This Grilled Chicken Salad with Mango & Avocado is a fresh, colorful, and healthy meal. Juicy chicken, creamy avocado, and sweet mango come together for a perfect balance of flavors and textures—ideal for a quick lunch or light dinner.
Ingredients for Grilled Chicken Salad
For the salad:
- 3 cups mixed lettuce or salad greens
- 1 grilled chicken breast (about 6 oz / 170 g), sliced
- 1 small mango, peeled and diced
- 1 small avocado, peeled and sliced
- ¼ red onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ cucumber, sliced or diced
- 2 tbsp crumbled feta cheese
- 2 tsp hemp seeds
For the dressing:
- 1 tbsp Dijon mustard
- 1 tsp honey (adjust to taste)
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or lemon juice
- Pinch of salt and pepper
Instructions
-
Grill the Chicken: Season 1 chicken breast with salt and pepper and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest, then slice.
-
Prep the Produce: Wash 3 cups of greens. Dice 1 mango, slice 1 avocado, ¼ red onion, ½ red bell pepper, and ½ cucumber.
-
Make the Dressing: Whisk 1 tbsp Dijon mustard, 1 tsp honey, 2 tbsp olive oil, 1 tbsp vinegar (or lemon juice), and a pinch of salt & pepper.
-
Assemble the Salad: Toss greens, mango, avocado, and veggies. Top with chicken, drizzle dressing, and sprinkle with 2 tbsp feta and 2 tsp hemp seeds.
-
Serve: Enjoy immediately.
Tips & Variations
-
Greens: Try arugula, baby spinach, or a spring mix for extra flavor and texture.
-
Cheese: Swap feta for goat cheese or leave it out for a dairy-free option.
-
Crunch: Add toasted nuts (almonds, cashews) or seeds (pumpkin, sunflower) for extra texture.
-
Protein: Use shrimp, tofu, or leftover rotisserie chicken instead of grilled chicken.
-
Dressing Twist: Add a splash of lime juice, a pinch of chili flakes, or a touch of yogurt for a different flavor profile.
-
Make Ahead: Prep veggies and dressing in advance, but add avocado and dressing just before serving to keep it fresh.
Serving Suggestions
-
Light Lunch: Enjoy this chicken salad on its own for a fresh, satisfying midday meal, or serve it with a slice of crusty bread, whole-grain toast, or a small side of crackers to round out the meal.
-
Complete Dinner: Turn it into a full dinner by pairing the salad with a side of cooked quinoa, brown rice, or roasted sweet potatoes. The grains add extra fiber and make the meal more filling without overpowering the fresh flavors of the salad.
-
Picnics & Meal Prep: This chicken salad is perfect for outdoor meals or prepping in advance. Keep the dressing separate until you’re ready to eat to ensure the greens and avocado stay fresh and crisp. You can also store the chicken, mango, and veggies in individual containers for quick assembly later.
-
Optional Extras: Sprinkle extra seeds or nuts on top for added texture, or add a few fresh herbs like cilantro or basil to elevate the flavors even more.
FAQ
Q1: Can I make this chicken salad ahead of time? You can prep the greens, mango, bell pepper, onion, and cucumber in advance, but add avocado, chicken, and dressing just before serving to keep everything fresh.
Q2: Can I use cooked chicken other than grilled? Yes! Rotisserie chicken, baked, or pan-seared chicken works perfectly.
Q3: Can I make this salad vegetarian or vegan? Replace chicken with tofu, tempeh, or chickpeas, and use a dairy-free cheese or skip it entirely.
Q4: Can I store leftovers? Store salad components separately in airtight containers. Greens and avocado are best consumed within a day, while chicken and other veggies can last 2–3 days in the fridge.
Try It & Share!
Love this vibrant Grilled Chicken Salad? Give it a try, and let us know how you customize it! Share your photos, tips, or variations in the comments below—or tag us on social media. Your perfect salad creation might inspire others!
Explore Healthy Eating
Protein-Packed Turkey Avocado Salad Recipe
High-Protein Avocado Toast with Smoked Salmon
Flourless Vegan Brownies | Sugar-Free & Gluten-Free
Mediterranean Tuna Bean Salad (Ready in 15 Minutes)
Healthy Chicken Caesar Salad with Greek Yogurt Dressing
Grilled Chicken Salad with Mango & Avocado
Equipment
- 2 salad bowls
Ingredients
For the salad:
- 3 cups mixed lettuce or salad greens
- 1 grilled chicken breast, sliced (about 6 oz / 170 g)
- 1 small mango, peeled and diced
- 1 small avocado, peeled and sliced
- ¼ red onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ cucumber, sliced or diced
- 2 Tbsp crumbled feta cheese
- 2 tsp hemp seeds
For the dressing:
- 1 Tbsp Dijon mustard
- 1 tsp honey (adjust to taste)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar or lemon juice
- Pinch of salt and pepper
Instructions
- Grill the Chicken (if cooking from scratch): Season 1 chicken breast with salt and pepper, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest before slicing.
- Prep the Produce: Wash 3 cups of greens. Dice 1 mango, slice 1 avocado, ¼ red onion, ½ red bell pepper, and ½ cucumber.
- Make the Dressing: Whisk 1 tbsp Dijon mustard, 1 tsp honey, 2 tbsp olive oil, 1 tbsp vinegar (or lemon juice), and a pinch of salt & pepper.
- Assemble the Salad: Toss greens, mango, avocado, and veggies. Top with chicken, drizzle dressing, and sprinkle with 2 tbsp feta and 2 tsp hemp seeds.
- Serve: Enjoy immediately.