Cork to Fork: Chicken & Mango Salad

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Viognier with Chicken & Mango Salad

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance. Our Viognier’s notes of apricot, nectarine, and green apple complement the sweetness of mango, while its subtle herbal finish ties beautifully into the fresh greens and citrus dressing.

Ingredients

Salad Base:

  • 2 cooked chicken breasts (grilled or rotisserie), sliced
  • 1 large ripe mango, diced
  • 4 cups mixed greens (arugula, spinach, romaine)
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ¼ red onion, finely sliced
  • 1 avocado, diced
  • Fresh cilantro, chopped (optional)

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Salad Base: In a large salad bowl, combine the sliced cooked chicken, diced mango, mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado. Toss gently to mix everything together.
  2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
  3. Toss the Salad: Drizzle the homemade dressing over the salad just before serving. Toss gently to coat the ingredients with the dressing.
  4. Garnish and Serve: Garnish the salad with fresh cilantro (if using) and serve immediately. You can also add extra toppings like nuts, seeds, or cheese if desired.

Servings and Timing

  • Servings: This recipe serves 4 as a main dish or 6 as a side.
  • Prep Time: 10-15 minutes
  • Cook Time: 0 minutes (if using pre-cooked chicken)
  • Total Time: 10-15 minutes

Variations

  • Grilled Vegetables: Add grilled veggies like bell peppers or zucchini for an extra smoky flavor.
  • Vegan Option: Omit the chicken and substitute it with chickpeas or roasted tofu for a plant-based option.
  • Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the dressing for some heat.
  • Nuts and Seeds: Top with toasted almonds, sunflower seeds, or pumpkin seeds for extra crunch and nutrition.

Storage/Reheating

  • Storage: This salad is best served fresh, but you can store the salad base (without dressing) in an airtight container in the refrigerator for up to 1 day. The dressing can be stored separately in the fridge for up to 3 days.
  • Reheating: Reheat the chicken if necessary before adding to the salad, but avoid reheating the entire salad, as the fresh ingredients will wilt.