Mango Avocado Chicken Salad

$- 2 cups cooked chicken breast, shredded - 1 ripe mango, diced into 1-inch cubes - 2 ripe avocados, diced into 1-inch cubes - 1 medium red bell pepper, diced - ½ medium red onion, finely chopped - 2 tablespoons fresh cilantro, chopped finely - 4 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon honey (optional) - Sea salt and freshly ground black pepper, to taste Gather these fresh ingredients before you start. The chicken gives protein, while mango and avocado add creaminess. The red bell pepper and onion bring crunch and flavor. The lime juice and olive oil make a bright dressing. You can mix in some extras to make this salad your own. Here are a few ideas: - Chopped jalapeño: For a spicy kick. - Chopped nuts: Almonds or cashews add crunch. - Feta cheese: It gives a salty touch. - Black beans: For added protein and fiber. Feel free to experiment with what you have at home! This salad can fit many diets. Here are some swaps: - Chicken: Use shredded turkey or chickpeas for a vegetarian option. - Honey: Maple syrup can replace honey for sweetness. - Olive oil: Avocado oil is a great substitute. - Cilantro: If you dislike cilantro, try parsley or omit it. These changes keep the flavors delicious while catering to your needs. Enjoy customizing this tasty meal! {{ingredient_image_2}} To make this salad, start by gathering all your ingredients. You will need: - 2 cups cooked chicken breast, shredded - 1 ripe mango, diced into 1-inch cubes - 2 ripe avocados, diced into 1-inch cubes - 1 medium red bell pepper, diced - ½ medium red onion, finely chopped - 2 tablespoons fresh cilantro, chopped finely First, shred the cooked chicken. You can use rotisserie chicken for ease. Dice the mango and avocados into cubes. Be careful not to mash the avocados. Next, chop the red bell pepper and onion. Keep everything ready in one spot. In a large mixing bowl, combine the shredded chicken, diced mango, avocados, red bell pepper, and onion. Use a spatula to fold the ingredients gently. This helps keep the avocado chunks intact. If you mix too hard, you'll end up with mush. After mixing, the salad should look colorful and fresh. It will be a treat for your eyes and your taste buds. Now let's make the dressing. In a separate small bowl, whisk together: - 4 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon honey (optional) - Sea salt and freshly ground black pepper, to taste Mix these ingredients until they blend well. The dressing should feel smooth and balanced. Next, pour it evenly over the salad mixture. Use a large spoon or spatula to toss everything together. Ensure all ingredients are coated. Finally, add the chopped cilantro and give it one last gentle toss. Taste the salad and tweak the seasoning. Add more salt or lime juice if needed. This will help you achieve the perfect flavor. When picking mangoes, look for a slight give when you press them. This means they are ripe. Their skin should have a mix of green and yellow hues. A ripe avocado feels soft but not mushy. Check the skin for dark spots; avoid those. To balance flavors, use fresh lime juice. It brightens the dish and adds zest. Adjust seasoning with sea salt and freshly ground black pepper. Taste as you go. You can also add honey for sweetness, but use it sparingly. For a beautiful display, serve in individual bowls. Use a colorful platter for a large group. Garnish with fresh cilantro and a lime wedge. This adds a pop of color and freshness. Make it inviting and fun to eat! Pro Tips Choose Ripe Avocados: Ensure your avocados are perfectly ripe for a creamy texture. Gently squeeze the avocado; it should yield slightly to pressure but not feel mushy. Fresh Lime Juice: Always use freshly squeezed lime juice for the dressing to achieve the best flavor. Bottled lime juice can taste overly acidic and lack freshness. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or tofu for a different protein option, catering to your dietary preferences. Add Texture: For an extra crunch, consider adding toasted nuts or seeds, such as almonds or sunflower seeds, to the salad just before serving. {{image_4}} You can add shrimp or tofu for extra protein. Shrimp cooks fast and adds a nice touch. Simply grill or sauté shrimp until pink. For tofu, use firm tofu and cube it. Sauté it until golden brown. Both options enhance the salad’s flavor and texture. You can also try cooked chickpeas or black beans for a hearty twist. Want to change the flavors? Add spices like cumin or chili powder. They bring warmth and depth to the salad. You can also mix in veggies like corn, cucumber, or diced tomatoes. These ingredients add crunch and freshness. For a spicy kick, consider adding jalapeños or a splash of hot sauce. This keeps your salad exciting and new every time. Transform your salad into a wrap or sandwich. Use large lettuce leaves or tortillas for wraps. Simply spoon the salad onto the wrap and roll it up. For a sandwich, place the salad between your favorite bread. This gives you a portable meal, perfect for lunch or picnics. You can also toast the bread for a crunchy texture. Enjoy this versatile dish in many fun ways! To store leftovers, place the salad in an airtight container. This keeps the salad fresh. Use a container that fits the amount of salad you have left. You can also cover the bowl tightly with plastic wrap. This helps keep moisture in and prevents drying. Mango Avocado Chicken Salad lasts about 2 to 3 days in the fridge. After that, the avocados may brown and lose taste. Always check for any off smells or changes in texture. If it looks or smells funny, it’s best to toss it. I do not recommend freezing this salad. Freezing can change the texture of chicken, mango, and avocado. If you want to freeze, consider just freezing the chicken. Cooked chicken can last for up to 4 months in the freezer. Thaw it in the fridge and add fresh ingredients later. To make this salad vegan, replace the chicken with chickpeas or tofu. Both options add protein and texture. You can also use a plant-based yogurt to create a creamy dressing. This keeps the salad fresh and tasty while meeting vegan needs. Yes, you can prepare the salad in advance. Mix the chicken, mango, avocados, and veggies, but wait to add the dressing until serving. This keeps the salad fresh and prevents sogginess. Store in the fridge in a sealed container for up to two days. This salad is packed with nutrients. It has lean protein from chicken, healthy fats from avocados, and vitamins from mangoes and bell peppers. Here are some key benefits: - High in fiber: Helps digestion and keeps you full. - Rich in vitamins: Mangoes provide vitamin C, and avocados add vitamin E. - Healthy fats: Avocados offer heart-healthy fats that support brain health. Refreshing drinks work best with this salad. Here are some great pairings: - Lemonade: A sweet and tart choice that brightens the meal. - Iced tea: Unsweetened or lightly sweetened works well to balance flavors. - Sparkling water: A refreshing option that keeps it light. These drinks enhance the salad's fresh flavors and make for a delightful meal. This blog post covered how to make a delicious Mango Avocado Chicken Salad. You learned about key ingredients, easy steps, and tips for great flavor. We explored variations for protein and storage tips. Remember, fresh, ripe fruits make a big difference in taste. Feel free to customize this salad with your favorite flavors or proteins. Now, you’re ready to create your own tasty dish. Enjoy sharing it with friends and family!$

Mango Avocado Chicken Salad

A refreshing salad combining shredded chicken, ripe mango, and creamy avocado, dressed with lime and olive oil.

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Prep Time 15

Total Time 15

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken breast, shredded
1 whole ripe mango, diced into 1-inch cubes
2 whole ripe avocados, diced into 1-inch cubes
1 medium red bell pepper, diced
0.5 medium red onion, finely chopped
2 tablespoons fresh cilantro, chopped finely
4 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey (optional)
to taste sea salt and freshly ground black pepper

Instructions

In a large mixing bowl, combine the shredded chicken, diced mango, diced avocados, diced red bell pepper, and finely chopped red onion. Use a spatula to gently fold the ingredients together to avoid mashing the avocados.
In a separate small bowl, whisk together the lime juice, olive oil, honey (if you decide to use it), salt, and pepper. Mix until all ingredients are well integrated and the dressing is emulsified.
Pour the prepared dressing evenly over the chicken and vegetable mixture.
Carefully toss the salad together using a large spoon or spatula until everything is coated with the dressing, making sure to keep the avocado chunks intact.
Add the chopped cilantro to the mixture and give it one final gentle toss to distribute the cilantro throughout the salad.
Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lime juice as needed for the perfect balance of flavors.

Notes

For an elegant display, serve in individual bowls or on a colorful platter with lime wedges.

Keyword avocado, chicken, healthy, mango, salad