blend again to puree completely.)
9. 9Transfer the mango puree to a medium bowl and add mayonnaise, ground cayenne, crushed red chili pepper flakes, kosher salt, turmeric powder (if using), and lemon juice. Mix with a spoon until evenly combined. Then transfer to an airtight jar, cover and store in the fridge until needed.
10. 10--- For the Mango Chicken Salad Sandwich: ---
11. 11Make the Mango Chicken Salad: Combine the chicken cubes, 5-6 tablespoons of the Spicy Mango Mayonnaise (use more or less as desired), chopped fresh coriander, and chopped spring onion in a medium sized mixing bowl. Add any additional herbs, seeds, or nuts if using and mix with a spoon until everything has fully combined.
12. 12To Serve: Serve in sandwiches with your favorite sandwich bread and toppings like lettuce/mixed salad greens, sliced tomatoes, onion, cucumber, etc. Or enjoy it in tortilla wraps, lettuce cups, or on top of salads! (See notes below to make a Mango Chicken Salad Bagel Sandwich).