Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
The Comfort of Grilled Sweet Chili Chicken and Mango Salad Recipe
There’s something truly special about the harmony of sweet, spicy, and fresh flavors in the Grilled Sweet Chili Chicken and Mango Salad Recipe. I love how this dish brings together juicy, charred chicken and the tropical vibrancy of mango—all wrapped in a lightly crisp romaine bed. It’s like a sunny escape on a plate, perfect for a weekend lunch that feels both refreshing and satisfying.
You’ll notice the sweet chili dressing pulls all the flavors together with its zingy lime and garlic notes. It’s the kind of recipe that feels fancy yet surprisingly simple, and once you try it, it’ll become a go-to for when you want something comforting but not heavy. Trust me, the layered contrasts here are entirely addictive.
This recipe also shines because it’s flexible for all kinds of cooks—whether you’re an outdoor grilling pro or a kitchen rookie. The chicken marinates to tender perfection, and the salad stays crisp and bright. So grab your apron, and let’s dig into why this salad feels like a little celebration every time.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
Ginger & garlic: These fresh aromatics give the dressing a zippy warmth and depth.
Lime juice: Adds a bright acidity that cuts through the richness and lifts flavors.
Sambal oelek chili paste (or flakes): Your kick of heat with a smoky, earthy undertone.
Maple syrup: Balances the heat with just the right touch of sweetness—feel free to adjust.
Coconut aminos or tamari: For a savory, umami twist that’s also gluten-free.
Avocado oil: Keeps everything smooth and silky without overpowering the other elements.
Chicken thighs: They stay juicy and tender on the grill, with more flavor than breasts.
Romaine: Offers crispness and a fresh, mild backbone to the salad.
Red bell pepper: Adds crunch and sweetness.
Champagne mangoes: Their velvety, fragrant sweetness elevates the whole dish.
Red onion: Skinny slices bring a subtle bite and beautiful color contrast.
Cilantro: Fresh and herbaceous, a must for that bright finish.
Avocado: Creamy slices mellow the heat and add richness.
Lime wedges: For a fresh squeeze that wakes up the entire salad at the table.
Prep Before You Begin
Getting all your ingredients chopped, sliced, and ready really helps this recipe flow beautifully. You’ll want to make the sweet chili dressing first so it can chill and deepen in flavor while the chicken marinates. I recommend marinating for at least an hour, but if you have time, 8 or more hours turns the chicken extra flavorful and tender.
Meanwhile, prepping your veggies and mango keeps things fun and quick once the grill heats up. Remember to preheat your grill to medium-high—around 350º–400ºF is ideal for getting those lovely char marks without drying out the chicken. Mise en place truly shines here, and it’ll save you any last-minute hustle.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Grilled Sweet Chili Chicken and Mango Salad Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Grilled Sweet Chili Chicken and Mango Salad Recipe
Blend the dressing: Add ginger, lime juice, garlic, sambal oelek, maple syrup, coconut aminos, and avocado oil to a blender. Blend until smooth and bright—this sets the stage with a vibrant, silky dressing. Pour out 1/4 cup for your chicken marinade and chill the rest for serving.
Marinate the chicken: Combine chicken thighs with the reserved dressing, extra chili paste, and maple syrup. Let it soak up those flavors for at least 1 hour—overnight is best if you can wait. The marinade tenderizes the meat and infuses it with that sweet-spicy kick you’ll love.
Prep the grill and salad: Preheat your grill to medium-high heat, aiming for 350º-400ºF. While it warms up, toss romaine, red pepper, mango, red onion, and cilantro into a large bowl. The contrast of textures here adds so much life—from crisp greens to juicy mango bite.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Grilled Sweet Chili Chicken and Mango Salad Recipe turns out reliably amazing.
Grill the chicken: Place chicken thighs on the hot grill, cooking for 6–8 minutes until the meat easily lifts off the grill surface. Flip and cook another 4–5 minutes until fully cooked with no pink inside. Chicken thighs grill up juicy with a lightly crisp exterior here—watch for those beautiful char marks.
Rest and slice: Let the chicken rest a few minutes after grilling. This step is essential for locking in juices. Then, slice or cube the thighs into bite-sized pieces that melt into the salad when you toss them together.
Assemble & serve: Top your salad base with warm chicken and creamy avocado slices. Serve with extra sweet chili dressing on the side for drizzling. The mingling of warm chicken, fresh mango, and zesty dressing is just irresistible.
Creative Variations for Grilled Sweet Chili Chicken and Mango Salad Recipe
Swap foie gras for chicken to make it a vegetarian version by grilling tofu or tempeh in the same marinade.
Add crunchy peanuts or toasted cashews for a nutty texture contrast that complements the sweetness perfectly.
Use baby kale or arugula for the greens if you prefer a peppery bite instead of romaine crisp.
Throw in sliced jalapeños or a dash of smoked paprika to turn up the heat and add smoky complexity.
In place of mango, try fresh pineapple or ripe papaya for a tropical twist that stays juicy and bright.
Top the salad with a handful of crispy fried shallots to add a savory crunch.
Storage, Freezing & Reheating
Store leftover chicken and dressing separately in airtight containers in the fridge for up to 4 days.
The salad components (greens, mango, avocado) are best enjoyed fresh; prepare just before serving whenever possible.
Chicken can be reheated gently in a skillet or microwave—avoid overcooking to keep it tender.
Freezing the marinated chicken is possible but isn’t recommended once combined with fresh salad ingredients.
Keep avocado sliced separately to prevent browning; add right before serving.
Grilled Sweet Chili Chicken and Mango Salad Recipe FAQs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and tolerate grilling better. If you prefer breasts, watch the cooking time closely to avoid drying out.
Is there a paleo-friendly option? Absolutely—use chili flakes instead of sambal oelek and swap maple syrup for raw honey if you like.
How can I make this recipe vegan? Try marinated tofu or grilled portobello mushrooms. The sweet chili dressing works beautifully as a marinade for these too.
Can I make the salad ahead of time? Prep the dressing and chicken in advance, but toss the salad ingredients right before eating to keep everything fresh.
What sides go well with this salad? A side of coconut rice or crispy plantain chips pairs wonderfully to round out the meal.
