Chicken Mango and Avocado Salad Recipe
This Chicken Mango and Avocado Salad bursts with fresh flavor and color. Tender chicken, juicy mango, and creamy avocado are tossed in a zesty garlic chili-lime dressing and served over crisp spring greens. It's vibrant, sweet, tangy, and just the right amount of spicy.
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.