If you are craving a fresh, vibrant, and satisfying meal that combines sweet, savory, and creamy flavors in one bowl, this Chicken Mango Avocado Salad Recipe is exactly what you need. Packed with juicy grilled chicken, ripe mango, buttery avocado, and crisp veggies, this salad bursts with texture and bright colors. It’s a perfect balance of protein and fresh produce that feels indulgent yet healthy, making it an ideal dish for any time of day. Whether you’re looking for a quick lunch or a light dinner, this salad recipe will delight your taste buds and leave you feeling happily nourished.
Ingredients You’ll Need
All the ingredients in this Chicken Mango Avocado Salad Recipe are simple, wholesome, and fresh, each playing a key role in building layers of flavor and texture. From juicy mango to crunchy toasted almonds, these ingredients ensure every bite is delightful.
- 1 lb chicken breasts (2 medium): The star protein, tender and juicy when properly cooked.
- 1/2 tsp garlic salt: Adds savory depth without overpowering the other flavors.
- 1/8 tsp black pepper: Just a hint of spice to complement the sweetness.
- 2 tsp olive oil: Used to cook the chicken for a perfect golden finish.
- 6 cups romaine lettuce (1 head): Fresh, crunchy base that carries all the toppings beautifully.
- 1/2 cup cherry tomatoes (halved): Juicy bursts of color and mild acidity.
- 1/2 English cucumber (sliced): Adds refreshing crunch and moisture.
- 1 mango (pitted, peeled, and diced): Sweet and tropical, it makes this salad truly special.
- 1 avocado (pitted, peeled, and diced): Creamy texture that balances the crisp vegetables.
- 1/2 small purple onion (thinly sliced): Sharpness and beautiful color for contrast.
- 1/4 cup cilantro (chopped): Herbal brightness to lift the entire dish.
- 1/2 cup sliced almonds (toasted): Nutty crunch on top to add texture and flavor.
- 1/2 cup extra virgin olive oil: The base for a tangy, smooth dressing.
- 3 Tbsp apple cider vinegar: Adds a bright, tangy zing to the dressing.
- 2 tsp Dijon mustard: Provides subtle sharpness and emulsifies the dressing.
- 2 tsp honey: Balances acidity with natural sweetness.
- 1 garlic clove (1 tsp minced): Infuses a gentle punch of flavor into the dressing.
- 1 tsp sea salt: Enhances all the ingredients and blends the flavors.
- 1/4 tsp black pepper: Final touch of seasoning to tie everything together.
How to Make Chicken Mango Avocado Salad Recipe
Step 1: Prepare and Cook the Chicken
Start by seasoning the chicken breasts evenly with garlic salt and black pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until it’s golden brown on the outside and no longer pink inside, about 5 minutes per side. Once cooked, let it rest for a few minutes before slicing into bite-sized pieces. This step ensures juicy, flavorful chicken that forms the hearty foundation of your salad.
Step 2: Prepare the Fresh Ingredients
While the chicken is cooking, rinse and chop the romaine lettuce and spin it dry to avoid sogginess. Halve your cherry tomatoes, slice the cucumber, peel and dice the mango and avocado, and thinly slice the purple onion. Chop the cilantro finely for fresh herbaceous notes. Preparing all fresh ingredients beforehand helps the process go smoothly and keeps everything crisp and vibrant.
Step 3: Toast the Almonds
Lightly toast the sliced almonds in a dry pan over medium heat until golden and fragrant, about 3 to 5 minutes. Toasting amplifies their nutty flavor and adds an irresistible crunch that contrasts beautifully with the tender elements of the salad.
Step 4: Make the Dressing
Whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper in a small bowl until fully emulsified. This dressing is tangy, slightly sweet, and perfectly balanced to complement the sweetness of the mango and the creaminess of the avocado, tying the entire Chicken Mango Avocado Salad Recipe together.
Step 5: Assemble the Salad
In a large bowl, toss the chopped romaine lettuce, cherry tomatoes, cucumber, mango, avocado, purple onion, and cilantro. Add the sliced chicken on top, then drizzle the dressing evenly over everything. Finish by sprinkling the toasted almonds for that final crunch and earthy flavor boost. Gently toss one last time to combine all flavors without mashing the delicate avocado pieces.
How to Serve Chicken Mango Avocado Salad Recipe
Garnishes
Fresh cilantro leaves and a few extra toasted almonds sprinkled on top enhance both presentation and flavor. You can also add a wedge of lime for those who like a citrusy pop just before digging in.
Side Dishes
This salad shines on its own but pairs beautifully with crusty bread or warm tortilla chips for a casual meal. A light soup or a chilled white wine also complements the fresh, fruity elements of the Salad’s profile.
Creative Ways to Present
Serve the salad in individual mason jars for stylish packed lunches or layer ingredients on a large platter, creating a colorful centerpiece perfect for entertaining guests. You could even stuff this salad into halved pita pockets for a portable twist that’s fun and easy to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover salad components separately if possible, especially the avocado and dressing, to keep everything fresh and prevent sogginess. The chicken can be refrigerated for up to 3 days, while the veggies and dressing last about 2 days when stored in airtight containers.
Freezing
Freezing this salad is not ideal because the fresh fruits and avocado become mushy once thawed. However, you can freeze cooked chicken breasts on their own and add them fresh to the salad when ready to eat.
Reheating
If you’d like to warm up the chicken before adding it to the salad, gently reheat in a skillet or microwave without overcooking. The rest of the salad is best enjoyed cold or at room temperature to preserve the crisp textures and vibrant flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and tend to be more tender, but be sure to adjust cooking time since thighs may take a bit longer to cook through.
How ripe should the mango and avocado be?
Choose mangoes that are fragrant and slightly soft to the touch, and avocados that yield to gentle pressure without feeling mushy. This ensures the salad has the perfect balance of sweetness and creamy texture.
Is it possible to make this salad vegetarian?
Yes, simply omit the chicken and consider adding a protein substitute like chickpeas, grilled tofu, or roasted nuts to keep the salad filling and balanced.
Can I prepare the dressing in advance?
Definitely! The dressing can be whisked together and stored in the fridge for up to a week. Just give it a good shake or stir before serving.
What if I don’t have fresh cilantro?
If you’re not a fan or can’t find fresh cilantro, fresh parsley or basil make good alternatives, though the flavor profile will shift slightly.
Final Thoughts
This Chicken Mango Avocado Salad Recipe has quickly become one of my absolute favorites for its bright flavors, wonderful textures, and ease of preparation. It feels like a little celebration in every bite, perfect for bringing a touch of sunshine to your table. I can’t wait for you to try it and make it your own special go-to meal—you’re going to love it!
Print
Chicken Mango Avocado Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A vibrant and refreshing Chicken Mango Avocado Salad featuring perfectly cooked chicken breasts, fresh mango, creamy avocado, and a zesty homemade dressing. This salad combines sweet, savory, and tangy flavors with a delightful crunch from toasted almonds, perfect for a healthy lunch or light dinner.
Ingredients
Chicken
- 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
Salad
- 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)
Dressing
- 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)
Instructions
- Prepare the chicken: Season the chicken breasts with garlic salt and black pepper on both sides. Heat 2 tsp olive oil in a skillet over medium heat. Cook the chicken for about 5 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside. Remove from heat and let rest before slicing into bite-sized pieces.
- Toast the almonds: In a dry pan over medium heat, toast the sliced almonds for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper until well combined and emulsified.
- Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro. Toss gently to mix.
- Add the chicken and dressing: Add the sliced chicken pieces on top of the salad. Drizzle the dressing evenly over the salad and toss gently to coat all ingredients.
- Serve: Sprinkle the toasted sliced almonds over the salad just before serving for added crunch and flavor. Serve immediately for the freshest taste.
Notes
- You can substitute the chicken breasts with grilled chicken thighs for richer flavor.
- Use ripe mango and avocado for best taste and texture.
- To make the salad vegan, omit the chicken and use a plant-based protein such as chickpeas.
- Toast almonds carefully to avoid burning, which can impart a bitter taste.
- This salad is best enjoyed fresh; avoid storing with dressing to prevent sogginess.
