Tangy, Tropical & Spicy: Mango, Cucumber & Chilli Salad with Grilled Chicken

Serves: 2 as a main, or 3–4 as a side

Prep Time: 20 minutes | Cook Time: 20 minutes

There’s something about this salad that instantly lifts your mood, the burst of mango sweetness, the gentle heat of chilli, the crunch of cucumber, and the smokiness of grilled chicken. It’s light but deeply satisfying, the kind of meal that tastes like sunshine after a long day.

I first made this one afternoon when I wanted something quick, colourful, and nourishing. What began as a mango and chilli salad soon became a full meal — fresh spinach for greens, and grilled chicken to make it heartier. The result? A dish that feels both tropical and comforting, tangy yet balanced.

Ingredients

For the salad

• 2 ripe mangoes, diced
• ½ cucumber, diced
• ½ red onion, chopped
• ½ red bell pepper diced
• 3-4 cherry tomatoes
• 1 red chilli + 1 green chilli, finely chopped (adjust to your spice level)
• A handful of fresh spinach, roughly chopped
• A few mint leaves, chopped

For the dressing

• 2 tbsp oil
• Salt to taste
• Juice of 1 lime
• 1 tsp honey or brown sugar
• ½ tsp chilli flakes or black pepper
• 1 tsp tamarind paste or light soy sauce

For the grilled chicken

• 2 chicken breasts
• 3 tbsp oil
• 1 tsp soy sauce
• ½ tsp smoked paprika
• 2 tbsp onion powder
• 1 tsp garlic powder
• Bouillon cubes to taste
• ½ tsp fresh ginger, grated
• ½ small scotch bonnet, finely blended or minced (or chilli powder)

Method

Marinate the chicken: Combine olive oil, soy sauce, paprika, garlic powder, grated ginger, minced scotch bonnet (or chilli powder), and bouillon in a bowl.

Slice the chicken breast thinly across its length, not too thin that they crisp up, but just enough to cook evenly and stay juicy inside. Coat the chicken evenly in the marinade, then let it sit for 15–20 minutes to soak up the flavour.

Tip: Marinate the chicken for at least 15–20 minutes before grilling. It helps the flavours soak in and keeps the slices tender and full of flavour.

Prepare the dressing: Whisk together tamarind paste, honey, lime juice, olive oil, salt and pepper until smooth and glossy.

Tip: When making dressings, always taste as you go. Adjust the salt, spice, or sweetness to suit your palate — it’s all about balance.

Grill the chicken:Heat a grill pan on medium heat and cook chicken on both sides until golden brown and cooked through.

Assemble the salad: In a bowl, combine mango, cucumber, chillies, onion, cherry tomatoes, spinach and mint. Pour over the dressing and toss gently to coat.

Serve: Arrange the salad on a plate, top with the grilled chicken, and finish with a drizzle of dressing if desired.

Serving Tips: This salad is beautiful on its own, but pairs wonderfully with coconut rice, roasted or boiled sweet potatoes for a full meal. It’s the kind of food that makes healthy eating feel indulgent.

A Note from My kitchen

Every recipe I share is a reflection of how I cook, simple ingredients layered with flavour, colour, and warmth. This mango salad is exactly that: a reminder that food doesn’t need to be complicated to feel special.