Chicken Avocado Mango Salad

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Tropical, fruity, zesty, creamy, and full of citrus!  Chicken Avocado Mango Salad is a perfect meal for a hot summer day.  Refreshing and full of bright flavor, this salad comes together quickly.

The creamy honey lime vinaigrette will soon be a favorite for your salads.  It is a delicious partner for fruit adding a punchy citrus flavor.  Salty sunflower seeds and dried coconut provide some playful crunch and texture.  

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• Chicken Avocado Mango Salad Ingredients
• Instructions
• Creamy Honey Lime Vinaigrette
• Substitutions
• Variations
• Make - ahead
• Tips
• Cool and Refreshing
• Recipe

 

Chicken Avocado Mango Salad Ingredients

• Chicken - Boneless, skinless chicken breasts are fast and easy to grill.  Boneless, skinless chicken thighs would work as well.  Another option is chicken tenders.  
• Lettuce - Use a variety of lettuce for interest.  Add something crunchy like romaine for a crisp bite.  It holds up well to the vinaigrette.  Add some color with red leaf lettuce.  Do you like a peppery bite in salads?  Add some arugula or raddichio.  
• Avocado - creamy with a buttery flavor and full of nutrients
• Grapefruit - a sweet/tart flavor that is a great contrast to the other fruits
• Mango - With a syrupy texture this tropical fruit is bursting with juice.
• Shallots - Adding a mild, delicate, and sweet onion flavor 
• Queso Fresco - This fresh, mild cheese crumbles easily, adding a nice creamy element to the salad.
• Garnishes - salted sunflower seeds, cilantro leaves,  and dried coconut slices for crunch

See the recipe card for quantities.

Instructions

Grill Chicken 

You have a couple of options for grilling the boneless, skinless chicken breasts. 

• A grill pan - Make sure to brush olive oil onto the surface of the pan.  
• Outdoor grilling - Always an option if you have the opportunity to fire up the grill.
• A cast iron skillet - Heat the cast iron skillet over medium-high heat to get a nice sear on the chicken.

Grill each side for 7-8 minutes until the interior temperature of the chicken is 165 degrees.  Once the chicken is cooked, set it aside to cool while you prepare the other ingredients.

Prep the salad ingredients

• Rinse the assorted lettuce in cold water and use a salad spinner to remove excess water or drain the lettuce on paper towels. Tear or cut the lettuce into smaller bite-sized pieces and place the lettuce in the refrigerator to remain cold.
• Cut the rind off the grapefruit making sure to remove the pith.
  

  Remove the peel

• Holding the fruit in your hand, with a paring knife cut along the membrane of the segment releasing it. Continue around the whole grapefruit until you have removed all the segments.  Dice the grapefruit into chunks.
• Mangoes have a flat, oval-shaped seed.  Cut along the seed to remove the mango half. Repeat with the other side. Remove the peel and cut the fruit into slices.
  

  Two mango halves

• Cut the avocado in half removing the pit.  Using a large spoon, remove the avocado flesh from the peel and cut it into slices.

• Thinly slice the shallot. It helps if you have a mandolin for getting really thin slices. However, you can use a knife if you do not have a mandolin.
• Shred the cooled chicken into pieces.  
• Place chilled lettuce in a large bowl. Add a pinch of salt and pepper to the lettuce and toss to combine.
• Place all salad ingredients in the bowl - avocado, mango, grapefruit, chicken, shallots, cilantro leaves, and queso fresco.

Creamy Honey Lime Vinaigrette

One of the tastiest vinaigrettes, perfect for a  summer salad.  The zesty citrus flavor partners well with honey for a tart/sweet combination that gives a fresh-tasting kick to the lettuce.  

Vinaigrette Ingredients

• 2 limes
• honey
• sour cream
• grated ginger
• grated garlic
• salt and pepper

Combine the vinaigrette ingredients in a small bowl.  

Whisk everything together until the vinaigrette is combined.  

• Drizzle in ¼-cup of the creamy honey lime vinaigrette.  Toss the salad ingredients and vinaigrette together, making sure that all ingredients are lightly coated.

Substitutions

•  For a vegetarian option, omit the chicken. 
• Crispy tofu adds a great crunch.  
• Grilled or boiled shrimp tastes great in the salad.  Just make sure the shrimp is cooled.  

Variations

•  Add a pinch of cayenne to the creamy lime vinaigrette if you want a little heat.  
• Add a sprinkle of Tajín Clásico to the fruit for a spicy kick. 
• Pecans are a great substitute for sunflower seeds.  

Make - ahead

To prepare the recipe ahead of time - 

• Wash the greens and place them in the refrigerator to chill.  
• Prepare all the ingredients such as chicken, mango, and grapefruit.  Don't cut the avocado until you are ready to serve. 
• Prepare the vinaigrette.

When you are ready to serve, combine all the salad ingredients, and just before serving, toss with the vinaigrette. 

Tips

1. The vinaigrette makes ½ cup.  You may have some left over.  Store in a covered container in the refrigerator for up to 1 week.  
2. Store-bought grilled chicken is a great time saver and works perfectly in the recipe.  
3. Add more vegetables if you want more variety.  Jicama adds a great crunch.  
4. Bringing the salad to a barbeque or potluck?  Put all the ingredients in separate zip lock bags and assemble at the get-together.  The salad will be crisp and refreshing.  If it will be a while before serving, put the bagged ingredients in a cooler.  

Cool and Refreshing

This is a great salad when you don't want a big meal weighing you down on a hot summer day.  Tangy with a great crunch, Chicken Avocado Mango Salad comes together quickly.  

It is a great option for a party.  Toss together, serve on a large platter, and let your guests enjoy!

Recipe