5.0 from 6 votes
Healthy Chicken Mango Salad
easy and healthy chicken salad recipe loaded with tender and juicy chicken, avocado, mango, veggies, and greens. Then tossed in with a homemade poppyseed dressing.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 815 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
For chicken avocado mango salad:
- 1 lb. chicken breasts 2 medium
- 1/2 tsp. kosher salt or to taste
- 1/4 tsp. black pepper or to taste
- 1/2 tbsp. olive oil
- 3-4 cups fresh arugula
- 2/3 cup grape tomatoes
- 2 garden cucumbers
- 1 Mango
- 1 avocado
- 1/2 small purple onion
For poppy seed dressing:
- 1 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 3 tbsp. olive oil
- 1/2 tsp. kosher salt or to taste
- 1/4 tsp. ground dry mustard
- 1/4 tsp. onion powder
- 1 tsp. poppy seeds
Instructions
- Mix all the salad dressing ingredients to a bowl and refrigerate until ready to use.
- Season the chicken breast with salt and pepper. Grill chicken using an outdoor grill until chicken reaches an internal temperature of 165 F
- To cook the chicken indoors, heat oil in a skillet over medium-high heat. Place the chicken breast on the skillet and cook until both sides are nicely golden brown. about 3 minutes on each side.
- Once done, remove from the heat, and allow it to rest for 10 minutes, then cut into cubes.
- Next, prepare the veggies, rinse and spin the arugula until thoroughly dried, or shake to remove the excess water and pat dry with paper towels.
- Chop the onion, cut the tomatoes in half and slice the cucumber.
- Peel the mango. Using a sharp knife carefully cut the mango around the pit. Dice the mango halves and set aside.
- Cut the avocado in half and remove the pit. Using a tablespoon scoop out the flesh from the avocados and dice them.
- Place all the veggies and chicken cubes into a large salad bowl. Pour the poppy seed dressing on top.
- Toss well until all the ingredients are coated into the dressing.Enjoy!
Cup of Yum
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store in the fridge for up to 3 days. Serve cold the next day. Do not freeze.
- Nutritional facts:
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- You can replace the chicken with any other protein like shrimp.
- Use any other greens of choice. We used arugula but others will work just fine.
- Feel free to add other veggies like sweet peppers.
- Oil: any other oil other than olive oil will work.
- Maple syrup can be replaced with honey
- Chicken can be grilled outdoors until they reach an internal temperature of 165F.
Nutrition Information
Calories
815kcal
(41%)
Carbohydrates
43g
(14%)
Protein
55g
(110%)
Fat
49g
(75%)
Saturated Fat
7g
(35%)
Cholesterol
145mg
(48%)
Sodium
1247mg
(52%)
Potassium
2195mg
(63%)
Fiber
13g
(52%)
Sugar
27g
(54%)
Vitamin A
2676IU
(54%)
Vitamin C
73mg
(81%)
Calcium
175mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 815
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 43g | 14% |
| Protein | 55g | 110% |
| Fat | 49g | 75% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 145mg | 48% |
| Sodium | 1247mg | 52% |
| Potassium | 2195mg | 47% |
| Fiber | 13g | 52% |
| Sugar | 27g | 54% |
| Vitamin A | 2676IU | 54% |
| Vitamin C | 73mg | 81% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.