Experience the vibrant flavors of summer with this refreshing Chicken Mango Avocado Salad. Packed with juicy mangoes, creamy avocados, and tender chicken, this salad is not only delicious but also gluten-free and paleo-friendly. Whether you’re looking for a quick weekday meal or a dish to impress guests, this salad ticks all the boxes for taste and nutrition.

Ingredients:

• 1 lb chicken breasts (2 medium), grilled and sliced
• 6 cups romaine lettuce (1 head), rinsed, chopped, and dried
• 1/2 cup cherry tomatoes, halved
• 1/2 English cucumber, sliced
• 1 mango, peeled, pitted, and diced
• 1 avocado, peeled, pitted, and diced
• 1/2 small purple onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup sliced almonds, toasted (for topping)

For the Dressing:

• 2 tsp Dijon mustard
• 1/2 tsp garlic salt (or to taste)
• 2 tsp olive oil
• 1/2 cup extra-virgin olive oil
• 2 tsp honey
• 1/8 tsp black pepper (or to taste)
• 3 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 tsp sea salt
• 1/4 tsp black pepper (or to taste)

Instructions:

Step 1: Prepare the Ingredients Grill the chicken breasts until fully cooked, then slice them thinly. Prepare the romaine lettuce by rinsing, chopping, and drying it thoroughly. Halve the cherry tomatoes, slice the cucumber, dice the mango and avocado, thinly slice the purple onion, and chop the cilantro. Toast the sliced almonds in a dry skillet over medium heat until lightly browned and fragrant.

Step 2: Make the Dressing In a small bowl, whisk together Dijon mustard, garlic salt, olive oil, extra-virgin olive oil, honey, black pepper, apple cider vinegar, minced garlic, sea salt, and black pepper until well combined and emulsified. Adjust seasoning to taste.

Step 3: Assemble the Salad On a large serving platter or individual plates, arrange the chopped romaine lettuce as the base. Top with grilled chicken slices, cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro. Sprinkle the toasted sliced almonds over the salad.

Step 4: Serve with Dressing Drizzle the prepared dressing over the Chicken Mango Avocado Salad just before serving, or serve it on the side for individual drizzling.

Tips for Success:

• Grilled Chicken: Ensure the chicken is well-seasoned and grilled to perfection for optimal flavor.
• Fresh Ingredients: Use ripe mangoes and avocados for sweetness and creaminess, respectively.
• Dressing Consistency: Adjust the dressing ingredients to achieve the desired balance of sweet and tangy flavors.

Possible Variations:

• Add a kick of heat by including diced jalapeños or a sprinkle of chili flakes.
• For a dairy-free option, omit the sliced almonds or substitute with toasted pumpkin seeds.

FAQs: Q: Can I make this salad ahead of time? A: Yes, you can prepare all the ingredients and store them separately in the refrigerator. Assemble the salad and add the dressing just before serving to maintain freshness.

Q: Is this Chicken Mango Avocado Salad recipe suitable for a paleo diet? A: Yes, this recipe is paleo-friendly, as it avoids grains, dairy, and processed sugars.

Internal Links: For more delicious salad recipes, check out:

• Balsamic Chicken Caprese Salad Recipe
• Healthy Ranch Chicken Salad Recipe
• Peruvian Grilled Chicken Salad Recipe