California Grilled Chicken Avocado and Mango Salad

California Grilled Chicken Avocado and Mango Salad

15 maja 2019 0 przez admin

Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don’t want to heat up the kitchen.

Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don't want to heat up the kitchen.

Tropical fruits like mangoes and avocados are my favorite fruits. Paired together in this salad with grilled chicken, it couldn’t be more delicious! More recipes I love with mango are this Pork Tenderloin with Mango Salsa, these Mango Coconut Ice Pops and this Mango Coconut Chia Pudding.

Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don't want to heat up the kitchen.

When I was a kid, I spent many summers at my cousin’s house in Puerto Rico and I remember all the mangoes falling off her mango trees, so many it was hard to keep up with them. Back then mangoes weren’t as popular here in the states, but luckily today you can find them in every supermarket.

This salad screams California, which is where it was inspired from! For this salad I used red butter lettuce, but you can use any baby lettuce, especially home grown if you have any in your garden!

For the dressing I kept it real simple, extra virgin olive oil and white balsamic vinegar which is naturally sweet and perfect on this salad.

Grilled Chicken Avocado and Mango Salad

Sweet champagne mango paired superbly with creamy haas avocados and California grilled chicken for a sweet-savory salad that won’t disappoint. This meal is ready in minutes, perfect for a hot summer day or night!

Ingredients:

  • 12 oz grilled chicken breast, sliced (from 1 lb raw)
  • 1 cup diced avocado
  • 1 cup diced mango (from 1 1/2 mangos)
  • 2 tbsp diced red onion
  • 6 cups baby red butter lettuce

For the vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • salt and fresh cracked pepper to taste

Directions:

  1. Whisk vinaigrette ingredients and set aside.
  2. Toss avocado, mango, chicken and red onion together.
  3. Fill a large salad platter with baby greens or divide on 4 small dishes.
  4. Top with chicken/avocado mixture and drizzle half the dressing on top.
  5. Serve with remaining dressing if desired.

Nutrition Information

Yield: 4 servings , Serving Size: 1 salad

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 7
  • Calories: 258 calories
  • Total Fat: 14.5g
  • Saturated Fat: 2g
  • Cholesterol: 29mg
  • Sodium: 62mg
  • Carbohydrates: 12g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 21g

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