Here’s a salad recipe that you’ll definitely want to save. It’s bursting with fresh, vibrant flavors in every single bite.
Remember when I shared my avocado chickpea salad recipe with you? And told you how amazingly delicious it was? Well, I’ve got another avocado salad recipe for you and it is a total game-changer.
This salad is satisfying. It’s vibrant. It’s packed with nutrients. It’s got plenty of protein to hold you over until the next meal. It’s easy to make.
It’s amazing.
This salad combines chicken, avocado, mango, onion, lemon juice, parsley, and dill. It’s the kind of salad you get from a resort on a tropical island. The kind that makes you drool at the sight of it. The kind that gets you thinking about it in the middle of the week on a drab afternoon.
I’m sorry, do I sound a little obsessed?
It’s just because this salad is way too delicious to pass up. It has all the right flavors. And if you want to turn this into a complete meal, you can even use this as a filling for a sandwich. It’s so good squished between two slices of bread.
And guess what? It comes together so easily. The only cooking that’s involved is for the chicken. If you want to skip that step too, you could easily use store-bought rotisserie chicken for this. Everything else is just cut, chopped, and drizzled.
This avocado, chicken, and mango salad is a wonderful dish for a summer afternoon. Double the batch if you’re expecting guests!
Ingredients
- 1 small chicken breast (cooked)
- 1 medium red onion
- 2-3 firm avocados
- 1-2 mangos
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup parsley, chopped
- 1/3 cup dill, chopped
Directions for Avocado, Chicken, and Mango Salad:
- Place one small chicken breast into a pot with cold water, bring to a boil, and cook chicken for 15-20 minutes until tender. Take it out, let it cool down, then slice into thin strips. Place into a large bowl.
- Thinly slice one medium red onion and add it to the bowl with chicken.
- Peel avocados and mango, cut into strips, and place into the bowl with the onion and chicken.
- Chop the parsley and dill and add to the salad.
- Drizzle the salad with oil and lemon juice, add salt and pepper, then mix carefully.
- Your salad is ready! Transfer into a salad bowl and serve.
Colorful salads have so many nutrients! Try some of these other recipes:
Equipment I Used
Avocado with Chicken and Mango Salad
Equipment
- Knife
- Cutting board
- citrus squeezer
- bowl
Ingredients
- 1 small chicken breast cooked, thinly sliced
- 1 medium red onion thinly sliced
- 2-3 avocados firm, sliced into strips
- 1-2 mangos sliced into strips
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ⅓ cup parsley chopped
- ⅓ cup dill chopped
Instructions
- Place one small chicken breast into a pot with cold water, bring to a boil, and cook chicken for 15-20 minutes until tender. Take it out, let cool down, then slice into thin strips. Place into large bowl.
- Thinly slice one medium red onion and add it to the bowl with chicken.
- Peel avocados and mango, cut into strips, and place into the bowl with the onion and chicken.
- Chop the parsley and dill and add to the salad.
- Drizzle the salad with oil and lemon juice, add salt and pepper, then mix carefully.
- Your salad is ready! Transfer into a salad bowl and serve.
Nutrition
