Easy Roasted Chicken, Mango and Avocado Salad

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

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).


  • 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


  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.


  • 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