Chicken Mango Avocado Salad Recipe

Chicken Mango Avocado Salad Recipe

How To Make Chicken Mango Avocado Salad

Fresh, vibrant, and filling, this avocado salad is also full of tender chicken strips, sweet mango, juicy tomatoes, and crisp cucumbers.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Chicken Avocado Mango Salad:

  • 1lbchicken breasts,(2 medium)
  • ½tspgarlic salt,or to taste
  • tspblack pepper,or to taste
  • 2tspolive oil
  • 6cupsromaine lettuce,(1 head) rinsed, chopped and spun dry
  • ½cupcherry tomatoes,halved
  • ½English cucumber,sliced
  • 1mango,pitted, peeled and diced
  • 1avocado,pitted, peeled and diced
  • ½small purple onion,thinly sliced
  • ¼cupcilantro,chopped
  • ½cuptoasted almonds,sliced for topping

For Honey Vinaigrette Dressing:

  • ½cupextra virgin olive oil
  • 3tbspapple cider vinegar
  • 2tspdijon mustard
  • 2tsphoney
  • 1tspclove garlic,minced
  • 1tspsea salt
  • ¼tspblack pepper,or to taste


  1. 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. Remove from pan, cool for 5 minutes then slice into strips against the grain.

  2. In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, and cilantro.

  3. Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined.


  • Calories: 488.80kcal
  • Fat: 37.94g
  • Saturated Fat: 5.98g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 24.33g
  • Polyunsaturated Fat: 5.79g
  • Carbohydrates: 20.25g
  • Fiber: 6.03g
  • Sugar: 12.23g
  • Protein: 20.46g
  • Cholesterol: 48.38mg
  • Sodium: 446.61mg
  • Calcium: 77.09mg
  • Potassium: 727.89mg
  • Iron: 2.07mg
  • Vitamin A: 265.41µg
  • Vitamin C: 29.43mg
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