Chicken, Mango, and Avocado Salad Recipe
If you’re looking for a vibrant, flavorful salad that’s anything but boring, this Chicken, Mango, and Avocado Salad is your answer. Juicy mango, creamy avocado, tender shredded chicken, and crisp veggies are tossed in a zesty lemon-honey dressing for a refreshing bowl that works beautifully as a light lunch, dinner, or meal-prep option.
This is a salad that eats like a meal—bursting with texture, color, and sweet-savory balance. And it’s incredibly easy to throw together, especially if you’ve got leftover or rotisserie chicken on hand.
Why I Love This Salad
This salad is one of those “throw it in a bowl and it just works” recipes. It’s packed with nutrition but doesn’t feel like diet food. The sweet mango balances the creamy avocado and the bright acidity of the dressing. It’s hearty enough to satisfy but light enough to keep you energized.
The mix of fresh herbs and optional pecans adds dimension and crunch, making this one of my go-to salads year-round.
Ingredients
Salad:
- Shredded chicken (about 1–2 cups; rotisserie or cooked breast works great)
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2–3 cups mixed lettuce (arugula, romaine, or spring mix)
- 2 tbsp chopped fresh cilantro
- ¼ cup pecans, chopped (optional, for crunch)
Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice (or lime juice)
- 1 tsp honey
- Salt and pepper, to taste
Ingredient Swaps & Tips
- Vegan or vegetarian? Sub shredded jackfruit or chickpeas for the chicken.
- Want it creamy? Add a spoonful of Greek yogurt or mashed avocado to the dressing.
- Fruit swap: Pineapple or strawberries also pair beautifully with avocado and chicken.
- Nut allergy? Use sunflower seeds or skip entirely.
Instructions
1. Combine the Salad Ingredients
In a large bowl, add the shredded chicken, diced mango, avocado, red onion, cherry tomatoes, and chopped cilantro.
2. Mix the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper. Taste and adjust to your preference.
3. Toss
Pour the dressing over the salad mixture and toss gently to combine without mashing the avocado.
4. Serve
Serve the mixture over a bed of fresh lettuce. Garnish with chopped pecans for added crunch if using.
5. Enjoy!
Eat immediately while the avocado is still fresh and the dressing is vibrant.
Tips for Success
- Use ripe but firm avocado to avoid a mushy texture.
- Don’t overdress: Start with half the dressing and add more as needed.
- Meal prep tip: Keep the dressing separate until ready to serve, and add avocado last to prevent browning.
- Double up: Make extra dressing to keep in the fridge for other salads or grilled veggies.
Serving Suggestions & Pairings
This salad makes a stunning standalone meal, but you can also serve it with:
- Blueberry Lemonade for a sunny sip
- Caramel Apple Nachos for a fun, fruity dessert
- No-Bake Monster Cookie Energy Balls for a post-lunch snack
- 3-Ingredient Oatmeal Breakfast Cookies to round out a healthy day
- Or go savory with Light Tangy Chicken Salad as a make-ahead option
Storage Tips
- Best fresh: This salad is best enjoyed right after assembling.
- Fridge: Store leftovers (without avocado and dressing) in the fridge for up to 2 days.
- Meal prep: Store components separately and assemble just before eating.
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Final Thoughts
This Chicken, Mango, and Avocado Salad is a celebration of fresh, simple ingredients that shine on their own. It’s a perfect mix of sweet, savory, tangy, and creamy—with minimal prep and maximum flavor. Whether you’re looking for a light summer lunch or a vibrant meal-prep recipe, this one hits the spot every time.
Tried it? Let us know how you topped yours, and follow along at ChefManiac.com for more fresh and flavorful recipes!
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