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    Home » Recipes » Salads

    By Kaleigh - March 23, 2022

    Easy Roasted Chicken, Mango and Avocado Spring Salad

    Jump to Recipe·Print Recipe
    mango avocado and roasted chicken salad on a plate with text overlay.

    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).

    overhead view of roasted chicken mango avocado salad on a grey plate.

    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.

    ingredients for mango avocado and roasted chicken salad on a white marble backdrop.

    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

    side by side images of ingredients to make lemon dijon dressing and the prepared dressing.
    1. 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.
    2. Whisk together the dressing while the chicken cooks. You can even shake everything together in a jar if you'd rather!
    3. Peel and thinly slice the mango and avocado. three images of chicken mango avocado salad being assembled in various stages.
    4. Arrange the lettuce on a serving platter.
    5. Layer mango, avocado, and chicken pieces on top of the lettuce. Sprinkle with green onion.
    6. 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.
    mango avocado and roasted chicken salad on a grey plate beside a black fork and white napkin.

    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!

    Print

    Easy Roasted Chicken, Mango and Avocado Salad

    mango avocado and roasted chicken salad on a grey plate beside a black fork and white napkin.
    Print Recipe

    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).

    • Author: Kaleigh
    • 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

    Scale
    • 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

    1. 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.
    2. While chicken is cooking, whisk together the dressing ingredients until smooth.
    3. Shred the chicken off of the bone in large chunks.
    4. Peel and slice avocado and mango.
    5. On a large serving platter, arrange lettuce on bottom.
    6. Layer mango, avocado, and chicken pieces. Sprinkle with green onion.
    7. 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    This post was originally published June 2016 and has been updated.

    « Vegan Avocado Arugula Pesto
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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    Reader Interactions

    Comments

    1. Katie Cavuto says

      June 02, 2016 at 9:44 am

      This is a perfect salad in my opinion! I love all these flavors, and it's so simple! Nice 🙂

      Reply
      • Kaleigh says

        June 02, 2016 at 8:04 pm

        Thanks, Katie!

        Reply
    2. Strength and Sunshine says

      June 01, 2016 at 3:04 pm

      Lovely! Such a perfect healthy meal for summer!

      Reply
      • Kaleigh says

        June 02, 2016 at 8:04 pm

        Thank you!

        Reply
    3. nutritioulicious says

      June 01, 2016 at 10:17 am

      Love salads in the summer! That dressing looks perfect!

      Reply

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    Hi, I'm Kaleigh! I'm a food-loving registered dietitian, wife, and mom helping you find joy in the kitchen with delicious real-food recipes and wellness tips. Join me in finding your healthy!

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