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Avocado mango chicken salad recipe

Avocado mango chicken salad recipe

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  • Meat and poultry
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A vibrant and tasty chicken salad. Serve as a side dish, main course for lunch or dinner.

68 people made this

IngredientsServes: 8

  • 2 tablespoons dark brown soft sugar
  • 4 tablespoons water
  • 75ml lime juice
  • 125ml chilli garlic sauce
  • 550g cooked chicken, shredded
  • 2 medium mangoes, peeled, seeded and diced
  • 2 avocados, peeled, pitted and diced
  • 285g lettuce mix

MethodPrep:30min ›Ready in:30min

  1. In a saucepan over medium-high heat, stir together the dark brown soft sugar and water. Bring to the boil, then pour into a medium bowl. Stir in the garlic chilli sauce and lime juice. Set the dressing aside.
  2. In a large bowl, toss together the chicken, mangoes and avocados. Arrange the salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

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Reviews & ratingsAverage global rating:(78)

Reviews in English (64)

by Xia Neifion Clark

I've made this several times now... first exactly as called for in the recipe, then with personal tweaks. Now it's one of our staple meals! I always cook the chicken first with seasonings, garlic, sweet onion, and sometimes a red pepper. Also we prefer spinach over lettuce, to which I add a handful of chopped, fresh cilantro and sometimes green onions. The dressing is stellar. Once I made the chicken extra spicy, and added 2 Tablespoons of plain yogurt and 1 Tablespoon of mango chutney to the dressing to balance the flavors, which was also really, really good.-15 May 2007

by KARMANA

Mango and avacado is a wonderful combo and the dressing is beautiful. I think I'd even make it again to use as a dressing for any type of salad or as a sauce for chicken. I did use spinach instead of lettuce and found that to be very tasty.-30 Jun 2005

by chibiharuka

Great flavor, nice colors, this dish was unusual, and everyone seemed to like it. Filling yet light, and used as a main dish. The lime juice gave it a nice tartness, but was balanced with the brown sugar. I used chicken tenderloins cooked & lightly seasoned just before making the salad, and added 1/2 c of shredded carrots just because I wanted extra veggies in it. Really good, I'd make it again.-03 Dec 2005


Chicken, Mango and California Avocado Salad

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Nutrition information
per serving

(Nutrition information is for 4 filled endive leaves)

Vitamin A 602 IU Vitamin C 22 mg Calcium 28 mg Iron 1 mg Vitamin D 2 IU Folate 73 mcg Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 10% Vitamin C 35% Calcium 2% Iron 4%

This recipe also can serve as a topping for a green salad or filling for a wrap.


Mango Avocado Chicken Salad Recipe

Mango Avocado Chicken Salad is a delicious and easy-to-make main-course summer salad that is also light, refreshing, and a symphony of flavors, combining fresh seasonal mangoes with some avocados. This combination of juicy mangoes with the creaminess of the avocado dance together beautifully. Mangoes and avocados are definitely two of my favorite fruits. Here is another way to enjoy fresh mangoes and avocados that makes for a perfect light dinner salad to enjoy!

Everyone that I know always seems to enjoy a chicken salad as they make a perfect light dinner salad to enjoy in spring or early summer. All you do to make this fabulous Mango Avocado Chicken Salad is to compose each salad plate with shredded chicken, sliced mangoes, and sliced avocados. You then drizzled some olive oil, balsamic vinegar, and a little sprinkling of chile powder over the top of the salad to add an extra zing that complimented the fresh produce.

This Mango Avocado Chicken Salad is so easy to prepare, especially if you purchase an already prepared rotisserie chicken. I have to admit, I do usually purchase a rotisserie chicken when making this chicken salad.


How to make an Avocado and Chicken Salad with Mango

First, you will need to gather the ingredients:

Chicken breast: A low-calorie protein. Just cook, slice, and add it in. Super simple!

Red onion: Gives this mango-chicken salad a crunch.

Avocado: High in healthy fats.

Mango: Mangoes and avocados work great together.

Lemon: Gives this salad that citrus kick.

Olive oil: Keep your heart healthy by adding olive oil to your salads!

Salt and pepper: These flavor everything just right.

Parsley: A well-known herb that works wonders for your health by providing vitamins.

Dill: Gives you calcium and keeps your bones healthy.

In this dish, the mango and avocado go very well together with chicken and red onion and the tangy flavor of lemon makes every flavor stand out! The chicken in this salad adds a good source of protein and helps build strong bones! As for the health of red onions, this ingredient will boost your immunity and it’s anti-aging.


Chicken Mango, Avocado Salad, A Cheesecake Factory Recipe

Hey everybody. Today, I am going to show you how you can create a salad, But not just any salad. That is a salad which we made after visiting a few of our favorite areas, The Cheesecake Factory. It’s a chicken mango avocado salad, and wait till you taste the dressing table.

We are beginning with the chicken. You will need 1 pound or two moderate chicken breasts. Cut in half lengthwise. When the oil is hot, add the chicken, and cook around three minutes for each side or only until it is cook through. The chicken is done when it reaches 165 degrees Fahrenheit within an instant-read thermometer, and I will link to our favorite thermometer at the notes.

Chicken Avocado Salad, A Cheesecake Factory Recipe

Move into a cutting board and allow it to cool slightly at the same time, you create the remainder of your mango chicken avocado salad. For your foundation of the salad, we are employing one large head of romaine lettuce. Insert it up into bite-sized bits and discard the center. You are going to end up with about six cups of sliced lettuce. It saves a lot of time. I will share our favorite salad spinner from the notes.

Chicken Avocado Salad,

Transfer the lettuce into a large salad bowl, and Today, we are going to coat the Remaining ingredients. The chicken is pretty much at room temperature, so slit that into bite-sized strips, and put it within the romaine lettuce. Currently, my preferred ingredient in this mango chicken avocado salad is a brand new cherry. And I use this cherry slicer to ensure it is simple to cut it. If you like mangoes, you need to get one of them.

Chicken Avocado Salad,

Additionally, this convenient fruit spade makes it simple to take out the mango in the epidermis. Instantly dice up the cherry and Put It into the salad bowl. My next favorite fixing and avocado. And see how we slice it. Here is a safe method to take out the avocado pit. A ripe avocado isn’t hard to peel and dice, and also you do not require any special tools.

Transfer the avocado to the salad bowl, and we will quickly end up the remainder of this mango chicken avocado salad ingredients. Thinly slice half a tiny purple onion, and this provides excellent taste and color to the salad. Next, slice and add half an English cucumber or some sizable garden cucumber. My favorite herb for this particular salad is cilantro since it provides an amazing, refreshing flavor. You’ll want about a quarter cup of chopped, fresh cilantro.

Chicken Avocado Salad, A Cheesecake Factory Recipe

Now layer All the ingredients within the salad. In conclusion, an optional but nice bit is incorporating a few toasted, chopped peppers. The salad is complete, and we will earn a fast homemade dressing to go with this. In a little mason jar, blend half a cup of extra virgin olive oil, three tbsp of apple cider vinegar, two tsp of Dijon mustard, 2 tsp of honey, one minced clove of garlic, or on a teaspoon.

Chicken Avocado Salad, A Cheesecake Factory Recipe

Cover up that and shake, shake, shake till it is well-combined. And when you are not serving it immediately, give it a great shake just before serving. All right, all that is for this stunning, gorgeous mango chicken avocado salad would be to bring the dressing table then toss it together, so here we go. And include this to flavor. I do not usually use the entire amount. That’s very good since you would like leftovers from the dressing table. It is so great. All right now, only toss gently to blend, and be certain everything is coated from that dressing table.

And on the best Portion of this series. I mean, it is for me. I don’t understand about for you as for you, it is likely pure torture. The flavor test, when you have not guessed already, is what we’re doing, so here we go. All right, in generous quantities, because we do everything in generous portions. Alright, that seems about Perfect. Alright, I am going to opt for the taste test. Here we go. Is it only me, or is this salad luminous?

It is the cherry and the dressing table. Seriously, it is great. Just a bit of everything in my fork since this mango chicken avocado salad is only a taste sensation. And that I like the sweet notes in the mango. And, of course, the avocado. I love to place avocado everywhere I could.

A dressing table is ideal here. It is gently candied in the honey, praise the cherry. Oh, then I like that little pinch in the almonds. That is Wonderful. I know you guys love salads since here are a few of our hottest, viral hot, enjoy great around there and down there.


Tropical Salad with Mango, Avocado, and Chicken

This summery tropical salad with chicken and mango is a delicious high-protein lunch!

Ingredients

  • 2 Tbsp. 100% pineapple juice
  • 1 Tbsp. apple cider vinegar
  • 1½ tsp. extra-virgin olive oil
  • 1 medium Serrano chile seeded, finely chopped
  • ¼ tsp. chili powder
  • ¼ tsp. ground cumin
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • ¼ medium medium mango peeled, cubed
  • ¼ medium medium avocado cubed
  • ¼ cup cubed fresh pineapple
  • ½ cup cubed jicama
  • 3 oz. cooked chicken breast boneless, skinless, cut into bite-size pieces
  • 12 fresh cilantro leaves chopped (for garnish optional)

Instructions

P90X / P90X2 Portions
1 Fat
1 1/2 Protein
1 Fruit
1 Vegetable

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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Additional Recipe Notes

  • For those of you in the U.S we call cilantro leaves coriander here in New Zealand, we call both the seed and the leaves coriander. I have used both of these terms for clarification throughout this post/recipe, but they refer to the same thing - the green leafy part of the plant.
  • I have topped this chicken mango salad with some chopped fresh chili and coriander (cilantro) leaves to give it an extra bit of spice and fragrant flavour. This is optional.
  • I have marinaded the chicken to make it extra juicy, if you are short on time this step can be skipped. Marinate the chicken anywhere from 20 minutes to overnight, the longer you leave it the more succulent it will be!
  • Once you have peeled and diced the mango you will need to leave ¼ cup of mango aside to use to make the salad dressing.
  • The length of time it will take to brown the chicken will depend on the size of the chicken breast you are using, check it while you are cooking, and leave it in the skillet until it is a light golden brown. Then transfer it to the oven.

If you are looking for other tasty salads you may like to try:

I hope you enjoy this chicken mango salad recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I&rsquove been getting up to you can follow me on Facebook, Instagram, Pinterest, or Twitter.

(This chicken mango salad recipe was first published on Love Food Nourish in April 2019)


Ingredients

  • 2 cups cooked skinless chicken breast (1 lb.), shredded or cubed (rotisserie chicken works great!)
  • 1 cup chopped kale, packed
  • 1/2 cup shredded red cabbage
  • 1/2 sweet bell pepper, diced
  • 2/3 cup mango, diced (may use frozen, thawed)
  • Black sesame seeds, for garnishing (optional)
  • 2-3 green onions (white and part of greens), chopped
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon champagne vinegar (may substitute red wine vinegar)
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • Sea salt & pepper to taste

Grilled Chicken with Mango Avocado Salsa Recipe

Grilled chicken is always a win, but when you add this mango salsa recipe over it, you will be taking the flavor of your healthy grilled chicken recipe to a whole new level of flavor. This healthy recipe is our absolute favorite. We serve this over basmati rice or quinoa.

If you love having grilled chicken and you want to change things up a bit then you should be ready for this healthy and delicious Grilled Chicken with Mango Salsa Recipe. Plus, you just can&rsquot go wrong when mixing grilled chicken and mango salsa together. It&rsquos time to make those taste buds dance as they have never danced before.

Fire up the stove for this amazing Chicken recipe. It works great for those who meal prep. Just cut up the chicken to smaller pieces so they are ready to eat with a side of quinoa or brown rice.

Ingredients You will need for the Mango Salsa Recipe:

Salt to taste
Mango
Avocado
Lime
Red bell pepper
Cilantro

Please share this Healthy Grilled Chicken Recipe with friends and family if you liked it. Don&rsquot forget to tag me on Instagram so I can see and share your creation.

You might like these other recipes below. Check them out:

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Recipe Summary

  • 1 cup bulgur
  • 1 cup boiling water
  • Two 6-ounce boneless chicken breasts, with skin
  • 1/4 cup plus 1 tablespoon grapeseed oil
  • Salt and freshly ground pepper
  • 1/2 cup fresh orange juice
  • 1/2 cup chopped basil leaves
  • 5 tablespoons fresh lemon juice
  • 2 large scallions, thinly sliced
  • 2 Hass avocados, cut into 1-inch chunks
  • 1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces

Preheat the oven to 500°. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.

Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through let cool. Slice the breasts on the diagonal about 1/4 inch thick.

In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil season the vinaigrette with salt and pepper.

In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette season with salt and pepper. Mound the salad onto plates and serve.


Watch the video: 3 måder at skære en mango ud på (January 2022).