This Mango Chicken Salad is easy to make with tender chicken, fresh greens, avocado, cucumber, sweet mango, tomatoes with a tangy, fresh and flavorful cilantro lime vinaigrette. It’s the perfect healthy lunch or dinner and can be prepped ahead for busy weeknights or summer potlucks. Gluten-free, dairy-free, Whole30 and paleo-friendly.
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An easy Mango Chicken Salad recipe
Healthy loaded salad are my go-to for healthy lunches and weeknight dinners – especially during the hot summer months. This Mango Chicken Salad comes together in no time and is full of tender juicy grilled chicken, mixed greens, sweet mango, cherry tomatoes, cucumbers and buttery avocado. The tangy cilantro lime dressing adds so much freshness and flavor to this simple and loaded salad.
All you need is about 30 minutes (or less) to have this delicious salad on your dinner table. It’s also low carb and keto-friendly. Not only is this healthy mango salad incredibly delicious, it’s super simple to customize. The great thing about summer salads is that you can whip up just using whatever extra vegetables or fruit you have in your fridge.
Feel free to add your favorite toppings like chopped nuts and crumbled cheeses. Or leave out the cheese to keep this mango salad paleo and Whole30 compliant.
Ingredients you need:
For the chicken marinade:
- Boneless skinless chicken breasts – pounded to even thickness
- Salt and black pepper to taste
- Garlic powder
- Olive oil
For the mango salad
- Avocado – peeled, pitted and cut into slices or chopped
- Mixed green lettuce – use your favorites. Baby spinach, arugula or chopped and massaged kale would be delicious in here.
- Mango – be sure to use a fresh ripe mango for the best flavor. You can use a red mango or a honey mango in this salad.
- Grape or cherry tomatoes – cut into halves
- Cucumber – sliced in rounds or chopped
Optional:
- Crumbled dairy-free feta – we like Violife. Leave out for Whole30 & paleo
For the vinaigrette:
- Fresh lime juice
- Apple cider vinegar
- Dijon mustard
- Cilantro
- Garlic powder
- Red pepper flakes
- Extra virgin olive oil or avocado oil
- Salt and pepper to taste
How to make Grilled Chicken Salad
- Marinate chicken: Start off by seasoning the chicken with salt, pepper and drizzle with olive oil and lemon.
- Grill the chicken: Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
- Make the dressing: Add all the ingredient to a jar or bowl. Whisk or shake until combined,
- Prep and assemble salad: Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens (spinach, romaine, arugula, kale) you like. Add mango, grape tomatoes, avocado, cucumber and optional dairy-free feta.
- Garnish with toppings: Add any other toppings you like then drizzle with the lime dressing right before serving. Enjoy.
Salad Variations
- Meatless option: leave out the chicken and bacon
- Quicker prep: use leftover or chopped rotisserie chicken
- Swap in your favorite vegetables or cheese
- Add sweet summer corn
Make ahead tips
- Marinate the chicken the night before and store in the fridge in an airtight container or zip-top bag.
- Whisk together the dressing the night before and store in a sealed jar in the fridge.
- Wash and dry the lettuce and mixed greens and store in a large zip-top bag.
More healthy salads you will love:
Healthy Taco Salad (with Low Carb options)
Asian Zucchini Noodle Salad with Thai Peanut Dressing
This Mango Chicken Salad is easy to make with tender chicken, fresh greens, avocado, cucumber, sweet mango, tomatoes with a tangy, fresh and flavorful cilantro lime vinaigrette. It's the perfect healthy lunch or dinner and can be prepped ahead for busy weeknights or summer potlucks. Gluten-free, dairy-free, Whole30 and paleo-friendly.
- 1-2 boneless skinless chicken breasts , pounded to even thickness
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tbsp olive oil
- 2 avocados , peeled pitted and cut into slices or chopped
- 4 cups mixed green lettuce , chopped
- 1 cup fresh mango chunks
- 1 cup grape or cherry tomatoes halved , halved
- 1/2 cucumber , sliced in rounds or chopped
- 1/2 cup crumbled dairy-free feta , optional - leave out for Whole30 or paleo
- 2-3 tbsp fresh lime juice
- 1/2 teaspoon apple cider vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp fresh finely chopped cilantro
- 1/2 tsp garlic powder
- 2 tbsp extra virgin olive oil or avocado oil
- Salt and pepper to taste
In a resealable zip-top bag, add chicken, salt, pepper, garlic powder and marinate for at least 30 minutes.
Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 F. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens (spinach, romaine, arugula, kale) you like. Add mango, grape tomatoes, avocado, cucumber and optional dairy-free feta.
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