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.
Serves:
Ingredients
For Chicken Avocado Mango Salad:
- 1lbchicken breasts,(2 medium)
- ½tspgarlic salt,or to taste
- ⅛tspblack 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
Instructions
-
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.
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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.
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Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined.
Nutrition
- 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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