There’s something magnetic about the way grilled chicken, juicy mango, and creamy avocado come together. It’s a trio I first fell for in a street-side café in Oaxaca, where sweet met savory in the most unexpected way. Now, it’s my go-to salad when I want something fresh, vibrant, and wildly satisfying.
The secret lies in the balance—warm, herb-crusted chicken layered over chilled greens and ripe fruit. It’s a technique used in bistro kitchens to create contrast without extra complexity. A quick lime vinaigrette ties it all together, brightening every bite.
This salad is a journey—part tropical getaway, part Southern potluck, and entirely weeknight-friendly. Whether you’re meal-prepping or just craving something bold and clean, this recipe delivers. It’s fresh, feel-good food that invites you to mix, match, and make it your own.
Flavor Bomb Alert!
- The mango hits like a sweet memory of beachside fruit stands in Sri Lanka. I love how its brightness cuts through the richness of the chicken and avocado—perfect for days when I want light but layered flavor.
- It’s become my go-to after-work meal that doesn’t feel like a compromise. I can pull this together in under 30 minutes with pre-grilled chicken or rotisserie—big win on busy nights.
- The avocado adds this silky texture that makes the whole dish feel more indulgent than it really is. Bonus: it keeps me full for hours and supports my healthy eating goals without feeling restrictive.
- Swapping in chipotle-seasoned chicken gives it a smoky kick that pairs beautifully with the tropical sweetness. I’ve used this tweak for brunches, and it always gets compliments.
Chicken Mango and Avocado Salad Recipe
Equipment
- Medium saucepan
- Mixing spoon
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Knife
- Cutting board
- Serving plates
Ingredients
- ⅓ cup lime juice
- 2 tbsp brown sugar
- 1 package spring lettuce mix
- 2 medium mangos peeled, seeded and diced
- ¼ cup water
- 4 cups shredded, cooked chicken
- ½ cup chili garlic sauce
- 2 avocados peeled, pitted and diced
Instructions
- Combine brown sugar and water in a saucepan over medium-high heat and stir until it comes to a boil.
- Transfer the mixture to a medium bowl and mix in garlic chili sauce and lime juice to make the dressing, then set it aside.
- In a large bowl, toss the cooked chicken, diced mango, and cubed avocado together until well combined.
- Place spring salad mix evenly on serving plates and spoon the chicken mixture over the top.
- Drizzle the prepared dressing over each salad and serve immediately.
Notes
- Add a handful of toasted almonds or sunflower seeds.
- Use ripe but firm avocados and mangos to prevent them from becoming mushy in the salad.
- Grilled or rotisserie chicken adds a smoky flavor and saves prep time.
| Nutrition | Value |
| Calories | 296kcal |
| Carbohydrates | 5g |
| Fibre | 20g |
| Fat | 16g |
| Protein | 19g |
| Cholesterol | 55g |
Tips To Ease Your Job!
- Prep Ahead: Dice the mango, avocado, and chicken in advance and refrigerate separately to save time during assembly.
- Use Pre-Washed Greens: Buying pre-washed spring salad mix cuts down on rinsing and drying, making the process quicker.
- One-Bowl Trick: Mix the salad dressing in the same bowl you’ll toss the chicken mixture in—less cleanup, more flavor coating.
- Sharp Knife equals Happy Hands: A sharp knife makes cutting mango and avocado smoother, faster, and safer.
