Cilantro Vinaigrette on Mango Chicken Salad

Cilantro Vinaigrette on Mango Chicken Salad

This dressing is so different than the others I’ve made. I looooooove it. It’s so good.

Cilantro Vinaigrette on Mango Chicken SaladCilantro Vinaigrette on Mango Chicken Salad

I feel like every time I write about a salad I say that it’s a new favorite… But really, this cilantro vinaigrette on mango chicken salad is a new favorite. I’m not kiddin’. I usually hate cherry tomatoes, but these babies had a nice *pop* and sweetness that seriously changed the salad. I had totally planned to fry up some tortilla strips, but that obviously never happened, so yeah. Well, actually I think I liked it better without. It wouldn’t have tasted quite as fresh.

I’d love to say more, but it’s mid afternoon and I am suddenly exhausted. Who else gets hit with a sleepy stick around 2 or 3?

Cilantro Vinaigrette on Mango Chicken Salad

Cilantro Vinaigrette on Mango Chicken Salad
Recipe type: Dressings
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A flavorful fresh salad that is full of pizazz and spunk that will keep your taste buds happy.
  • Romaine, chopped
  • Mango, chopped
  • Avocado, chopped
  • Grape or Cherry Tomatoes, chopped
Spiced Honey Chicken
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • ½ cup honey
  • 2 tablespoons apple cider vinegar
Cilantro Vinaigrette
  • recipe from
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground coriander
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh cilantro
For the Chicken
  1. Heat the oven to 400.
  2. Mix spices together and set aside.
  3. Mix honey and cider vinegar and set aside.
  4. Cover both sides of the chicken in seasoning. Rub it all over that darned chicken.
  5. Cook for 7-8 minutes on one side and flip. Cook for another 7-8 on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook for a few minutes until the honey starts to thicken up and glaze.
  6. Take chicken out of oven and let rest for a few minutes before slicing.
For the Vinaigrette
  1. Whisk it all together and devour!


Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.