How To Make Chicken Salad with Mango Avocado Salsa Recipe
Enjoy a hearty meal with this chicken salad recipe that has so much flavor thanks to the cilantro lime and mango avocado salsa for an extra summer feel!
Serves:
Ingredients
- 3tbspolive oil
- ½cuplime juicefreshly squeezed
- ½cupcilantrofresh chopped
- 4garliccrushed
- 2tsphoney
- 1tspbrown sugar
- 1tspground cumin
- 1¼tspsalt
- 4pcschicken thigh fillets(skin removed – no bone)
- 5cupsRomaine (Cos) lettuce leaves,washed and dried
- 1pcred pepperdeseeded and sliced
- 1pclarge mangodiced
- 1pcavocadodiced
- 1greenonionpeeled and thinly sliced
- coriander leavesto garnish
- red chili flakesto garnish
Instructions
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Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes.
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Refrigerate the reserved untouched marinade to use as a dressing.
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Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy, and cooked through.
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Once the chicken is cooked, set aside and allow to rest.
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Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
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While peppers are cooking, prepare the mango salsa. Combine the mango, avocado, and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
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Slice chicken into strips and prepare a salad with leaves, sliced peppers, and mango salsa.
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Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
Nutrition
- Calories: 500.41kcal
- Fat: 32.55g
- Saturated Fat: 6.47g
- Trans Fat: 0.07g
- Monounsaturated Fat: 18.46g
- Polyunsaturated Fat: 5.19g
- Carbohydrates: 38.42g
- Fiber: 7.38g
- Sugar: 21.10g
- Protein: 19.09g
- Cholesterol: 83.30mg
- Sodium: 814.31mg
- Calcium: 110.45mg
- Potassium: 1006.43mg
- Iron: 3.03mg
- Vitamin A: 264.16µg
- Vitamin C: 102.77mg
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