Chicken Mango Avocado Salad Recipe
Description:
This Chicken Mango Avocado Salad is a vibrant, refreshing, and protein-packed dish perfect for warm weather or light lunches. Juicy grilled chicken, sweet ripe mango, and creamy avocado come together with fresh veggies and a zesty lime dressing. It’s healthy, gluten-free, and can be made dairy-free and paleo-friendly.
Time Overview:
Task Time
Prep Time 15 minutes
Cook Time (grilling chicken) 10–12 minutes
Assembly Time 5 minutes
Total Time 30–35 minutes
Ingredients
For the Salad:
2 cooked chicken breasts (grilled, pan-seared, or rotisserie), sliced
1 ripe mango, peeled, pitted, and diced
1 ripe avocado, peeled, pitted, and diced
4 cups mixed salad greens (spinach, arugula, romaine, etc.)
½ small red onion, thinly sliced
½ red bell pepper, thinly sliced (optional)
¼ cup fresh cilantro or parsley, chopped
¼ cup cherry tomatoes, halved (optional)
For the Lime Honey Dressing:
3 tbsp olive oil
1 tbsp lime juice (freshly squeezed)
1 tsp honey (or maple syrup)
½ tsp Dijon mustard (optional for tang)
Salt & pepper to taste
Instructions
1. Prepare Chicken (if not pre-cooked):
Grilled Option: Season chicken breasts with salt, pepper, garlic powder, and a drizzle of olive oil. Grill on medium-high heat for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest, then slice.
Quick Option: Use rotisserie chicken or pan-sear chicken breasts for 5–6 minutes per side.
2. Prepare Mango and Avocado:
Dice mango and avocado into bite-sized chunks. Set aside.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning.
4. Assemble the Salad:
In a large salad bowl, combine salad greens, sliced red onion, bell pepper, and tomatoes.
Add mango, avocado, and sliced chicken on top.
Sprinkle with chopped cilantro.
5. Dress & Serve:
Drizzle the lime dressing over the salad just before serving. Toss gently and serve immediately.
Pro Tips:
Ripe mango should give slightly to pressure. If it smells sweet at the stem, it’s ready.
Use grilled shrimp or tofu for a pescatarian or vegetarian version.
Add toasted nuts like almonds or cashews for crunch.
For meal prep, keep the avocado and dressing separate until ready to eat.
Common Questions & Answers
Q: Can I make this salad ahead of time?
A: Yes, but for best freshness, store the dressing separately and add avocado and dressing just before serving to avoid browning and sogginess.
Q: What type of mango is best?
A: Ataulfo (honey mango) or Kent mangoes are ideal for salads due to their sweetness and low fiber content.
Q: Is this salad keto-friendly?
A: With slight modification, yes. Omit the honey/maple syrup and reduce the mango to a small portion (since it’s higher in carbs).
Q: Can I use pre-cooked chicken?
A: Absolutely. Rotisserie chicken or leftover grilled chicken works great and saves time.
Q: How do I keep avocado from browning?
A: Toss diced avocado in a little lime juice and add it just before serving.
Q: What can I serve with this salad?
A: It’s a complete meal on its own, but you can pair it with:
Crusty bread or garlic toast
Quinoa or couscous on the side
A glass of chilled white wine or citrus iced te