Easy 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
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
- 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
Find it online: https://livelytable.com/mango-avocado-and-roasted-chicken-salad/