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Grilled Chicken Mango Salad

Grilled Chicken Mango Salad

Often, men like to have a filling meat lunch, even if its Chol Hamoed. If everyone else is eating dairy, you won’t have to prepare a whole separate meal. Use your leftover grilled chicken for this refreshing and satiating salad. Credit goes to Malky Vorhand.

  • Duration
  • Prep Time
  • 2-3 ServingsServings


Marinade and chicken

  • 1 large onion
  • 1 1/2 mangos
  • Pinch of salt
  • 1 tablespoon oil
  • 2 tablespoon red wine
  • 1 pound chicken cutlets


  • 1/2 mango
  • 1/2 head romaine or 1 ten ounce bag pre-washed lettuce
  • 1/4 cup pomegranate seeds
  • Olive oil, for dressing
  • Salt and pepper to taste


In the jar of a blender bowl of a food processor, combine the onion, 1 ½ mangos, salt, oil, and red wine. Process
to create liquid.

Marinate chicken in mixture for 1-2 hours or overnight.
Remove chicken from marinade. In a grill pan over medium-high heat, grill chicken until cooked through, approximately 5 minutes on each side. Alternatively, chicken can be broiled. Cut chicken into thin strips.
Toss lettuce, strips of grilled chicken, with remaining mango, diced, and pomegranate seeds. Toss with olive oil, salt and pepper. The flavor and juice from the chicken should be ample to accommodate the simple dressing.