Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don’t want to heat up the kitchen.
California Grilled Chicken Avocado and Mango Salad
California Grilled Chicken Avocado and Mango SaladTropical fruits like mangoes and avocados are my favorite fruits. Paired together in this salad with grilled chicken, it couldn’t be more delicious! More recipes I love with mango are this Pork Tenderloin with Mango Salsa, these Mango Coconut Ice Pops and this Mango Coconut Chia Pudding.
When I was a kid, I spent many summers at my cousin’s house in Puerto Rico. I remember all the mangoes falling off her mango trees, so many it was hard to keep up with them. Back then mangoes weren’t as popular here in the states, but luckily today you can find them in every supermarket.
This salad screams California, which is where it was inspired from! For this salad I used red butter lettuce, but you can use any baby lettuce. And especially home grown if you have any in your garden!
For the dressing I kept it real simple, extra virgin olive oil and white balsamic vinegar which is naturally sweet and perfect on this salad.
More Salad Recipes:
- Kale Salad with Quinoa and Cranberries
- Southwestern Black Bean, Quinoa and Mango Salad
- Salmon Avocado Salad
- Zest Lime Shrimp and Avocado Salad
- Chickpea Salad with Cucumbers and Tomatoes
Grilled Chicken Avocado and Mango Salad
Ingredients
- 12 oz grilled chicken breast, sliced (from 1 lb raw)
- 1 cup diced avocado
- 1 cup diced mango, from 1 1/2 mangos
- 2 tbsp diced red onion
- 6 cups baby red butter lettuce
For the vinaigrette:
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- salt and fresh cracked pepper to taste
Instructions
- Whisk vinaigrette ingredients and set aside.
- Toss avocado, mango, chicken and red onion together.
- Fill a large salad platter with baby greens or divide on 4 small dishes.
- Top with chicken/avocado mixture and drizzle half the dressing on top.
- Serve with remaining dressing if desired.
I made this salad for the third time, this time for company. The only thing I changed was to add a little crumbled feta (for salty tartness, and I use Trader Joe’s exclusively) and toasted pine nuts for a little texture and umami. The simple white balsamic is a revelation! It brings out the sweetness of the mango and I put it on any salad with fruit in it now. This salad is a household favorite!
Is this still Whole30 with oils? We’re trying the Whole30 diet out for the first time and this looks great, but we want to make sure it complies.
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This salad is SO good! Â I marinated my chicken in teriyaki and also added a little cilantro.Â
This is such a simple recipe, but it’s incredibly delicious! I was so surprised at how good this turned out to be, and after eating this for a couple days in a row for a quick lunch, made it again the next week.
Love! I used blood orange virgin olive oil from our local olive mill. My husband is a Type 2 Diabetic. He loved this salad!
I made the recipe exactly as written, except substituting romaine for the butter lettuce.  The combination of flavors was delicious. I couldn’t stop myself from eating a second helping.  I will definitely make this again.Â
I really liked this but I am not a fan of vinegar – is there anything else I could use in place of the vinegar? Â Or anything to add to it to mask the taste a bit?Â
Lemon or lime for the “acid”?!Â
So flavorful!
I loved this recipe! My husband said: Are we supposed to eat this or take a picture. 🙂 It tasted just as great as it looked.
🙂
Amazing taste, good for you food
Can you meal prep with this, just adding the avocado when ready to eat? Would love to make this on a Sunday and have for the week. Looks delicious!