Chili Mango Peanut Chicken Salad – The ultimate summer obsession, packed with bright, fresh flavors! This no-cook salad is a colorful mix of crisp greens, lively herbs, rotisserie chicken, sweet mango, creamy avocado, and crunchy peanuts—all drenched in my favorite toasted chili mango peanut dressing. It’s savory, sweet, spicy, and completely irresistible. Super quick to toss together, crazy satisfying, and so tasty… you’ll want to make it all summer!

Okay, so here’s the fun story behind this one. I hit up my cousin Maggie (sometimes I ask my cousins for recipe ideas—they always have the best ones). She’s had this dish on her wishlist for years.

Her and my cousin Abby have been obsessed with this peanut chicken fruit salad from a spot in Cleveland called Joe’s Deli since they were kids. They loved it so much that my Aunt Katie even tried making it at home!

So, I finally gave it a shot. The only catch? Maggie couldn’t really remember the details. She just said, “It’s a chicken salad with peanut dressing and tons of fruit—berries, pineapple, mango, maybe even melon?”

Honestly, the idea of all that fruit in one salad sounded… kinda weird. But I took the inspiration and made it my own—something that felt like me while still nodding to Maggie’s memory of the dish.

The star? The spicy chili mango peanut dressing. It’s based on a dressing I came up with a few summers ago, and it’s still one of my all-time favorites. I blend fresh or frozen mango with peanut butter, toasted sesame oil, lime, and chili flakes. Creamy, sweet, spicy, and so good.

Then I tossed in shredded rotisserie chicken, crisp greens, fresh herbs, mango slices, and creamy avocado. After snapping pics, I threw in some blueberries too—and wow. The sweet mango, spicy peanut dressing, and fresh herbs work perfectly together. It’s unexpected but trust me—it works.

Here’s the breakdown:

For the dressing:

• Fresh or frozen mango chunks
• Creamy peanut butter
• Toasted sesame oil
• Olive oil
• Apple cider vinegar
• Honey
• Sambal oelek
• Tamari or soy sauce
• Garlic

For the salad:

• Cabbage/kale
• Rotisserie chicken
• Persian cucumbers
• Herbs (green onions, basil, cilantro)
• Fresh blueberries
• Fresh mango chunks or slices
• Avocados
• Salted roasted peanuts

Special tools?
Just the basics—a cutting board, a good knife, a blender for the dressing, and a big salad bowl!

Step 1: Make the chili mango dressing
This dressing is so good. We’re obsessed with peanut-based dressings.

Throw in mango chunks, peanut butter, toasted sesame oil, olive oil, vinegar, honey, sambal oelek, tamari or soy sauce, and garlic into a blender. Blend until super creamy, then season with salt.

If you’re not into spice, skip the sambal oelek—no big deal!

Step 2: Assemble the salad
I use shredded green cabbage, kale, and sometimes romaine (but heads up—romaine wilts if you prep this ahead). Add shredded rotisserie chicken, sliced Persian cucumbers, tons of fresh herbs (I use basil and cilantro), green onions, and, if you want, a handful of fresh blueberries. They add a juicy pop that’s so good.

Step 3: Toss it all together
Drizzle the dressing, then top with mango slices, avocado, peanuts, and more dressing. When serving, I love adding pita or tortilla chips—they’re so good. (Maggie eats hers with pita chips!)

Funny side note—Maggie finally sent me a pic of the original salad. And… mine looks nothing like hers. Hers is basically fruit with peanut dressing and chicken. Oh well, I still love this version. It’s so summery and delicious—perfect for Memorial Day!

Lastly, if you make this Chili Mango Peanut Chicken Salad, leave a comment or rating! I love hearing from you and always do my best to reply. And if you make it, tag me on Instagram! Seeing your recreations is my favorite thing.