A super easy spring salad with roasted chicken, mango, avocado and a simple honey dijon lemon vinaigrette is a quick and delicious lunch or light dinner. It's fast, healthy, and can even be made with rotisserie chicken! (gluten-free, dairy-free, nut-free).
When the weather heats up, I crave fresh, delicious salads that take minimal work. The easy, breezy feel of this spring salad with roasted chicken, avocado and mango is just the ticket to lazy warm weather dinners and quick and easy lunches. The inspiration came from a salad my grandmother learned to make during one of her trips to Australia.
Why You'll Love This Salad
While incredibly simple, this salad has just enough elements to make it interesting - creamy avocado, sweet mango, snappy green onions, and savory roasted chicken. The sweet-savory-creamy balance is mimicked in the super simple honey dijon lemon vinaigrette. It's so simple to pull off and is perfect for everything from al fresco dinners to spring showers to make-ahead lunches.
Nutritionally speaking, I love that this salad provides plenty of lean protein and healthy fat to make it filling and satisfying.
The Ingredients
- Roasted bone-in chicken breasts. Super easy to roast in the oven (see how in the recipe card).
- Spring mix lettuce
- Avocado - Choose one that gives ever-so slightly when squeezed.
- Mango - A ripe mango feels similar to a ripe avocado when squeezed.
- Green Onion
- Lemon honey dijon vinaigrette. It's super easy to make - I'll show you how below!
How To Make It
- Season the chicken breasts, drizzle with olive oil, and roast the chicken at 375°F for 40-60 minutes (depending on size). When the chicken is done, remove it from the bone and shred into large chunks.
- Whisk together the dressing while the chicken cooks. You can even shake everything together in a jar if you'd rather!
- Peel and thinly slice the mango and avocado.
- Arrange the lettuce on a serving platter.
- Layer mango, avocado, and chicken pieces on top of the lettuce. Sprinkle with green onion.
- Drizzle with dressing just before serving.
Tip: Chicken is done when it reaches an internal temperature of 165°F. I highly recommend investing in a meat thermometer for perfectly cooked chicken every time!
Time Saving Tips
- For a super quick, no-cook dinner, you can make this salad with rotisserie chicken or leftover grilled or roasted chicken.
- Use your favorite lemon dressing to save even more time.
- Dressing can be made up to 5 days in advance and stored in the refrigerator. The chicken can be made up to 3 days in advance.
More Delicious Spring and Summer Salads
- Strawberry Avocado Salad with Grilled Chicken
- Grilled Shrimp and Jicama Melon Salad With Herb Vinaigrette
- Cherry Almond Grilled Chicken Salad
- Grilled Romaine and Corn Salad with Blueberries and Goat Cheese
- Southwest Grilled Chicken Green Chile Caesar Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintEasy Roasted Chicken, Mango and Avocado Salad
A super easy spring salad with roasted chicken, mango, avocado and a simple honey dijon lemon vinaigrette is a quick and delicious lunch or light dinner. It's fast, healthy, and can even be made with rotisserie chicken! (gluten-free, dairy-free, nut-free).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: salad
- Method: no cook
- Cuisine: American
Ingredients
- 2 bone-in chicken breasts
- salt
- pepper
- garlic powder
- dried oregano
- paprika
- olive oil
- 1 box (5 oz) spring mix lettuce
- 1 large mango, peeled and sliced
- 1 large avocado, peeled and sliced
- 2 green onions, chopped
For the dressing
- 2 tsp dijon mustard
- 1 tsp honey
- 2 tbsp lemon juice (from 1 lemon)
- 1 tbsp olive oil
- Pinch salt and black pepper
Instructions
- To cook the chicken, preheat the oven to 375°F. Place chicken breasts, skin side up in a baking dish. Season chicken with salt, pepper, garlic, oregano and paprika. Drizzle lightly with olive oil. Bake for 45-60 minutes, or until the internal temperature reaches 165°F. Remove from the oven.
- While chicken is cooking, whisk together the dressing ingredients until smooth.
- Shred the chicken off of the bone in large chunks.
- Peel and slice avocado and mango.
- On a large serving platter, arrange lettuce on bottom.
- Layer mango, avocado, and chicken pieces. Sprinkle with green onion.
- Drizzle with dressing just before serving.
Notes
- To make this salad super simple, you can use store-bought rotisserie chicken or leftover roasted chicken.
- Dressing can be made up to 5 days in advance. Store covered in the refrigerator.
- I highly recommend a meat thermometer to avoid over- or under-cooked chicken. It's the best kitchen investment you can make!
Keywords: chicken mango avocado salad, roasted chicken salad with mango and avocado, spring chicken mango avocado salad
This post was originally published June 2016 and has been updated.
times-standard.com says
Nice i really enjoyed reading your blogs. Keep on posting. Thanks
Katie Cavuto says
This is a perfect salad in my opinion! I love all these flavors, and it's so simple! Nice 🙂
Kaleigh says
Thanks, Katie!
Strength and Sunshine says
Lovely! Such a perfect healthy meal for summer!
Kaleigh says
Thank you!
nutritioulicious says
Love salads in the summer! That dressing looks perfect!