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.
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.
Grilled chicken breasts
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.
Fruit ready for the salad
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.
Assemble salad ingredients
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.
vinaigrette ingredients
Whisk everything together until the vinaigrette is combined.
Creamy Honey Lime Vinaigrette
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
The vinaigrette makes ½ cup. You may have some left over. Store in a covered container in the refrigerator for up to 1 week.
Store-bought grilled chicken is a great time saver and works perfectly in the recipe.
Add more vegetables if you want more variety. Jicama adds a great crunch.
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.
Tastes like summer in a salad!
It is a great option for a party. Toss together, serve on a large platter, and let your guests enjoy!
Recipe
Chicken Avocado Mango Salad
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Compliments many cuisines
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Servings: 6salads
Calories: 453kcal
Author: Ten Pound Cake Company
Crisp refreshing greens and shallots are tossed with grilled chicken breast, sliced avocado, mango, and chunks of ruby red grapefruit. Combine with creamy honey lime vinaigrette and garnish with queso fresco, dried coconut slices, and salty sunflower seeds.
⅓cupthinly sliced shallot1 large shallot(1.3 ounces/38 grams)
1ruby red grapefruit
1 mango
1avocado
7cupsassorted lettuce greens such as romaine and red leaf
1½cupsqueso fresco(6 ounces/262 grams)
½cupcilantro leaves
½cupsalted sunflower seeds(2.2 ounces/62 grams)
½cupdried coconut slices(1ounce/24 grams)
Creamy Honey Lime Vinaigrette
¼cuplime juice(juice of 2 limes)
2tablespoonshoney
2tablespoonssour cream
½teaspoongrated ginger
½teaspoonfinely minced garlic
¼teaspoonkosher salt
⅛teaspoonground black pepper
Instructions
Prepare Salad Ingredients
Salt and pepper 3 boneless, skinless chicken breasts.
Heat a grill pan or a skillet over medium-high heat. If using a grill pan, once hot brush with olive oil. If using a skillet, add 2 tablespoons of olive oil as soon as you start the heat.
Once the pan and the olive oil are hot, add the chicken breast. Sear them for 7-8 minutes then flip to the other side. Continue cooking them for another 8 minutes. The internal temperature should be 165°.
Once the chicken has been cooked to temperature, remove them from the pan and set them aside to cool.
Rinse the assorted lettuce in cold water. Use a salad spinner to remove excess water or drain the lettuce on paper towels. Tear or cut large pieces of lettuce into smaller bite-sized pieces. Place the lettuce in the refrigerator to remain cold while the other ingredients are prepared.
Prepare the avocado - Cut the avocado in half removing the pit. Using a large spoon, remove the avocado flesh from the peel and cut it into slices.
Prepare the grapefruit - Remove the peel of the grapefruit. 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. Cut the segments into chunks.
Prepare the mango - 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.
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.
Prepare the grilled chicken by shredding it into pieces for the salad.
Crumble the queso fresco into pieces.
Prepare Creamy Honey Lime Vinaigrette
In a small bowl or jar, combine lime juice and salt. Let the salt dissolve while you prepare the ginger and garlic.
Grate the ginger and the garlic. It is helpful to use a Microplane. You can also use the smallest holes on a box grinder or mince everything with a knife. The texture should be very fine.
Add the remaining ingredients to the lime juice/salt mix such as ginger, garlic, honey, sour cream, and ground black pepper.
Either whisk the vinaigrette together or place a lid on the jar and shake until you have an emulsified dressing. The recipe makes ½ cup.
Assemble salad
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. 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. Add more vinaigrette if you prefer.
When you serve the salad, garnish with salted sunflower seeds and dried coconut pieces.
Notes
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 toss with the vinaigrette.
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