Go Back
Mango Avocado Chicken Salad with creamy dressing, golden chicken pieces, fresh herbs in white ceramic bowl

Mango Avocado Chicken Salad

A refreshing and vibrant chicken salad packed with sweet mango, creamy avocado, and a zesty lime dressing. Perfect for a light lunch or easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 large ripe mango peeled and diced
  • 2 ripe avocados diced
  • 1/2 red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh lime juice from ~2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 jalapeño seeded and minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Season chicken breasts with salt and pepper. Heat a lightly oiled skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (165°F).
  2. Remove chicken from skillet and let it rest for 10 minutes before dicing or shredding into bite-sized pieces.
  3. While the chicken rests, prepare the other ingredients. Dice the mango, avocado, and red onion, and chop the cilantro.
  4. In a small bowl, whisk together the fresh lime juice, olive oil, salt, and pepper to create the dressing.
  5. In a large mixing bowl, combine the cooked chicken, diced mango, diced avocado, chopped red onion, cilantro, and optional jalapeño.
  6. Pour the lime dressing over the salad ingredients.
  7. Gently toss everything together until well combined, being careful not to mash the avocado.
  8. Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

For a shortcut, use 3 cups of shredded rotisserie chicken. Use ripe but firm avocados and mangoes so they hold their shape. Store leftovers in an airtight container in the fridge for up to 2 days; the avocado may brown slightly.