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This image shows a top-down view of a vibrant chicken mango and avocado salad plated beautifully on a white plate, set over a clean white marble countertop. The colorful salad includes golden mango chunks, tender chicken pieces, creamy avocado cubes, and fresh salad greens, creating a bright and appetizing dish.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 8 people
Calories 296 kcal

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.
    This image shows a clear glass mixing bowl placed on a white marble countertop containing a freshly whisked dressing made from garlic chili sauce, lime juice, brown sugar, and water.
  • In a large bowl, toss the cooked chicken, diced mango, and cubed avocado together until well combined.
    This image shows a clear glass bowl sitting on a white marble countertop filled with tender cooked chicken chunks, golden mango pieces, and ripe avocado cubes, freshly tossed together.
  • Place spring salad mix evenly on serving plates and spoon the chicken mixture over the top.
    This image shows a simple white ceramic plate over a white marble countertop topped with a fresh layer of spring salad mix as a base for the chicken and mango topping.
  • Drizzle the prepared dressing over each salad and serve immediately.
    This image shows a finished chicken mango avocado salad plated on a white ceramic plate with spicy lime dressing drizzled over the top, resting on a white marble countertop.

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.