Chicken Mango Avocado Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 people
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Calories
352 kcal
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Course
Main Course, Salad
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Cuisine
American
Chicken Mango Avocado Salad
Description
Chicken Mango Avocado Salad features tender chicken breast cooked with garlic salt and pepper, sliced thinly and layered over a bed of chopped romaine lettuce. The salad incorporates fresh and crisp vegetables like cucumber and cherry tomatoes, alongside sweet mango and creamy avocado pieces. Thinly sliced purple onion and chopped cilantro add layers of flavor and color.
The honey vinaigrette dressing blends extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper, providing a sweet and tangy complement to the components. Toasted sliced almonds sprinkled on top add a crunchy contrast and nutty flavor.
This salad works well as a light main dish or a hearty side, with a combination of textures from crisp lettuce and vegetables, creamy avocado, juicy mango, and tender chicken. The fruity and savory elements balance each other, highlighted by the slightly sweet and acidic vinaigrette.
For best results, the vinaigrette may be shaken and added gradually to taste. Chilling the salad briefly before serving helps emphasize the fresh flavors.
Ingredients
Chicken Avocado Mango Salad Ingredients:
- 1 lb chicken breast 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 tomato halved
- 1/2 English cucumber sliced
- 1 Mango pitted, peeled and diced*
- 1 avocado pitted, peeled and diced
- 1/2 purple onion thinly sliced, small
- 1/4 cup cilantro chopped
- 1/2 cup almonds toasted, for topping, sliced
Honey Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 garlic 1 tsp minced, clove
- 1 tsp salt sea salt
- 1/4 tsp black pepper or to taste
Instructions
How to Make Chicken Mango Avocado Salad
- Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp 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, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).
How to Make 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*
Notes
- The dressing quantity can be adjusted; only about two-thirds was used in the original preparation.
- For a different herb flavor, cilantro may be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbs | 14g | |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 561mg | 23% |
| Potassium | 745mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4595IU | 92% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 56mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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