Preheat your oven to 375°F (190°C). Place boneless chicken breasts on a baking sheet lined with parchment paper, season with kosher salt, and bake for 25–30 minutes until the chicken is cooked through and juices run clear. Remove from the oven and allow the chicken to cool for about 10 minutes.

While the chicken cools, take 1 cup of diced mango and blend it in a mini blender until smooth. In a medium bowl, combine the blended mango with ¼ cup of mayonnaise, ½ teaspoon of ground cayenne, a pinch of crushed red chili pepper flakes, and a squeeze of fresh lemon juice. Stir until well combined.

Once the chicken has cooled, shred it using two forks or your hands, then add it to the bowl with the mango mayonnaise. Mix everything thoroughly.

Choose your favorite gluten-free bread or wraps, and generously spread the Mango Chicken Salad mixture on one side. Top with a layer of mixed salad greens and cucumber slices. Carefully close your sandwich or wrap it up.