Photo of Mango-chicken salad by WW

Mango-chicken salad

Total Time
50 min
20 min
30 min
Perfect for summer, this tropical green salad is a refreshingly light meal for a hot day. Even better, most of the preparation can be done in advance. The semi-homemade citrus dressing needs to chill for at least an hour to let the flavors marry, but it can easily be made the day before and stored. The chicken gets a dose of citrusy flavor to as it bakes with some of the orange juice concentrate used to make the dressing. But, if you want to keep this super simple and avoid turning on your oven, you can use diced rotisserie chicken and toast the almonds in a dry skillet over medium-high heat for 2 to 3 minutes.


Garlic flavoured salad dressing mix

¾ oz, 1 package

White vinegar

¼ cup(s)

Frozen orange juice concentrate

2 oz, prepared with 4 oz water

Uncooked boneless skinless chicken breast(s)

6 oz

Cooking spray

1 spray(s)

Lemon pepper

1 tsp

Slivered almonds

¼ cup(s)

Mixed greens

10 oz, prepackaged and ready-to-eat

Uncooked celery

4 rib(s), medium, stalks, chopped

Uncooked scallion(s)

4 medium, chopped


2 small, chopped and cubed


  1. To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice in a small bowl. Refrigerate for at least 1 hour.
  2. Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup of orange juice over chicken and sprinkle with lemon pepper seasoning. Bake chicken for 30 minutes; cool and dice into 1/2-inch pieces.
  3. While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
  4. Toss salad greens, celery, scallions, and chicken with dressing; divide among 4 plates. Top each with 1/4 of mango and 1 tablespoon of almonds.