If you’re in the mood for a refreshing and vibrant dish that’s both nutritious and delicious, look no further than Chicken Mango Avocado Salad! Bursting with flavors and textures, this salad combines tender chicken, sweet mango, creamy avocado, and crisp vegetables, making it an ideal choice for lunch or dinner on warm days.

Why Make This Recipe

This Chicken Mango Avocado Salad isn’t just about taste; it’s also packed with health benefits. The combination of lean protein from the chicken, healthy fats from the avocado, and plenty of vitamins and minerals from the fresh veggies makes this salad a well-rounded meal. Plus, it’s quick to prepare and perfect for meal prep or entertaining guests. Who wouldn’t want a beautiful dish that tastes as good as it looks?

How to Make Chicken Mango Avocado Salad

Making this salad is simple and quick. Follow these easy steps to whip up a dish that will leave everyone craving for more!

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. Season with garlic salt and black 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, then slice into strips against the grain.
In a large salad bowl, add the chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro. (Feel free to omit the cilantro if you’re not a fan!)
To make the Honey Vinaigrette Dressing, combine all dressing ingredients in a mason jar. Cover tightly with a lid and shake until well combined. Alternatively, mix in a bowl and whisk thoroughly. If not using right away, give it a good shake before serving. Drizzle the dressing over the salad and adjust to taste.

How to Serve Chicken Mango Avocado Salad

Serve this salad fresh and crisp, ideally within a few hours of preparation for the best flavor and texture. It pairs wonderfully with grilled meats or can stand alone as a vibrant light meal.

How to Store Chicken Mango Avocado Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. Keep the dressing separate until you’re ready to serve to prevent the salad from getting soggy. It’s best consumed within 1-2 days.

Tips to Make Chicken Mango Avocado Salad

If you want more flavor, marinate your chicken in lime juice, garlic, and spices before cooking.
Toast your almonds for added crunch and a deeper flavor.
Feel free to customize the salad by adding your favorite ingredients, such as bell peppers or corn.

Variation

For a vegetarian option, replace the chicken with chickpeas or black beans, and you can even add some quinoa for extra protein and fiber!

FAQs

Can I use frozen mango in this salad?
Yes, you can use frozen mango! Just make sure to thaw it completely and drain any excess moisture.
Is there a substitute for honey in the dressing?
Absolutely! You can use maple syrup or agave nectar for a vegan alternative.
Can I make this salad ahead of time?
While the salad can be prepped ahead, it’s best to add the dressing just before serving to keep the ingredients fresh and crunchy.

Enjoy creating this delicious Chicken Mango Avocado Salad that’ll impress everyone at your table!

Chicken Mango Avocado Salad

A refreshing and vibrant salad combining tender chicken, sweet mango, creamy avocado, and crisp vegetables, perfect for a nutritious meal.

Prep Time 10

Cook Time 6

Total Time 16

Serving Size servings

Ingredients

For the Salad

1 lb chicken breasts (2 medium)
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) Omit if not a fan
1/2 cup sliced almonds (toasted, for topping) Toast for added crunch

For the Honey Vinaigrette Dressing

1/2 cup extra virgin olive oil
3 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp honey Substitute with maple syrup for vegan option
1 clove (1 tsp minced) garlic
1 tsp sea salt
1/4 tsp black pepper (or to taste)

Instructions

Preparation and Cooking

Cut the chicken breast in half lengthwise. Season with garlic salt and black 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, then slice into strips against the grain.

Assembling the Salad

In a large salad bowl, add the chopped romaine.
Top with halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro.

Making the Dressing

To make the Honey Vinaigrette Dressing, combine all dressing ingredients in a mason jar.
Cover tightly with a lid and shake until well combined or mix in a bowl and whisk thoroughly.
If not using right away, give it a good shake before serving.

Serving

Drizzle the dressing over the salad and adjust to taste.

Notes

Serve fresh and crisp, ideally within a few hours of preparation for the best flavor and texture. Store leftovers in an airtight container in the refrigerator and keep the dressing separate until ready to serve.