Filipino Adobo Chicken Salad with Mango

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad of chicken thighs simmered in a tangy soy-vinegar adobo, sliced over mixed greens with red onion and sweet mango, finished with fresh lime. This filipino-inspired salads ready in about 35 minutes pairs boneless chicken thighs, soy sauce, white vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 480 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 15 min Serves 2 Filipino cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb boneless chicken thighs in a bowl and cover with 1/4 cup soy sauce, 2 tbsp white vinegar, 3 minced garlic cloves, and 1 tbsp lime juice. Marinate for 15 minutes at room temperature.
  2. Step 2: Heat a skillet over medium-high heat. Add marinated chicken and cook for 6-7 minutes per side until golden brown and cooked through. Let rest 5 minutes, then slice thinly.
  3. Step 3: In a large bowl, combine 5 oz mixed greens, 1/2 cup thinly sliced red onion, 1 cup cubed mango, and 1/2 sliced avocado. Toss gently to combine.
  4. Step 4: Arrange sliced chicken on top of the salad, sprinkle with 1 tsp sesame seeds, and drizzle any remaining marinade over the top just before serving.

Frequently asked questions

How long does Filipino Adobo Chicken Salad with Mango take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Filipino Adobo Chicken Salad with Mango?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Filipino Adobo Chicken Salad with Mango?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Filipino Adobo Chicken Salad with Mango for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Filipino Adobo Chicken Salad with Mango?

Filipino salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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