Main Dish · Salads

Chicken Avocado Mango Salad

Recently I shared a recipe for a beet and orange salad that was amazing!  Since it 100_6293_optappears that summer is pretty much here, today I thought I’d better share another.  After all, who wants to cook and/or eat super hot food in this kind of weather.  I don’t!  Really, all I want is ice cold watermelon but I can’t live on that for the next 2 months.  So the next best thing is a main dish salad!  To avoid cooking it does require cooking some chicken and then having it in the freezer ready to go.  So go ahead and get it over with.  Roast a chicken or two, debone, and get it in the freezer to pull out for some easy refreshing meals.

Again, this recipe is from the book Salad For Dinner.  Go ahead and check it out from the library or purchase a copy.  Either way enjoy the lovely pictures.  The only ingredient I was unsure of was the mangoes.  I’d not had much experience with them, but a very helpful young man in the Sprouts produce department helped me out.  Evidently choosing mangoes is somewhat like choosing avocados – now that I know how to do it!  He did help me select some that would be ripe in about two days, which was when I wanted to make this salad.

The rest of the ingredients are pretty straightforward, although I subbed almonds for the cashews as that is what I had on hand.  As far as the dressing goes, it was good but I think it would be just as nice with a vinaigrette dressing such as this.   If the vinaigrette is chosen you might want to leave out the chopped cilantro.

This salad would also be an excellent choice to take to a luncheon as it is very pretty!  Enjoy!

Chicken Avocado Mango Salad
Author: Let’s Eat
Prep time: 20 mins
Total time: 20 mins
  • 8 c mixed greens
  • 3 c cooked, shredded chicken
  • 2 firm but ripe mangoes, peeled and cubed
  • 2 avocado, peeled and cubed
  • 1/4 red onion, thinly sliced
  • 1/4 c roasted and salted cashews or nut of choice (I used almonds)
  • 2 T minced cilantro
  • 1/4 c lime juice
  • 1 T honey
  • 1 t ancho chili powder (I used 1/2 t)
  • 1 t ground cumin (I used 1/2 t)
  • 1 large garlic clove, pressed
  • 1/2 t salt
  • 1/3 c olive oil
  1. Combine first 7 ingredients in a salad bowl
  2. Combine last 7 ingredients for dressing
  3. Use 1/3 cup of dressing and drizzle over salad
  4. Toss and serve


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