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!
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
For the Sandwiches:
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!)
For the Juicy Baked Chicken:
Preheat 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).
In 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.
Brush 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.)
Place the chicken breasts (plump side up) on the foil lined baking tray and bake for 20-22 minutes, turning once using tongs halfway through.
Remove 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.
For the Spicy Mango Mayonnaise:
While 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.)
Transfer 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.
For the Mango Chicken Salad Sandwich:
Make 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.
To 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).
To make a Mango Chicken Salad Bagel Sandwich: I made a bagel sandwich in the pictures here. To make the same bagel sandwich, cut your choice of bagel (mine was a 10 cereal bagel that day) in half using a serrated bread knife. Toast in a toaster or oven for a few minutes if desired. Spread full fat mayonnaise (I love Kraft’s) on the inner side of each bagel half. Place mixed salad greens or lettuce on top of the bottom bagel half and top with spoonfuls of the Mango Mayonnaise Chicken Salad and fresh cucumber slices. (Feel free to add any of your favorite sandwich toppings such as sliced tomato, onion, etc.). Close with the top half of the bagel, slice the bagel sandwich in half (if your bagel is as big as mine was), and enjoy!
Storing & Leftovers: Store any leftover chicken salad in an airtight container in the refrigerator and consume within 3-4 days. The spicy mango mayonnaise can be stored in an airtight jar in the refrigerator for 5-7 days. If you prefer not to have any leftover mango mayonnaise, I recommend making this chicken salad with 800 grams / about 1.76 pounds chicken breasts as the mango mayonnaise ingredient amounts makes enough for two batches of the Mango Chicken Salad. Alternatively, you can use the leftover mango mayonnaise to make this Crispy Prawns with Spicy Mango Mayonnaise for a delicious and easy Cantonese-inspired seafood dinner!
Make it lighter and healthier: Swap the full fat mayo for low fat mayo or Greek yogurt.
Make it dairy-free: No changes needed! But if you want to make it healthier, be sure to use a dairy-free Greek yogurt.
Use rotisserie chicken: To make this quick chicken salad even quicker, use shredded rotisserie chicken instead of the juicy baked chicken cubes.
Make it milder: Adjust the amount of crushed red chili pepper flakes and ground cayenne in the mango mayonnaise to suit your taste.
Make it gluten-free: No changes needed to the chicken salad. It is naturally gluten-free! Just be sure to use a gluten-free bread/tortilla to serve it in if you need to follow a GF diet.