A simple and delicious mango, avocado and roasted chicken salad with a honey dijon lemon vinaigrette is a great lunch or light summer dinner. It’s easy, healthy, and can even be made with rotisserie chicken! (gluten-free).
In case you couldn’t tell, I’ve been in a salad mood (see Barbi Salad, Avocado, Jicama, and Cucumber Salad, Watermelon Salad, etc.) ! When things heat up in the summer, I crave fresh, delicious salads that take minimal work, and minimal heating of my kitchen. And this Mango, Avocado and Roasted Chicken Salad fits the bill perfectly!
I usually love lots of different elements in my salads. From fresh fruit and veggies, to cheese, nuts, and dried fruits, to beans and chicken or fish, my salads usually look like the kitchen sink. I like to use them as an opportunity to clean out the refrigerator while also making a nutritious lunch. But sometimes, simple is best, and that’s definitely true with my Mango, Avocado and Roasted Chicken Salad. The combo of the creamy avocado and sweet, juicy mango with roasted chicken leaves me feeling satisfied, healthy, and craving nothing.
What’s awesome about this salad is that you can use leftover grilled chicken from your backyard barbecue or even rotisserie chicken! You don’t even have to heat up your house that way. It’s so simple to just pull off the bone and throw it into the mix, plus it add lots of lean protein to go with the healthy fat from the avocado. Like I said, so satisfying.
If you’re looking for a delicious dish to bring to any backyard party, or just a simple summer dinner for those busy weeknights, this Mango, Avocado and Roasted Chicken Salad will definitely not disappoint!
Mango, Avocado and Roasted Chicken Salad
A simple and delicious mango, avocado and roasted chicken salad with a honey dijon lemon vinaigrette is a great lunch or light summer dinner. (gluten-free)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- 1 box spring mix lettuce
- 1 large mango, peeled and sliced
- 1 large avocado, peeled and sliced
- 2 roasted bone-in chicken breasts
- 2 green onions, chopped
For the dressing
- 2 tsp dijon mustard
- 1 tsp honey
- 2 tbsp lemon juice (from 1 lg lemon)
- 1 tbsp olive oil
- Pinch salt and black pepper
- Shred chicken off of the bone in large chunks. Set aside.
- Peel and slice avocado and mango.
- On a large serving platter, arrange lettuce on bottom, then layer mango, avocado, and chicken pieces. Sprinkle with green onion.
- Whisk dressing ingredients until combined and drizzle over salad before serving.
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