Chicken Mango Avocado Delight

This vibrant chicken, mango, and avocado salad brings together sweet, tangy, and savory flavors in one refreshing dish. The combination of juicy mango, creamy avocado, and tender chicken creates a perfectly balanced meal that works equally well for lunch or dinner.

I first made this salad during a particularly hot summer when turning on the oven seemed unbearable. The combination was such a hit with my family that it became our go-to entertaining dish when hosting friends on the patio.

Ingredients

• Chicken breast: Offers lean protein and takes on flavors beautifully. Choose organic if possible for best flavor
• Mango: Adds tropical sweetness and vitamin C. Look for ones that yield slightly to pressure
• Avocado: Provides creamy texture and healthy fats. Select fruits that feel heavy for their size
• Roma tomatoes: Bring acidity and juiciness. Choose firm ones with vibrant color
• Fresh lime juice: Prevents avocado browning and adds brightness. Roll limes before juicing to extract more juice
• Lamb's lettuce and arugula: Create a peppery base. Opt for fresh greens with crisp leaves
• Fresh parsley: Introduces herbaceous notes. The flat leaf variety offers more robust flavor
• Extra virgin olive oil: Forms the dressing base. Select cold pressed for optimal flavor
• Sweet mustard: Adds tanginess to the dressing. Dijon works well if sweet mustard is unavailable
• Honey: Balances the acidity. Local raw honey provides the best flavor profile
• Salt and pepper: Enhance all other flavors. Freshly ground pepper makes a noticeable difference

Step-by-Step Instructions

Prepare the chicken:

Season chicken pieces generously with salt and pepper on all sides. Heat a tablespoon of olive oil in a skillet over medium heat until shimmering but not smoking. Add chicken pieces without overcrowding and cook for about 4 minutes per side until golden brown and cooked through. Remove from heat and allow to cool completely before adding to salad.

Prepare the fruits:

Select a ripe mango that yields slightly to pressure. Using a sharp knife, cut along both sides of the flat pit then score the flesh in a crosshatch pattern without cutting through the skin. Invert the mango half so the cubes pop up, then slice them off into a bowl. Immediately drizzle with lime juice to maintain color and enhance flavor.

Create the avocado base:

Cut the avocado in half and remove the pit by carefully striking it with a knife and twisting. Scoop the flesh out with a spoon and cut into chunks similar in size to the mango pieces. Add to the bowl with mango and toss gently with additional lime juice to prevent browning.

Assemble the salad:

Thoroughly wash the greens in cold water, then spin or pat dry to remove excess moisture. Tear larger leaves into bite sized pieces. Arrange the greens as a base layer in your serving dish. Slice tomatoes into half moons or chunks depending on your preference and scatter over the greens.

Combine components:

Gently fold together the lime-dressed mango and avocado mixture. Spoon this mixture over the greens and tomatoes. Add the cooled chicken pieces throughout the salad. If using parsley, chop it finely and sprinkle over the entire dish for a fresh flavor boost.

Create the dressing:

In a small bowl, combine the extra virgin olive oil, sweet mustard, and honey. Season with salt and freshly ground black pepper. Whisk vigorously until the mixture emulsifies into a smooth, slightly thickened dressing. Taste and adjust seasonings if needed.

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The mangoes are truly the star of this dish for me. I discovered this combination years ago when trying to use up a ripe mango before leaving on vacation. What started as a kitchen cleanup effort became a family favorite that reminds us of summer regardless of the season.

Make-Ahead Tips

This salad can be partially prepared in advance to save time. Cook and cool the chicken up to a day ahead and store it covered in the refrigerator. The dressing can be made up to three days in advance and kept in a sealed container. For best results, cut the mango ahead of time and toss with lime juice, but save the avocado preparation until just before serving to prevent browning.

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Ingredient Substitutions

The beauty of this salad lies in its flexibility. If mangoes aren't available, peaches or nectarines make excellent substitutes during summer months. For a vegetarian version, replace chicken with grilled halloumi cheese or crispy tofu. Not a fan of arugula? Any mixed greens will work beautifully. The dressing can be adapted by using maple syrup instead of honey for a vegan option, or adding a touch of ginger for extra warmth.

Serving Suggestions

Serve this colorful salad as a complete meal or as part of a larger spread. It pairs wonderfully with crusty bread to soak up the flavorful dressing. For entertaining, present it on a large platter rather than tossing everything together, allowing guests to appreciate the vibrant colors. Consider serving with a crisp white wine like Sauvignon Blanc or a light rosé to complement the tropical flavors.

Cultural Context

This salad represents fusion cuisine at its finest, combining tropical fruits with Mediterranean preparation techniques. The mango originally comes from South Asia, while avocados are native to Central America. The combination with European greens and a mustard dressing creates a dish that transcends cultural boundaries. This style of fresh, produce-forward eating has roots in coastal cuisines worldwide, where fresh ingredients shine with minimal preparation.

Frequently Asked Questions

→ Can I substitute mango in this dish?

Yes, if mango isn’t available, you can try using ripe peaches or nectarines for a similar sweet and juicy flavor profile.

→ How do I keep the avocado from browning?

To prevent browning, coat the avocado pieces with fresh lime juice immediately after cutting. The acidity helps preserve the color.

→ What greens work best for this salad?

While lamb’s lettuce and arugula are ideal, you can also use other tender greens like spinach, baby kale, or mixed lettuce blends.

→ Can I make the dressing ahead of time?

Yes, the dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Shake well before using.

→ What protein alternatives can I use?

If you prefer not to use chicken, cooked shrimp, tofu, or grilled tempeh are great protein-rich substitutes that complement the flavors.

→ Can I add more toppings for extra crunch?

Definitely! Toasted nuts such as almonds or walnuts, or even seeds like pumpkin or sunflower, add a delightful crunch to the salad.