Indulge in a refreshing California Grilled Chicken with Avocado and Mango Salad, rich with flavors of mango, avocado, and grilled chicken, dressed in a simple homemade vinaigrette. Perfect for a light lunch or a healthy dinner!
California Grilled Chicken with Avocado and Mango Salad
Join us on a delicious journey with our California Chicken Salad, where the bright, fresh flavors of mango and avocado perfectly complement the rich taste of grilled chicken. This recipe is straightforward to make and packed with vibrant colors and freshness, making it an excellent choice for anyone who loves healthy, flavorful food.
How to Make Your Grilled Chicken with Avocado and Mango Salad
Ingredients (Serves 4)
For the Vinaigrette:
Simple Cooking Directions
Recipe Highlights
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pre-grilled chicken)
- Course: Main course, Salad
- Cuisine: American
Nutritional Details (Per Serving):
Each serving well-balanced with protein, healthy fats from avocado, and carbohydrates from mango, making it ideal meal for maintaining energy throughout day.
Health Benefits
This salad is full of very powerful nutrients. Avocado provides healthy fats, mango adds essential vitamins, and grilled chicken offers a high-quality protein source, making this salad a balanced and healthful choice.
Grilled Chicken with Avocado and Mango Salad
Ingredients
- Grilled Chicken Breast: 12 oz, sliced
- Avocado: 1 cup, diced
- Mango: 1 cup, diced (from about 1 1/2 mangoes)
- Red Onion: 2 tbsp, diced
- Baby Red Butter Lettuce: 6 cups
For the Vinaigrette:
- Olive Oil: 2 tbsp
- White Balsamic Vinegar: 2 tbsp
- Seasoning: Salt and fresh cracked pepper, to taste
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, white balsamic vinegar, salt, and pepper. Set this aside for later.
- Combine the Salad Ingredients: In a large mixing bowl, gently toss the sliced grilled chicken, diced avocado, diced mango, and red onion.
- Assemble the Salad: Spread the baby red butter lettuce on a large salad platter or divide it among four smaller plates.
- Add the Toppings: Spoon the chicken, avocado, and mango mixture over the greens.
- Dress and Serve: Drizzle half of the prepared vinaigrette over the salad. Serve the remaining dressing on the side for those who might enjoy a little extra.
