Grilled Chicken Avocado Mango Salad
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Grilled Chicken Avocado Mango Salad is a fresh, simple, flavorful dinner salad recipe. Smoky chicken, creamy avocado, and sweet mango make an excellent choice for a quick lunch or light dinner.
Grilled Chicken Avocado Mango Salad
Why this combination? Grilled chicken and cool, creamy avocado make a great combination, and chicken adds protein that’ll keep you full longer.
TIP: Anytime you’re grilling, grill extra chicken and keep it in the fridge for quick salads during the week.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For the Grilled Chicken Avocado Mango Salad
- Chicken Breasts, cut into chunks. You can also use chicken tenderloins or thighs.
- Chicken Marinade recipe below
- Lettuce, chopped and washed. I like Romaine.
- Red Onion, diced or sliced thin. Or any variety of onion or shallot.
- Red Bell Pepper, diced. Or any color bell pepper. You can also use poblano peppers, pepperoncini peppers, or jalapenos for a little kick.
- Avocado, diced. There is really no substitute for avocados. ❤️
- Mango, diced. Peaches or canteloupe make good subs when they’re in season.
Chicken Marinade
- Olive oil
- Fresh lemon juice
- Garlic, minced
- Dried oregano
- Salt
- Pepper
For the Honey Lime Dressing
- Lime juice
- Honey
- Olive oil
- Greek yogurt
- Cilantro
- Oregano
- Salt and pepper to taste
Chicken Avocado Mango Salad Tips & Subs
Use ripe but firm mango to keep it from getting mushy in the salad. If you don’t have fresh mango, peaches or cantaloupe make a suitable substitution.
Grilled chicken thighs can be used instead of chicken breasts for more flavor.
If you want extra crunch, add toasted nuts or seeds.
You can prep the chicken in advance and store it in the fridge for a few days.
You can also add chicken to the Tropical Fruit Salad for a fun and delish meal!
Avocados should be sliced right before serving. Squeeze lime juice over the avocado slices to keep them from turning brown.
If you don’t have a grill, a stovetop pan works fine for cooking the chicken.
Grilled Chicken Avocado Mango Salad Conclusion
Grilled chicken avocado mango salad is simple, fresh, and easy to make. It’s a great option for a light meal with plenty of flavor. With just a few ingredients, you can put this tasty and nutritious meal together in less than 30 minutes.
Grilled Chicken Avocado Mango Salad
Ingredients
- 2 large Chicken Breasts cut into chunks
- ¼ cup chicken marinade recipe below
- 1 large Lettuce chopped and washed. I like Romaine
- ½ medium Red Onion diced or sliced thin
- 1 large Red Bell Pepper diced
- 1 large avocado diced
- 1 large mango diced
Chicken Marinade
For the Honey Lime Dressing
- 2 tablespoons lime juice
- ¼ cup honey
- ¼ cup olive oil
- ⅔ cup Greek yogurt
- ¼ cup fresh cilantro
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a small bowl, add all the marinade ingredients. Whisk to combine.¼ cup olive oil, ¼ cup fresh lemon juice, 3 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon pepper
- Add the diced chicken to the bowl. Toss to combine. Marinate for 30 minutes to 2 hours.¼ cup chicken marinade, 2 large Chicken Breasts
- Heat your grill or grill pan to medium-high. Cook the chicken for 3 to 5 minutes until done.
- Honey Lime Dressing: While the chicken is cooking, whisk the dressing together. You can also do this ahead of time and refrigerate.2 tablespoons lime juice, ¼ cup honey, ¼ cup olive oil, ⅔ cup Greek yogurt, ¼ cup fresh cilantro, 1 teaspoon dried oregano, salt and pepper to taste
- Put it together: In a large bowl, add the chopped romaine, onion, bell pepper, avocado, and mango. Top with the cooked chicken. Top with the dressing.1 large Lettuce, ½ medium Red Onion, 1 large Red Bell Pepper, 1 large avocado, 1 large mango
- Serve immediately.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.