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Chicken Mango Avocado Salad

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 615kcal
Author: Melissa Snyder


Chicken Avocado Mango Salad Ingredients:

  • 1 lb boneless skinless chicken breasts 2 medium
  • .5 tsp garlic salt
  • .25 tsp ground black pepper
  • 2 tsp olive oil
  • 6 c romaine lettuce rinsed, chopped and spun dry
  • .5 c cherry tomatoes halved
  • .5 cucumber english or hot house
  • 1 mango peeled, seeded, and diced
  • 1 avocados peeled, pitted and diced
  • .5 c red onions thinly sliced
  • .25 c fresh cilantro chopped
  • .5 c sliced almonds sliced, optional

Honey Vinaigrette Dressing:


Chicken Mango Avocado Salad

  • Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
  • In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion,  cilantro (cilantro can be omitted if you have a cilantro aversion).

Honey Vinaigrette Dressing:

  • Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste*


Calories: 615kcal | Carbohydrates: 22g | Protein: 29g | Fat: 46g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1047mg | Potassium: 1122mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6880IU | Vitamin C: 31.7mg | Calcium: 85mg | Iron: 2.3mg
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