Grilled Mango Avocado Chicken Salad (Printable)

Juicy grilled chicken meets sweet mango and creamy avocado over crisp greens with zesty lime vinaigrette for a perfect summer meal.

# List of ingredients:

→ For the Chicken

01 - 2 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Juice of ½ lime

→ For the Salad

08 - 1 large ripe mango peeled pitted and sliced
09 - 1 large ripe avocado peeled pitted and sliced
10 - 4 oz mixed salad greens such as arugula spinach romaine
11 - ½ small red onion thinly sliced
12 - 10 cherry tomatoes halved
13 - 2 tablespoons fresh cilantro roughly chopped

→ For the Lime Vinaigrette

14 - 3 tablespoons extra-virgin olive oil
15 - Juice of 1 lime
16 - 1 teaspoon honey
17 - ½ teaspoon Dijon mustard
18 - Salt and pepper to taste

# Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, cumin, paprika, salt, pepper, and lime juice. Rub this mixture over both sides of the chicken breasts.
03 - Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
04 - While the chicken is resting, prepare the vinaigrette: whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl.
05 - In a large bowl, combine salad greens, mango, avocado, red onion, cherry tomatoes, and cilantro.
06 - Add sliced chicken to the salad. Drizzle with the lime vinaigrette and toss gently to combine. Serve immediately, garnished with extra cilantro if desired.

# Expert Advice:

01 -
  • The sweet mango cuts through the smoky grilled chicken in a way that feels intentional and effortless
  • Everything comes together in under 40 minutes but tastes like you spent all day planning it
  • The lime vinaigrette pulls all the flavors together into something bright and memorable
02 -
  • Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
  • The vinaigrette tastes better if made 10 minutes ahead so the honey dissolves completely
  • Avocado turns brown quickly so slice it right before you are ready to serve the salad
03 -
  • Preheat your grill pan properly so the chicken gets nice char marks instead of steaming
  • Pat the mango dry after slicing so it does not make the salad soggy

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