Grilled Chicken, Avocado and Mango Salad with Lime Vinaigrette

Grilled chicken pairs beautifully with creamy avocado and sweet mango in this light, colorful salad—an ideal choice for warm evenings when you want a fresh meal without heating up the kitchen.

Grilled Chicken Avocado Mango Salad

Tropical fruits like mango and avocado are a favorite for adding natural sweetness and creamy texture to salads. This recipe brings together sweet champagne or Ataulfo mango with ripe Hass avocado and simply seasoned grilled chicken for a sweet-and-savory salad that’s ready in minutes. It’s light enough for lunch and satisfying enough for dinner, and the flavors evoke a sunny California vibe.

I grew up spending summers with family in Puerto Rico, where mango trees dropped more fruit than we could eat. Today mangoes are widely available and make a wonderful addition to salads, salsas and simple desserts. For this salad I used baby red butter lettuce, but any tender mixed greens or baby lettuce will work—especially if you can use homegrown greens from your garden.

The dressing is intentionally simple: extra virgin olive oil and white balsamic vinegar. White balsamic has a naturally mild sweetness that complements the mango without overpowering the other ingredients. Finish with a pinch of salt and freshly cracked black pepper to taste.

More Salad Recipes:

• Kale Salad with Quinoa and Cranberries
• Southwestern Black Bean, Quinoa and Mango Salad
• Salmon Avocado Salad
• Zesty Lime Shrimp and Avocado Salad
• Chickpea Salad with Cucumbers and Tomatoes

Grilled Chicken Avocado and Mango Salad

Sweet mango paired with creamy avocado and simply seasoned California-style grilled chicken creates a vibrant, balanced salad. Ready in about 15 minutes, it’s perfect for hot summer days or any time you want a fresh, fuss-free meal.

Course: Dinner, Lunch, Salad

Cuisine: American

Yield: 4 servings

Serving Size: 1 salad

Prep Time: 15 mins | Total Time: 15 mins

Ingredients

• 12 oz grilled chicken breast, sliced
• 1 cup diced avocado
• 1 cup diced mango (about 1½ mangoes)
• 2 tbsp diced red onion
• 6 cups baby red butter lettuce or any baby greens

For the vinaigrette:

• 2 tbsp extra virgin olive oil
• 2 tbsp white balsamic vinegar
• Salt and freshly cracked black pepper, to taste

Instructions

1. Whisk together the olive oil, white balsamic vinegar, salt and pepper to make the vinaigrette. Set aside.
2. In a bowl, gently toss the diced avocado, diced mango, sliced grilled chicken and red onion.
3. Arrange the baby greens on a large serving platter or divide among four plates.
4. Top the greens with the chicken–avocado–mango mixture and drizzle about half the vinaigrette over the salad.
5. Serve with the remaining vinaigrette on the side so everyone can add more if desired.

Tips and Variations

– Use any firm-ripe mango variety you prefer; Ataulfo (champagne) mangoes offer a concentrated sweetness and buttery texture.

– Substitute mixed baby greens, arugula or romaine for a different texture. If using peppery greens like arugula, consider reducing the onion amount.

– For extra brightness, add a squeeze of fresh lime juice to the vinaigrette or finish the salad with a few sprigs of cilantro.

– To make the salad vegetarian, replace chicken with grilled tofu or roasted chickpeas for added protein.

– This salad is best served fresh. If preparing ahead, keep avocado and dressing separate until serving to avoid browning and sogginess.

Nutrition

Per serving (1 salad): Calories 258; Carbohydrates 12 g; Protein 21 g; Fat 14.5 g; Saturated Fat 2 g; Cholesterol 29 mg; Sodium 62 mg; Fiber 4 g; Sugar 6 g.

Final Note

If you try this recipe, please consider leaving a rating or comment to share how it turned out for you. Feedback helps refine recipes and guides others looking for fresh, easy meal ideas.

Storage and Make-Ahead

Leftovers can be stored in an airtight container in the refrigerator for up to one day. Keep dressing separate and add just before serving to preserve texture. If you need to prepare components ahead, grill the chicken and refrigerate; dice the mango and avocado shortly before serving for best color and flavor.