Thai-Inspired Chicken& Mango Chopped Salad

Season the diced chicken breast lightly with a pinch of salt and pepper.

Heat a skillet over medium heat and add a drizzle of olive oil.

Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes.

Transfer the cooked chicken to a plate and let it rest while you prepare the vegetables.

In a large mixing bowl, combine the diced mango, mixed salad greens, thinly sliced red bell pepper, cucumber, red onion, and chopped cilantro.

In a small bowl, whisk together the lime juice, fish sauce, sugar, chili flakes, and the remaining tablespoon of olive oil to create the dressing.

Add the rested chicken to the bowl of vegetables.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Taste the salad and adjust seasoning with extra lime juice, fish sauce, or chili flakes if desired.

Serve the salad immediately, enjoying the fresh, protein‑rich flavors.