Delicious Chicken Mango Avocado Salad
If you’re looking for a refreshing and colorful dish that’s perfect for any occasion, look no further than the Chicken Mango Avocado Salad! This vibrant salad is not only a feast for the eyes but is also packed with nutrients and flavor. With the perfect combination of juicy mango, creamy avocado, and tender chicken, it’s a meal that you’ll want to make again and again!
Why Make This Recipe
Making this salad is a fantastic way to enjoy a healthy yet satisfying meal. It’s the ultimate blend of textures and flavors—crisp lettuce, sweet mango, creamy avocado, and savory chicken all come together to create a delightful experience for your taste buds. Plus, it’s easy to prepare, making it an ideal choice for lunch, dinner, or even a potluck. Whether you’re trying to eat healthier or just want to impress your friends at your next gathering, this Chicken Mango Avocado Salad is sure to be a hit!
How to Make Chicken Mango Avocado Salad
Ingredients:
- 1 lb chicken breasts (2 medium)
- 1/2 tsp garlic salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 2 tsp olive oil
- 6 cups romaine lettuce (1 head, rinsed, chopped, and spun dry)
- 1/2 cup cherry tomatoes (halved)
- 1/2 English cucumber (sliced)
- 1 mango (pitted, peeled, and diced)
- 1 avocado (pitted, peeled, and diced)
- 1/2 small purple onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/2 cup sliced almonds (toasted, for topping)
- 1/2 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 garlic clove (1 tsp minced)
- 1 tsp sea salt
- 1/4 tsp black pepper (or to taste)
Directions:
- Cut the chicken breast in half lengthwise, then season with garlic salt and pepper to taste. Sauté in 2 tsp olive oil over medium-high heat until browned and cooked through, about 3 minutes per side. Remove from the pan, cool for 5 minutes, and slice into strips against the grain.
- In a large salad bowl, add the chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, and 1/4 cup cilantro (feel free to omit the cilantro if it’s not your thing).
- To make the honey vinaigrette dressing, combine all the dressing ingredients in a mason jar, cover tightly with the lid, and shake until well combined. Alternatively, mix in a bowl and whisk thoroughly. If not using it right away, give it a shake before serving.
- Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste.
How to Serve Chicken Mango Avocado Salad
This salad is delicious on its own or can be served alongside grilled shrimp or fish for a heartier meal. Garnish with extra almonds or a few sprigs of cilantro for an extra pop of color.
How to Store Chicken Mango Avocado Salad
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, squeeze a bit of lemon or lime juice over the top before sealing the container.
Tips to Make Chicken Mango Avocado Salad
- Make sure to use ripe avocados and mangoes for the best flavor and texture.
- You can prepare the chicken and dressing in advance and assemble the salad just before serving to keep it fresh.
- If you’re short on time, pre-cooked chicken or rotisserie chicken can be a great shortcut.
Variation
Feel free to customize this salad by adding other ingredients that you love! Some great additions include black beans for extra protein, corn for sweetness, or even a bit of feta cheese for a tangy kick.
FAQs
- Can I make this salad ahead of time?
Yes, you can prepare the chicken and dressing in advance, but it’s best to assemble the salad just before serving to keep the ingredients fresh. - Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it a great option for those with gluten sensitivities. - What can I substitute for the chicken?
If you prefer a vegetarian option, you can substitute the chicken with grilled tofu or chickpeas for added protein.
Chicken Mango Avocado Salad
Ingredients
For the Salad
- 1 lb chicken breasts (2 medium)
- 1/2 tsp garlic salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 2 tsp olive oil
- 6 cups romaine lettuce (1 head, rinsed, chopped, and spun dry)
- 1/2 cup cherry tomatoes (halved)
- 1/2 English cucumber sliced
- 1 mango (pitted, peeled, and diced)
- 1 avocado (pitted, peeled, and diced)
- 1/2 small purple onion (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1/2 cup sliced almonds (toasted, for topping)
For the Dressing
- 1/2 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 clove garlic (1 tsp minced)
- 1 tsp sea salt
- 1/4 tsp black pepper (or to taste)
Instructions
Preparation
- Cut the chicken breast in half lengthwise, then season with garlic salt and pepper to taste.
- Sauté in 2 tsp olive oil over medium-high heat until browned and cooked through, about 3 minutes per side.
- Remove from the pan, cool for 5 minutes, and slice into strips against the grain.
Assembly
- In a large salad bowl, add the chopped romaine.
- Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, and 1/4 cup cilantro.
Dressing
- To make the honey vinaigrette dressing, combine all the dressing ingredients in a mason jar, cover tightly with the lid, and shake until well combined.
- Alternatively, mix in a bowl and whisk thoroughly. If not using it right away, give it a shake before serving.
Serving
- Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste.
