I’m so happy to share this Chicken Mango Avocado Salad recipe because it is fresh, colorful, and full of bright flavor. Juicy chicken, sweet mango, and creamy avocado come together in every bite. A simple honey vinaigrette adds a light tangy finish that makes the whole salad shine. It feels special but is still easy enough for any day of the week.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 20 minutes
Cook Time: about 10 minutes
Yield: about 6 servings
Course: Main Course, Salad
Cuisine: American
I still remember the first time I tried a salad with fruit and chicken together. I was surprised by how well the sweet and savory flavors worked.
This salad is exciting because it has many textures in one bowl. The chicken is juicy, the lettuce is crisp, the mango is sweet, and the avocado is smooth and creamy. Toasted almonds on top add a nice crunch that makes each bite fun.
I like making this salad for warm days, family meals, or when guests come over. It looks beautiful on the table and tastes even better.
How to Make Chicken Mango Avocado Salad
This salad mixes sweet, savory, and fresh flavors in a very simple way. Here is how it all comes together:
• Chicken cooked until juicy and sliced into strips
• Crisp romaine lettuce as the base
• Sweet mango and creamy avocado
• Fresh vegetables like cucumber and tomatoes
• A quick honey vinaigrette drizzled on top
It is a fresh and filling salad that comes together without much effort.
Ingredients
• 1 pound chicken breasts, about 2 medium pieces
• ½ teaspoon garlic salt
• ⅛ teaspoon black pepper
• 2 teaspoons olive oil
• 6 cups romaine lettuce, chopped and dried
• ½ cup cherry tomatoes, halved
• ½ English cucumber, sliced
• 1 mango, peeled, pitted, and diced
• 1 avocado, peeled, pitted, and diced
• ½ small purple onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• ½ cup sliced almonds, toasted
Honey Vinaigrette Dressing:
• ½ cup olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 garlic clove, minced
• 1 teaspoon salt
• ¼ teaspoon black pepper
Directions
- Cook the Chicken:
Cut each chicken breast in half lengthwise.
Season with garlic salt and black pepper. - Sauté the Chicken:
Heat olive oil in a pan over medium heat.
Cook the chicken for about 3 minutes per side, until golden and cooked through. - Cool and Slice:
Remove the chicken from the pan and let it rest for about 5 minutes.
Slice into strips across the grain. - Prepare the Salad Base:
Add the chopped romaine lettuce to a large salad bowl.
Make sure the lettuce is dry so the salad stays crisp. - Add the Toppings:
Add cherry tomatoes, cucumber, mango, avocado, and onion.
Sprinkle the chopped cilantro over the top. - Make the Dressing:
Add all dressing ingredients to a jar or bowl.
Shake or whisk until smooth and well mixed. - Assemble the Salad:
Add the sliced chicken on top of the salad.
Drizzle the dressing over the salad to taste. - Finish and Serve:
Sprinkle toasted almonds on top just before serving.
Serve right away and enjoy.
Process Details
• Cooking the Chicken: Cooking the chicken quickly keeps it juicy and tender.
• Dry Lettuce: Dry lettuce helps the dressing coat the salad instead of watering it down.
• Sweet and Savory Balance: Mango and honey add sweetness that balances the savory chicken.
• Crunchy Finish: Toasted almonds add texture and make the salad more exciting.
Tips for Success
• Let the chicken rest before slicing to keep it juicy.
• Dice the mango and avocado into similar sizes for even bites.
• Use ripe but firm avocado so it holds its shape.
• Start with less dressing and add more as needed.
• You can leave out cilantro if you do not like the flavor.
Serving Ideas
• Serve as a full meal on its own.
• Pair with warm bread or rolls on the side.
• Add extra avocado for a richer bowl.
• Serve family style in a large platter for guests.
• Enjoy it chilled on a warm day.
Storage & Freezing
• Refrigerator: Store leftover salad without dressing in an airtight container for up to 2 days.
• Dressing Storage: Keep dressing in a separate container for up to 4 days.
• Reheating: Chicken can be gently warmed, but the salad is best cold.
• Freezing: Freezing is not recommended, fresh produce will lose texture.
Nutrition Info (Approximate per Serving)
• Calories: ~350
• Protein: ~19g
• Carbohydrates: ~14g
• Fat: ~25g
• Fiber: ~4g
• Sodium: ~600mg
• Sugar: ~7g
This Chicken Mango Avocado Salad is fresh, colorful, and full of flavor in every bite. It feels light but still filling, with a great mix of sweet, savory, and crunchy textures.
I hope you enjoy making this salad as much as I do. It is a wonderful recipe to keep in your rotation when you want something easy, bright, and delicious.
