Easy Mango Chicken Pasta Salad

Easy Mango Chicken Pasta Salad solves the 7 p.m. dinner dilemma. After making this many times, I learned the secret to juicy chicken and vibrant flavors. Crispy, fresh, and full of life. Check out my Crispy Dill Pickle Roasted Chickpeas Snack Recipe for a great side. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Roasted Chickpeas Snack Recipe and Easy Spicy Chicken with Fresh Mango Salsa Recipe.

What You'll Need for Easy Mango Chicken Pasta Salad

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless skinless chicken breasts
• 8 oz linguine pasta
• 1 cup diced fresh mango
• 1/2 cup halved cherry tomatoes
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp cumin
• 1/4 tsp chili powder
• Optional: 1/4 cup crumbled feta cheese
• Optional: 1/4 cup chopped cilantro
• Optional: 1 tbsp toasted sesame seeds

How to Make Easy Mango Chicken Pasta Salad

1. Cook pasta: Bring a large pot of salted water to a boil. Add linguine and cook 2 minutes less than package instructions. Drain and rinse under cold water.
2. Cook chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook 5-6 minutes per side until golden brown and cooked through. Let rest 5 minutes, then slice.
3. Make dressing: In a bowl, mix Greek yogurt, lemon juice, honey, Dijon mustard, cumin, and chili powder. Adjust seasoning to taste.
4. Assemble salad: In a large bowl, combine pasta, sliced chicken, mango, cherry tomatoes, and red onion. Pour dressing over and toss until evenly coated.
5. Serve: Top with feta, cilantro, and sesame seeds if desired. Serve immediately or chill for 1 hour before serving.

Storing & Reheating Easy Mango Chicken Pasta Salad

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Prepare up to 24 hours in advance and store in the fridge

Freezing Easy Mango Chicken Pasta Salad

Freeze for up to 1 month in a sealed container

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 10-15 minutes Microwave: Reheat in 30-second increments until warm

Recipe Notes

• Chef tip: Let chicken rest before slicing to retain juices
• Best substitution: Use diced peaches or pineapples if mango is unavailable
• Make-ahead: Assemble and refrigerate up to 24 hours before serving
• Scaling: Double or triple recipe for larger portions
• Troubleshooting: If dressing is too thick, add a splash of water or milk to loosen

Easy Mango Chicken Pasta Salad

⏱

Prep

15 min

🍳

Cook

20 min

⏳

Total

35 min

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 2 boneless skinless chicken breasts
• 8 oz linguine pasta
• 1 cup diced fresh mango
• 1/2 cup halved cherry tomatoes
• 1/4 cup red onion, finely chopped

Seasonings

• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp cumin
• 1/4 tsp chili powder

Optional Toppings

• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cilantro
• 1 tbsp toasted sesame seeds

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Add linguine and cook 2 minutes less than package instructions. Drain and rinse under cold water.
2. Cook chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook 5-6 minutes per side until golden brown and cooked through. Let rest 5 minutes, then slice.
3. Make dressing: In a bowl, mix Greek yogurt, lemon juice, honey, Dijon mustard, cumin, and chili powder. Adjust seasoning to taste.
4. Assemble salad: In a large bowl, combine pasta, sliced chicken, mango, cherry tomatoes, and red onion. Pour dressing over and toss until evenly coated.
5. Serve: Top with feta, cilantro, and sesame seeds if desired. Serve immediately or chill for 1 hour before serving.

Notes

• Chef tip: Let chicken rest before slicing to retain juices
• Best substitution: Use diced peaches or pineapples if mango is unavailable
• Make-ahead: Assemble and refrigerate up to 24 hours before serving
• Scaling: Double or triple recipe for larger portions
• Troubleshooting: If dressing is too thick, add a splash of water or milk to loosen

Storage

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze for up to 1 month in a sealed container
• Oven reheat: Reheat in a preheated 350°F oven for 10-15 minutes
• Microwave reheat: Reheat in 30-second increments until warm
• Make ahead: Prepare up to 24 hours in advance and store in the fridge

Nutrition Per Serving

• Calories: 380
• Protein: 25g
• Fat: 12g
• Carbs: 35g
• Fiber: 3g
• Sugar: 5g
• Sodium: 450mg
• Cholesterol: 80mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mango Chicken Pasta Salad FAQs

A Warm Final Note

I can’t wait for you to try Easy Mango Chicken Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!