Description
This Mango Chicken Salad combines tender chicken, juicy mango, creamy avocado, and crisp vegetables, topped with a zesty homemade dressing — fresh, colorful, and perfect for warm days.
Ingredients
Scale
- Salad Base:
- 2 cooked chicken breasts (grilled or rotisserie), sliced
- 1 large ripe mango, diced
- 4 cups mixed greens (arugula, spinach, romaine)
- ½ cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
- ¼ red onion, finely sliced
- 1 avocado, diced
- Fresh cilantro, chopped (optional)
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, mango, tomatoes, cucumber, red onion, avocado, and sliced chicken.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle with chopped cilantro if using, and serve immediately.
Notes
- Use pre-cooked rotisserie chicken for a quicker prep time.
- If mango isn’t in season, substitute with peaches or pineapple.
- To make it dairy-free and paleo, ensure the dressing is sweetened with honey and not sugar-containing mustard.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 12g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Mango Chicken Salad, Summer Salad, Gluten-Free Salad, Chicken Avocado Salad, Tropical Salad