Chicken Mango Avocado Salad Recipe

This juicy grilled chicken and avocado salad Mango and Tart Blueberries is a refreshing salad you're going to love! Filled with almonds, goat cheese, and honey mustard sauce, it's the perfect texture.

Why you’ll love this Chicken Avocado Salad

Eating your greens won't be a problem with this easy avocado salad that's packed with bright, fruity flavor.

• hearty. Grilled chicken with a pinch of almonds will keep you full all day long.
• Great for meal prep. Make it ahead of time and keep it in the refrigerator for an easy lunch or dinner.
• Rich and fruity aroma. There's sweet mango and tart blueberry in every bite.
• Very suitable for summer. This is a light fruit salad that's perfect for a hearty quick meal when summer comes.

what do you need

Apple cider vinegar controls the sweetness of the dressing and adds a bit of flavor. Scroll to the recipe card at the bottom of the post for exact quantities.

For salad

• chicken – Boneless, skinless chicken breasts are best.
• salt and pepper – I prefer kosher salt and fresh black pepper.
• baby spinach – Regular chopped spinach works too.
• mango – Please feel free to use frozen (thawed).
• Fresh blueberries— Frozen blueberries can be substituted.
• avocado – Slice or dice it.
• almond – Choose sliced ​​or chopped almonds. You can also use pecans, macadamia nuts, or walnuts.
• Goat cheese – Use your favorite.

For dressing

• Raw honey—— Feel free to use agave nectar or maple syrup.
• Stone ground mustard – For this reason, avoid American yellow mustard. Dijon mustard is a great substitute.
• Apple cider vinegar – You can use red wine vinegar instead. Do not use white vinegar as it is too harsh and pungent.
• basil – Use fresh or dried.

How to Make Avocado Salad

This is actually a foolproof secret. Throw it away and enjoy! Scroll to the bottom of the post to see the full recipe card.

• Grilled chicken. Preheat grill to medium-high heat. Spray grates with cooking spray. Season chicken on all sides with salt and pepper. Place chicken on grill and grill for 5-7 minutes on each side. Remove from heat and let sit for 5 minutes before slicing.
• Make the dressing. Place all seasonings in a bowl and stir until smooth. Set it aside.
• Assemble it. Place spinach, mango, blueberries, avocado, almonds, goat cheese, and sliced ​​chicken in a bowl. Serve salad with dressing. enjoy!

Tips and variations

You can save some time by using store-bought dressing or salad mix.

• Flatten chicken. Place the chicken between two pieces of plastic wrap. Pound it with a rolling pin until it is even in thickness, about 1/2-3/4 inch thick. This will help with even cooking times.
• Go ahead and mix it up. Choose your favorite salad mix, pre-shredded lettuce or kale. Use it to make this salad. You can mix it with baby spinach or replace it entirely.
• Use store bought. If you don't have time to put the dressing together, use your favorite store-bought dressing. I love the low sodium honey mustard sauce.
• plugin. Mix 1/4 cup toasted shredded coconut, dried cranberries or apple slices into the salad for added sweetness and crunch.
• Exchange protein. Use roast turkey or my leftovers Honey Garlic Chicken Thighs or Grilled Chimichurri Chicken Make this recipe instead of regular roasted chicken.

Food recommendations

This hearty Avocado Chicken Salad is a healthy dinner in itself.You can also serve it as my side dish Maple Smoked Turkey or Garlic Herb Turkey Breast.If you like steak, come to mine Grilled Ribeye Steak or new york steak.Other vegetarian ideas include corn on the cob and Air Fryer Asparagus.

How to store leftovers

Serve straight from the refrigerator or at room temperature!

• refrigerator: Store dressing, salad and chicken separately. Place the dressing in a mason jar and refrigerate for up to 7 days. Salads will keep for up to 3 days and chicken for 4 days.

More salad recipes to try

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