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Chicken Mango Avocado Salad

A vibrant and refreshing salad packed with juicy mango, creamy avocado, and tender chicken that's perfect for any occasion.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Serving Size 4 servings

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.

Notes

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. Store leftovers in an airtight container in the refrigerator for up to 2 days.