Grilled Chicken with Mango Avocado Salad
Bright, fresh, and packed with tropical flavors, this Grilled Chicken with Mango Avocado Salad is a healthy, protein-rich meal that’s perfect for warm-weather lunches or easy weeknight dinners. Juicy grilled chicken is paired with sweet ripe mango, creamy avocado, crisp vegetables, and a zesty honey-lime dressing for a refreshing dish that’s both satisfying and nutritious.
Ready in just 35 minutes, this colorful salad is naturally gluten-free, high in protein, and ideal for meal prep or entertaining.
Why You’ll Love This Recipe
Ready in just 35 minutes
High in protein (40g+ per serving)
Fresh, tropical flavors
Naturally gluten-free
Perfect for meal prep
Healthy and satisfying
Great for lunch or dinner
Recipe Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Tropical, Mediterranean-Inspire
Course: Lunch, Dinner, Main Course
Ingredients
For the Grilled Chicken
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lime
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
1 teaspoon sea salt
½ teaspoon black pepper
Mango Avocado Salad
2 ripe mangoes, peeled and diced
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1Â cucumber, diced
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
4 cups mixed greens or baby spinach
Honey Lime Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon chili flakes (optional)
Salt and black pepper, to taste
Optional Garnishes
Crumbled feta cheese
Toasted pumpkin seeds (pepitas)
Toasted sliced almonds
Extra cilantro
Lime wedges
Sliced jalapeños
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together:
Olive oil
Lime juice
Garlic
Smoked paprika
Garlic powder
Onion powder
Cumin
Oregano
Chili powder
Salt
Black pepper
Add the chicken and coat evenly.
Marinate for 20–30 minutes, or up to 8 hours for deeper flavor.
Step 2: Grill the Chicken
Preheat a grill or grill pan to medium-high heat.
Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest for 5 minutes before slicing.
Step 3: Prepare the Salad
In a large bowl, gently combine:
Mango
Avocado
Cherry tomatoes
Cucumber
Red onion
Cilantro
Mixed greens
Handle the avocado gently to keep the cubes intact.
Step 4: Make the Honey Lime Dressing
In a small bowl or jar, whisk together:
Olive oil
Lime juice
Honey
Dijon mustard
Garlic
Chili flakes (if using)
Salt
Black pepper
Taste and adjust seasoning as needed.
Step 5: Assemble
Divide the salad among four serving plates or bowls.
Top each with sliced grilled chicken.
Drizzle generously with the honey-lime dressing.
Step 6: Garnish and Serve
Finish with:
Crumbled feta cheese
Toasted pepitas or almonds
Extra cilantro
Lime wedges
Freshly cracked black pepper
Serve immediately.
Serving Suggestions
Pair this salad with:
Cilantro-lime rice
Quinoa
Grilled corn on the cob
Garlic roasted sweet potatoes
Warm pita bread
Coconut rice
Black bean salad
Recipe Notes
Choose ripe but firm mangoes and avocados for the best texture.
Fresh lime juice adds brightness and helps keep the avocado from browning.
Mixed greens can be replaced with baby arugula or romaine lettuce.
Expert Tips
Let the chicken rest before slicing to keep it juicy.
Toss the avocado gently into the salad just before serving.
Grill the mango halves for 1–2 minutes if you’d like a smoky, caramelized flavor.
Store the dressing separately if making the salad ahead of time.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Grill the chicken and prepare the dressing up to 3 days in advance. Assemble the salad just before serving and add the avocado at the last minute.
Can I use frozen mango?
Fresh mango is recommended for the best texture, but thawed frozen mango can work if well-drained.
How do I store leftovers?
Store the chicken, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days. For the freshest results, add avocado only when serving.
Nutritional Information
Calories: 485
Protein: 42g
Carbohydrates: 22g
Fiber: 8g
Sugar: 15g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 520mg