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
Scale
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.
