This Chicken Mango-Avocado Salad recipe is all you need to eat on a hot summer day. It is loaded with greens and proteins and takes only 15 minutes to prepare.
I find this salad to be the perfect meal for a hot summer day. It is refreshing, nutritious—rich in proteins, vitamins and minerals—and my kids love it.
And what is better than mangoes to add flavor and color to this dish? They are sweet and in season, so why not incorporate them in our meals!
You only need a few simple ingredients to make this recipe: boneless chicken breasts, dried thyme, olive oil, spinach, romaine lettuce, cucumber, cherry tomatoes, coriander, mangoes, avocados, white onion, mustard, lemon juice, honey, salt and pepper.
How to Cook Chicken Mango-Avocado Salad
To make Chicken Mango–Avocado Salad, start by cutting each chicken breast horizontally to make two 2 even pieces. After that, season them with salt and pepper. Make sure you coat all sides well so that you do not end up with a bland piece of chicken. Next, set them a side for at least 2 minutes to marinade.
Heat a large pan on medium heat and cook the chicken breasts for 5 minutes on each side. Then, one minute before the chicken breasts fully cook, add the minced garlic and continue cooking.
The garlic will give the oil a mild nutty flavor that will coat the chicken breasts. It is important to pay attention not to over cook the garlic because it burns fast and ruins the flavor.
After that, turn off the heat and let the chicken rest in a warm plate for a few minutes while you assemble your salad.
In a large salad bowl, arrange the spinach and lettuce as the base and build on top and around them your cut cucumbers, tomatoes, coriander, mangoes, avocados and onions.
You can be as creative as you wish by adding some of your other favorite ingredients. Sometimes, I add shelled pepitas or sunflower seeds. Nonetheless, toasted sesame seeds or chia seeds make a great addition too.
In a cup or a small bowl, mix together the mustard, honey, olive oil, lemon juice and season with salt and pepper to taste.
Cut the cooked chicken breasts into bite-size pieces or thin slices, whatever you prefer, and add them to your salad.
Pour the dressing over the salad, mix and serve warm or cold.
What You Can Have with This Salad
Chicken Mango-Avocado Salad is great with:
- Tortilla Chips
- Garlic Bread
For the Chicken
- 1 1/2 lb (700g) chicken breasts, skinless, boneless
- 2 teaspoons thyme, dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 1 garlic clove, minced
For the Salad
- 3 cups spinach
- 3 cups romaine lettuce, chopped
- 1 cup cucumber, cut
- 1 cup cherry tomatoes, cut
- 1/2 cup coriander, chopped
- 2 mangoes, cubed
- 2 avocados, cubed
- 1/2 white onion, sliced
For the dressing
- 2 teaspoons mustard
- 4 tablespoons lemon juice
- 1 tablespoon honey
- 6 tablespoons olive oil
- salt and pepper to taste
- Season the chicken with dried thyme, salt and pepper; leave it 2 minutes to marinade. Cook with garlic and olive oil in a pan on medium-high heat for 5 minutes on each side.
- Assemble your salad bowl with spinach and lettuce as the base and build on top and around them your cucumbers, tomatoes, coriander, mangoes, avocados and onions.
- In a small cup, mix together mustard, lemon juice, honey and olive oil. Season to taste and pour over the salad.
- Cut the chicken and add it to the salad and serve warm or cold.
You can season your chicken and leave it in the fridge to marinade over night for enhanced favor.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 32mgSodium: 527mgCarbohydrates: 37gFiber: 13gSugar: 21gProtein: 18g