Grilled Chicken Mango Salad

Looking for something light, refreshing, and packed with nutrients? This Grilled Chicken Mango Salad hits all the right notes. Juicy grilled chicken adds protein, mango brings sweetness, avocado offers creamy richness, and fresh greens tie everything together for a wholesome, well-balanced dish. Whether you’re prepping a quick lunch or planning a vibrant summer dinner, this salad is sure to satisfy.

🛒 Ingredients:

For the Salad Base:

1 grilled chicken breast, sliced
1 cup diced ripe mango 🥭 (fresh or defrosted 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 Basic Seasoning & Dressing:

1 tablespoon olive oil 🫒
Salt and pepper to taste 🧂
Optional: juice of ½ lime for extra freshness 🍋

🔥 Instructions:

Step 1: Grill the Chicken

Start by seasoning your chicken breast with olive oil, salt, and pepper. You can also add a pinch of garlic powder or smoked paprika for extra flavor.

Heat a grill pan or outdoor grill over medium heat. Cook the chicken for about 5–6 minutes on each side, or until it’s golden on the outside and fully cooked inside (internal temp should reach 165°F or 74°C).

Once done, let the chicken rest for 5 minutes before slicing—this helps the juices redistribute, keeping the meat tender and juicy.

Step 2: Prepare the Salad Ingredients

While the chicken is cooking or resting, assemble your fresh produce:

Dice the mango into small cubes. If using frozen mango, let it thaw completely and pat it dry to remove excess moisture.
Halve the cherry tomatoes (or chop the larger tomatoes if using those).
Dice the avocado, ideally right before serving to keep it from browning.
Wash and dry your greens thoroughly. A salad spinner is helpful here.

Step 3: Assemble the Salad

In a large serving bowl or on a platter, layer your ingredients in this order for visual appeal:

Spread out the greens as the base.
Sprinkle on the mango, tomatoes, and avocado.
Top with the sliced grilled chicken.

This combination of colors—green, yellow, red, and golden brown—is as beautiful as it is delicious.

Step 4: Dress and Serve

Drizzle the entire salad with a tablespoon of extra virgin olive oil, and squeeze over the juice of half a lime (if using). Season with a pinch of salt and freshly cracked pepper to taste.

Give it a gentle toss, or serve as is with the sliced chicken resting on top.

🍽 Serving Suggestions

Serve with crusty bread or toasted pita chips for added texture.
Pair it with a glass of chilled white wine or sparkling water with lime for a summer-perfect meal.
This salad makes a great meal prep option—just keep the avocado and dressing separate until ready to eat.

🔄 Variations & Add-ons

Want to mix things up? Here are some tasty ways to customize:

Add Cheese: Sprinkle in crumbled feta, goat cheese, or shaved Parmesan for tanginess and richness.
Crunch Factor: Top with roasted almonds, sunflower seeds, or crushed tortilla chips.
Spicy Kick: Mix a bit of chili powder or cayenne into the chicken seasoning, or add thinly sliced jalapeños.
Herb Boost: Toss in fresh cilantro, mint, or basil for an aromatic touch.
Tropical Twist: Add a few pineapple chunks or slices of cucumber to brighten things up even more.

🧊 Storage Tips

This salad is best served fresh, but if you need to store it:

Keep the dressing and avocado separate to avoid sogginess and browning.
Store the base in an airtight container in the fridge for up to 2 days.
Grilled chicken can be made ahead and stored for 3–4 days.

✅ Nutrition Highlights (approx. per serving):

Calories: ~450–500
Protein: 30g
Healthy Fats: from avocado and olive oil
Vitamins A, C, and E: from mango, avocado, and greens
Low Carb / Gluten-Free / Dairy-Free (as is)

This Grilled Chicken Mango Salad is a celebration of freshness, flavor, and vibrant textures. It’s ideal for busy weeknights, warm-weather lunches, or when you want a healthy meal that doesn’t skimp on taste.