Best 2 Chicken Avocado And Mango Salad Recipes

Indulge in a refreshing and vibrant culinary experience with this tantalizing Chicken Avocado and Mango Salad. This delectable dish combines the succulent flavors of grilled chicken, creamy avocado, sweet mango, and a tangy dressing, creating a harmonious blend of textures and flavors. Accompanied by three additional enticing recipes, this article offers a delightful journey into the world of fresh and flavorful salads. Embark on a culinary adventure as we unveil the secrets behind this delectable Chicken Avocado and Mango Salad, along with its accompanying recipes: a zesty Citrus Shrimp Salad, a refreshing Watermelon Feta Salad, and a hearty Quinoa and Roasted Vegetable Salad. Get ready to tantalize your taste buds and elevate your salad game to new heights!

Here are our top 2 tried and tested recipes!

CHICKEN, AVOCADO AND MANGO SALAD

Chicken, Avocado and Mango Salad image

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Provided by GREENLIME

Categories Salad

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

Steps:

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g

CHICKEN, MANGO, AND AVOCADO SALAD

Chicken, Mango, and Avocado Salad image

What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.

Provided by Pete Cooks

Categories Salad Grains

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs cilantro, chopped
2 cups boiling water
2 skinless, boneless chicken breast halves
1 tablespoon sweet paprika
salt and ground black pepper to taste
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
¼ cup crumbled feta cheese
3 tablespoons low-fat yogurt

Steps:

Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.8 g, Cholesterol 39.5 mg, Fat 11.6 g, Fiber 8.9 g, Protein 22.2 g, SaturatedFat 3.1 g, Sodium 210.3 mg, Sugar 12.1 g

Tips:

For the best flavor, use ripe avocados and mangoes.
If you don't have a lime on hand, you can substitute lemon juice.
To make the salad more filling, add some cooked chicken or shrimp.
For a vegetarian version of the salad, omit the chicken and add some crumbled tofu or black beans.
If you're short on time, you can use pre-cooked chicken or rotisserie chicken.
To save even more time, you can buy pre-cut mango and avocado.
For a fun and festive presentation, serve the salad in individual avocado halves.

Conclusion:

This chicken avocado and mango salad is a delicious, refreshing, and healthy meal that's perfect for a summer lunch or dinner. It's also a great way to use up leftover chicken. With just a few simple ingredients, you can have a delicious and satisfying salad that's sure to please everyone at the table.