Cashew Chicken Chopped Salad with Chili Dusted Mango.

This Cashew Chicken Chopped Salad with Chili Dusted Mango. is crunchy, bright, and super easy to pull together on a weeknight or for a light weekend lunch. Think crisp butter lettuce, snap peas sliced into thirds, crisp bell peppers, and toasted cashews folded with juicy chicken and a kick of sesame. The showstopper is the mango—half diced and half thinly sliced, the slices dusted with a whisper of chili powder to balance sweet and heat. It’s fresh, layered, and full of contrasting textures that keep every bite interesting.

Why you’ll love this salad

There’s so much to love about this salad: it’s fast to make, uses simple pantry staples, and delivers big flavor without complicated steps. The sesame oil and low-sodium soy sauce give the chicken an umami lift, while the citrus-bright mango and cilantro keep things lively. The toasted cashews add a buttery crunch that pairs beautifully with tender chicken and crisp vegetables. Plus, the dressing is essentially the flavors already in the dish—no heavy sauces masking the ingredients.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup sugar snap peas, the peas cut into thirds
• 1/2 red bell pepper, cut into 1/2-inch pieces
• 1/2 green bell pepper, cut into 1/2-inch pieces
• 2 shallots, cut into 1/2-inch pieces
• 1 garlic cloves, minced
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup roasted cashews, chopped
• 1 tablespoon toasted sesame oil
• 1 boneless, skinless, chicken breasts, cut into pieces
• 1/2 tablespoon low-sodium soy sauce
• 4 cups butter lettuce, chopped
• 1 green onion, sliced
• 2 tablespoons freshly chopped cilantro
• 1 mango, half peeled and chopped, half peeled and sliced
• 1/4 teaspoon chili powder

Hands-on time and yield

This recipe takes about 25–30 minutes from start to finish and serves 2–3 as a main dish, or 4 as a side. It’s perfect for meal-prep lunches because everything holds up nicely when kept separate and then tossed together just before serving.

Prep tips before you start

• Trim and chop all vegetables and the mango before you heat the pan so assembly is quick.
• Slice the chicken into even pieces so it cooks through the same time.
• Toast or chop cashews ahead of time if you like them extra crisp; they can be warmed in the pan for 1–2 minutes before assembling.

Step-by-step instructions

The following directions rewrite the original steps into a clear, step-by-step method while preserving the original ingredient quantities and the order of actions. Read through once, then follow the steps in sequence for the best result.

1. Prep the ingredients. Cut the sugar snap peas into thirds. Slice the red and green bell peppers into 1/2-inch pieces. Cut the shallots into 1/2-inch pieces and mince the garlic. Chop the roasted cashews if they aren’t already chopped. Peel the mango, then dice half of it and thinly slice the other half for garnish. Slice the green onion and chop the cilantro. Chop the butter lettuce into bite-sized pieces. Slice the boneless, skinless chicken breast into even pieces so it cooks quickly and evenly.
2. Season the chicken. Place the cut chicken pieces in a small bowl. Add the 1/2 tablespoon low-sodium soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat evenly. Drizzle the 1 tablespoon toasted sesame oil over the chicken and toss again so the pieces are lightly glazed.
3. Heat the pan and sauté aromatics. Warm a skillet over medium heat and add 2 tablespoons olive oil. Once the oil shimmers, add the shallots and the minced garlic. Sauté for 1–2 minutes until the shallots begin to soften and the garlic is fragrant, stirring frequently to avoid burning.
4. Cook the vegetables. Add the prepared sugar snap peas (cut into thirds), red bell pepper pieces, and green bell pepper pieces to the skillet. Stir to combine with the shallots and garlic. Cook for 3–4 minutes, stirring occasionally, until the vegetables are crisp-tender but still bright in color.
5. Add and cook the chicken. Move the vegetables to one side of the pan and add the seasoned chicken pieces in a single layer. Cook the chicken for 4–6 minutes, turning as needed, until all sides are golden and the inside is cooked through. If your pan is crowded, cook in two batches to avoid steaming. Stir the vegetables and chicken together for the last minute of cooking so flavors can mingle.
6. Toss in cashews and finish. Sprinkle the 1/3 cup chopped roasted cashews into the pan and toss to combine. Cook briefly—about 30 seconds to a minute—just until the cashews are warmed through and aromatic.
7. Season and cool slightly. Taste and adjust seasoning with the remaining salt and pepper if needed, keeping the total at 1/2 teaspoon salt and 1/2 teaspoon pepper as listed. Remove the skillet from heat and allow the chicken and vegetables to cool for a couple of minutes so they don’t wilt the lettuce when combined.
8. Assemble the salad. In a large salad bowl, place the 4 cups chopped butter lettuce as a base. Add the cooked chicken, sautéed sugar snap peas (cut into thirds), red and green bell peppers, shallots, garlic, and chopped roasted cashews. Scatter the sliced green onion and the 2 tablespoons freshly chopped cilantro over the top. Add the half of the mango that was peeled and chopped and toss gently to combine.
9. Prepare the chili-dusted mango slices. Place the remaining sliced mango half on a small plate. Lightly dust the mango slices with 1/4 teaspoon chili powder, spreading the spice evenly so each slice gets a hint of heat. These slices are meant for garnish and a contrasting sweet-and-spicy bite.
10. Serve. Transfer the tossed salad to serving bowls or plates. Arrange the chili-dusted mango slices on top as a bright garnish. If desired, drizzle an extra few drops of toasted sesame oil or a touch more low-sodium soy sauce at the table, but keep additions minimal so the fresh ingredients shine.

Troubleshooting and variations

• If your chicken sticks to the pan, make sure the oil is hot enough before adding it and avoid overcrowding the pan.
• Prefer a nut-free version? Substitute the roasted cashews with roasted chickpeas or seeds for crunch.
• Want more heat? Add a pinch more chili powder to the mango slices or sprinkle a few red pepper flakes into the cooked mixture.
• Make it heartier by tossing in cooked brown rice, quinoa, or rice noodles just before serving.

Storage

Store leftover salad components separately for best results: keep the cooked chicken and vegetable mixture in one airtight container and the lettuce and fresh mango slices in another. Reheat the chicken and vegetables gently in a skillet or microwave, then toss with fresh lettuce and top with the chili-dusted mango when ready to eat. Leftovers will keep 2–3 days in the refrigerator.

Final notes

This Cashew Chicken Chopped Salad with Chili Dusted Mango. balances crisp textures and sweet, spicy flavors in a way that feels both fresh and satisfying. The toasted sesame oil and soy sauce lend savory depth, while the mango and cilantro keep things bright. It’s an easy recipe to scale up for guests, and it adapts well if you want to swap in what you already have on hand. Enjoy a colorful, crunchy bowl that feels special enough for company but simple enough for a busy day.

Quick reference: full recipe at a glance

• 2 tablespoons olive oil
• 1/2 cup sugar snap peas, cut into thirds
• 1/2 red bell pepper, 1/2-inch pieces
• 1/2 green bell pepper, 1/2-inch pieces
• 2 shallots, 1/2-inch pieces
• 1 garlic cloves, minced
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup roasted cashews, chopped
• 1 tablespoon toasted sesame oil
• 1 boneless, skinless, chicken breasts, cut into pieces
• 1/2 tablespoon low-sodium soy sauce
• 4 cups butter lettuce, chopped
• 1 green onion, sliced
• 2 tablespoons freshly chopped cilantro
• 1 mango, half peeled and chopped, half peeled and sliced
• 1/4 teaspoon chili powder

Make this Cashew Chicken Chopped Salad with Chili Dusted Mango. when you want a bright, crunchy meal that feels put-together without fuss. It’s a simple formula: seasoned chicken, crisp vegetables, buttery nuts, and sweet-spicy mango. Toss, garnish, and enjoy.