American Cuisine

Chicken Mango Avocado Salad Recipe – American Special

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Chicken Mango Avocado Salad Recipe – American Special

Bright, fresh, and bursting with flavor, this chicken mango avocado salad brings together tender chicken strips with juicy sweet mango, creamy diced avocado, and crisp veggies—all tossed in a sweet-and-tangy honey vinaigrette. It’s an ideal choice for those who want a light but satisfying dish that feels decadent without being heavy. With easy prep and minimal cook time, you can have this salad ready in about half an hour, perfect for lunch, a picnic, or a healthy main-course option.

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min

Here are the ingredients for the Chicken Avocado Mango Salad:

  •  1 lb chicken breasts (about 2 medium)
  • 1/2 tsp garlic salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 2 tsp olive oil
  • 6 cups romaine lettuce (1 head), rinsed, chopped, and dried
  • 1/2 cup cherry tomatoes, halved
  • 1/2 English cucumber, sliced
  • 1 mango, peeled, pitted, and diced
  • 1 avocado, peeled, pitted, and diced
  • 1/2 small purple onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup toasted sliced almonds, for topping

For the Honey Vinaigrette Dressing:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 garlic clove, minced (about 1 teaspoon)
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper, or to taste

How to make Chicken Mango Avocado Salad Recipe:

1

Cut the chicken breast lengthwise into halves, season with garlic salt and pepper to your liking, then sauté in 2 teaspoons of olive oil over medium-high heat until browned and fully cooked (about 3 minutes per side). Remove from the pan, let it cool for 5 minutes, then slice it against the grain into strips.

2

In a large salad bowl, place the chopped romaine lettuce. Arrange halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and 1/4 cup of cilantro (optional; omit if you prefer).

Recipe Notes:

For best flavor, serve chilled—letting the salad rest in the fridge for 10-15 minutes allows flavors to meld.

To avoid creamy avocado browning, wait until just before serving to dice the avocado, and toss with a little lemon or lime juice if needed.

When slicing the chicken, cut against the grain for tender, easy-to-bite strips.

Adjust vinaigrette to taste—add more honey for sweetness, more vinegar for tang, or extra garlic for punch.

For an extra touch, try garnish tips like toasted almonds (as in the recipe), fresh cilantro, or even a sprinkle of chili flakes for mild heat.

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