This Mango Chipotle Chicken Salad is Your New Summer Obsession

Too hot to turn on the oven? This one is for you. You need this Mango Chipotle Chicken Salad in your life immediately.

It is the perfect way to beat the heat. This recipe delivers big, bold flavors with zero sweat. You are going to love the sweet and smoky combo. It is officially your new go-to summer meal.

Why You’ll Love This Recipe

This Mango Chipotle Chicken Salad hits every single flavor note. You get smoky heat from chipotles and sweetness from mango. It is the ultimate healthy reset for your busy week.

This dish is naturally low-carb and gluten-free. It feels like a restaurant meal but costs much less. Your family will beg for seconds every single time. It is truly lunchtime perfection in a lettuce cup.

Simple Method

Making this is as easy as it gets. You just whisk, fold, and serve. There is absolutely no cooking involved here. Use pre-cooked chicken to make this ready in 20 minutes. Even a beginner can master this fresh dish easily.

Ingredients You’ll Need

This recipe uses fresh seasonal produce at its absolute best.

• 2 cups cooked chicken breast, diced
• 1 large ripe mango, peeled and diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup mayonnaise
• 1 tablespoon chipotle peppers in adobo, finely minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 to 12 Bibb or butter lettuce leaves, washed and dried

Step-by-Step

1. In a large mixing bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, salt, and black pepper until the dressing is smooth and homogenous.
2. Add the diced chicken, mango, red bell pepper, red onion, and cilantro to the bowl.
3. Using a large spoon or spatula, fold the ingredients into the dressing until all components are evenly coated.
4. Taste and adjust seasoning with additional salt or lime juice if necessary.
5. Cover and refrigerate the mixture for at least 10 minutes to allow the flavors to meld.
6. Spoon approximately 1/3 cup of the chicken salad mixture into the center of each lettuce leaf.
7. Arrange the wraps on a platter and serve immediately, garnished with additional cilantro if desired.

Best Ways to Enjoy It

Serve these wraps chilled for the best experience. They look beautiful on a platter for summer entertaining. Pair them with salty plantain chips or a side of avocado. A cold hibiscus tea makes the perfect drink pairing. It is a light, refreshing meal for any day.

Storage & Reheating

Store the chicken salad in an airtight container. It stays fresh in the fridge for three days. Do not assemble the wraps until you are ready to eat. This keeps the lettuce crisp and fresh. Give it a quick stir before serving again. It is a fantastic meal prep option for work.

Pro Tips

• Use a rotisserie chicken to save massive amounts of time.
• Pick a mango that is slightly soft but still firm.
• Dab your lettuce leaves dry so they stay extra crunchy.
• Adjust the chipotle amount to control the spicy heat level.
• Let the salad chill to let those bold flavors develop fully.
• Double the recipe if you are feeding a larger crowd.

Ways to Switch It Up

• Swap the chicken for grilled shrimp for a seafood twist.
• Use Greek yogurt instead of mayo for extra protein.
• Add diced avocado for a boost of creamy healthy fats.
• Serve the filling over a bed of quinoa instead.

FAQs

Can I make this ahead of time?

Yes, the flavor actually improves after sitting for a few hours. Just store the lettuce separately to avoid wilting.

Is this recipe very spicy?

It has a mild kick from the chipotle peppers. You can reduce the adobo if you prefer it milder.

What lettuce works best?

Butter or Bibb lettuce is best because the leaves are flexible. Romaine hearts also provide a great satisfying crunch.

You deserve a meal that is as exciting as your summer plans. Dive in!

— Jasmine

Mango Chipotle Chicken Salad Lettuce Wraps

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 315

Ingredients Method

Ingredients

  

• 2 cups cooked chicken breast, diced
• 1 large ripe mango, peeled and diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup mayonnais e
• 1 tablespoon chipotle peppers in adobo, finely minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sal t
• 1/4 teaspoon ground black pepper
• 8 to 12 Bibb or butter lettuce leaves, washed and dried

Method

 

1. In a large mixing bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, salt, and black pepper until the dressing is smooth and homogenous.
2. Add the diced chicken, mango, red bell pepper, red onion, and cilantro to the bowl.
3. Using a large spoon or spatula, fold the ingredients into the dressing until all components are evenly coated.
4. Taste and adjust seasoning with additional salt or lime juice if necessary.
5. Cover and refrigerate the mixture for at least 10 minutes to allow the flavors to meld.
6. Spoon approximately 1/3 cup of the chicken salad mixture into the center of each lettuce leaf.
7. Arrange the wraps on a platter and serve immediately, garnished with additional cilantro if desired.