Grilled Chicken Mango Salad

Ingredients

For the Salad Base

• 1 grilled chicken breast, sliced

• 1 cup diced ripe mango  (fresh or thawed from frozen)

• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped) 

• 1 ripe avocado, diced 

• 2 cups fresh mixed greens (spinach, arugula, or spring mix) 

For the Dressing & Seasoning

• 1 tablespoon olive oil 

• Salt and pepper to taste 

• Optional: juice of ½ lime for extra brightness 

Instructions

Step 1: Grill the Chicken

Season the chicken breast with olive oil, salt, and pepper. For more flavor, you can add garlic powder or smoked paprika.

Heat a grill pan or outdoor grill over medium heat. Cook the chicken for 5–6 minutes per side, or until golden and fully cooked through (internal temperature should reach 165°F / 74°C).

Let the chicken rest for about 5 minutes before slicing. This keeps the meat juicy and tender.

Step 2: Prepare the Salad Ingredients

While the chicken cooks or rests:

• Dice the mango into bite-sized cubes. If using frozen mango, thaw and pat dry.

• Halve the cherry tomatoes (or chop larger tomatoes).

• Dice the avocado just before serving to prevent browning.

• Wash and dry the greens thoroughly—using a salad spinner helps.

Step 3: Assemble the Salad

In a large bowl or on a serving platter:

1. Spread the mixed greens as the base.

2. Add the mango, tomatoes, and avocado.

3. Place the sliced grilled chicken on top.

The contrast of green, yellow, red, and golden chicken makes this salad both vibrant and appetizing.

Step 4: Dress and Serve

Drizzle the salad with the olive oil and squeeze the lime juice over the top (if using). Season with salt and freshly cracked pepper.

Toss gently or serve with the chicken arranged on top.

Serving Suggestions

• Serve with crusty bread or toasted pita chips for extra crunch.

• Pair with chilled white wine or sparkling water with lime.

• Great for meal prep—just store the avocado and dressing separately.

Variations & Add-Ons

Add Cheese

• Crumbled feta

• Goat cheese

• Shaved Parmesan

Add Crunch

• Roasted almonds

• Sunflower seeds

• Crushed tortilla chips

Add Heat

• A pinch of chili powder or cayenne in the chicken seasoning

• Thinly sliced jalapeños

Fresh Herbs

• Cilantro

• Mint

• Basil

Tropical Extras

• Pineapple chunks

• Sliced cucumber

Storage Tips

• Best enjoyed fresh.

• Keep dressing and avocado separate to avoid sogginess.

• Salad base lasts up to 2 days in the fridge.

• Grilled chicken keeps for 3–4 days refrigerated.

Nutrition Highlights 

• Calories: ~450–500

• Protein: ~30g

• Healthy fats from avocado and olive oil

• Rich in vitamins A, C, and E

• Naturally low-carb, gluten-free, and dairy-free

This Grilled Chicken Mango Salad is bursting with freshness, bright flavors, and fun textures. It’s perfect for quick lunches, light dinners, or any time you want a healthy meal that still feels satisfying and delicious.