This chicken with mango salad is sweet, savory and a bit spicy. It’s a perfect combination of flavors and textures that will leave you wanting more!

Suppose you can only eat one food for dinner. That food has to be delicious, it has to be low in calories, and it should ideally provide some sort of health benefit. Well, this chicken with mango salad is your answer to all those problems.

Chicken Mango Avocado Salad (VIDEO)

This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor take this mango salad over the top. A Cheesecake Factory recipe (copycat).

We love restaurant copycat recipes like Zuppa Toscana, seared Shrimp Fajitas and Pico de Gallo. This Mango Chicken Salad does not disappoint!

Chicken Mango Salad:

Last week’s date night to the Cheesecake Factory, resulted in the discovery of this Chicken Mango Avocado Salad. The combination of sweet, savory and tangy ingredients make this a refreshing and memorable summer salad and the honey vinaigrette couldn’t be easier!

I highly highly recommend you top this with the toasted almonds (I forgot to toss them in before photographing but they add a nice crunch and compliment the mango very well. The Cheesecake Factory recipe had wonton strips over the top but I wasn’t too keen on them – just extra calories without much flavor. We loved the toasted almonds 100 times more – crunchy, nutty, fragrant and guilt-free!

Chicken Avocado Mango Salad Ingredients:

The combination of flavors and textures makes this a very exciting salad to eat! It is loaded with juicy chicken, crisp lettuce, sweet mango, creamy avocado and crunchy almonds – this salad is a winner! No wonder it is such a popular cheesecake factory recipe.

If you love mangos, a mango slicer makes it easy and efficient to cut out the pit. Also, every salad lover should have a salad spinner in their kitchen. It is a major time-saving tool. You can rinse, drain and spin dry in just a couple of minutes. No more soggy salads!

How to Cut a Mango:

1. A mango has one long, flat seed that goes from stem to nose. If you don’t have a mango slicer, you can cut a mango with a sharp slim knife: slice off the sides around the seeds keeping as close to the seed as you can. Scoop the flesh out of the skin and slice or dice desired.

The SECRET to Perfectly Sauteed Chicken:

See that juicy chicken? The KEY to juicy sauteed chicken every time is using an instant-read thermometer. Remove the chicken from the pan once it reaches 165˚F.

How to Make Chicken Mango Salad:

Chicken Mango Avocado Salad

5 from 72 votes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor take this mango salad over the top! The sweet and tangy honey vinaigrette couldn’t be easier!

Skill Level: Easy

Cost to Make: $12-$15

Keyword: chicken mango avocado salad

Cuisine: American

Course: Main Course, Salad

Calories: 352

Servings: 6 people

Ingredients

Chicken Avocado Mango Salad Ingredients:

• 1 lb chicken breasts, (2 medium)
• 1/2 tsp garlic salt, or to taste
• 1/8 tsp black pepper, or to taste
• 2 tsp olive oil
• 6 cups romaine lettuce, 1 head, rinsed, chopped and spun dry
• 1/2 cup cherry tomatoes, halved
• 1/2 english cucumber, sliced
• 1 mango, pitted, peeled and diced*
• 1 avocado, pitted, peeled and diced
• 1/2 small purple onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup sliced almonds, toasted, for topping

Honey Vinaigrette Dressing:

• 1/2 cup extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• 1 garlic clove, 1 tsp minced
• 1 tsp sea salt
• 1/4 tsp black pepper, or to taste

Instructions

How to Make Chicken Mango Avocado Salad

1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
2. In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).

How to Make Honey Vinaigrette Dressing:

1. Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste*

Recipe Notes

*We used about 2/3 of the dressing which is reflected in the nutrition label.

Curried chicken & mango salad

• Preparation and cooking time
  • Prep:20 mins
  • Cook:20 mins
• Easy
• Serves 2

This lightly-spiced, fruity salad is a modern take on Coronation chicken – a low calorie-lunch for two

Highlight	Nutrient	Unit
low in	kcal	453
	fat	15g
	saturates	7g
	carbs	43g
	sugars	41g
	fibre	5g
	protein	35g
low in	salt	0.9g

Ingredients

• 6 chicken mini fillets
• 1 tsp olive oil
• 2 tsp curry powder
• 4 tbsp Greek yogurt
• 2 tbsp mango chutney
• zest ½ lime and 2 tsp juice
• 1 Little Gem lettuce , leaves separated
• 1 ripe mango , peeled and sliced
• ½ red onion , finely sliced
• 2 tsp toasted sesame seed

Method

• STEP 1Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• STEP 2Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• STEP 3To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Chicken Mango Salad (Paleo)

This chicken mango salad is loaded with fresh, healthy ingredients that blend to make a refreshing salad with a tropical flair.

Fresh crunchy vegetables, juicy chicken, and creamy avocado are a tasty match with sweet and tangy mango. This salad is Paleo and Whole30 compliant.

I love my salads and this chicken mango salad is one of my favourites. This salad is so easy to prepare and is great for a busy weeknight if you feel like something fresh, easy, and healthy……and as a bonus, it tastes good enough to serve when having friends over.

Tender succulent chicken makes a great match with fresh mango, this combination plus creamy avocado and fresh tomatoes are summer on a plate.

This colourful chicken salad is topped off nicely by a tangy mango, lemon, and coriander (cilantro) dressing. This vibrant full-flavoured dressing really brings this salad alive!

I am loving all of the summer produce out at the moment, and loading up on my salads.

Our garden is thriving with lettuce and tomatoes growing, perfect for salad season …..This chicken mango salad is a favourite in our house and is definitely a crowd-pleaser!

Additional Recipe Notes

• For those of you in the U.S we call cilantro leaves coriander here in New Zealand, we call both the seed and the leaves coriander. I have used both of these terms for clarification throughout this post/recipe, but they refer to the same thing –  the green leafy part of the plant.
• I have topped this chicken mango salad with some chopped fresh chili and coriander (cilantro) leaves to give it an extra bit of spice and fragrant flavour. This is optional.
• I have marinaded the chicken to make it extra juicy, if you are short on time this step can be skipped. Marinate the chicken anywhere from 20 minutes to overnight, the longer you leave it the more succulent it will be!
• Once you have peeled and diced the mango you will need to leave ¼ cup of mango aside to use to make the salad dressing.
• The length of time it will take to brown the chicken will depend on the size of the chicken breast you are using, check it while you are cooking, and leave it in the skillet until it is a light golden brown. Then transfer it to the oven.