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.
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.