Chicken, Avocado and Mango Salad Recipe -
Chicken, Avocado and Mango Salad Recipe
  • READY IN 30 mins

Chicken, Avocado and Mango Salad

Recipe by  

"This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins

    30 mins


  1. In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
  2. In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2007

I've made this several times now... first exactly as called for in the recipe, then with personal tweaks. Now it's one of our staple meals! I always cook the chicken first with seasonings, garlic, sweet onion, and sometimes a red pepper. Also we prefer spinach over lettuce, to which I add a handful of chopped, fresh cilantro and sometimes green onions. The dressing is stellar. Once I made the chicken extra spicy, and added 2 Tablespoons of plain yogurt and 1 Tablespoon of mango chutney to the dressing to balance the flavors, which was also really, really good.

Most Helpful Critical Review
Sep 18, 2005

I usually like combinations of flavors like thi, but this just didn't work for me. Best to eat immediately after making; it doesn't keep well at all, even a day.

Jun 30, 2005

Mango and avacado is a wonderful combo and the dressing is beautiful. I think I'd even make it again to use as a dressing for any type of salad or as a sauce for chicken. I did use spinach instead of lettuce and found that to be very tasty.

Dec 03, 2005

Great flavor, nice colors, this dish was unusual, and everyone seemed to like it. Filling yet light, and used as a main dish. The lime juice gave it a nice tartness, but was balanced with the brown sugar. I used chicken tenderloins cooked & lightly seasoned just before making the salad, and added 1/2 c of shredded carrots just because I wanted extra veggies in it. Really good, I'd make it again.

Feb 23, 2009

I made a few changes to this recipe. I nixed the brown sugar because mango is sweet enough on its own and seasoned the chicken first with chili powder, cayenne pepper and garlic then added some hot sauce to it. I diced some tomatoes, red onions and cilantro to add to the avocado and mango, added the lime juice and then topped with the chicken. Instead of iceberg lettuce which I find disgusting, I used spinach. Came out great. The spicy savory taste of the chicken was nicely juxtaposed with the sweetness of the mango and the buttery avocado.

Nov 18, 2008

I really liked the dressing but I do not know what type of chili garlic sauce was used - I used the hot Asian type and used 3/4 of a tsp. I also added 2 T. Mango Chutney. Fabulous ! You can leaave out the chicken for a first course salad and add some thin slices of red bell pepper and for extra fun top with a little toasted sunflower seeds. Everyone loved it. Thanks.

Jul 08, 2008

Very bold flavors. I loved the sweet/spicy combo of the dressing. I used simple grilled chicken - sliced thin on top of the salad and it worked out nicely. One important note is not to pour the entire batch of sauce over the top. A couple of drizzles should do, or the flavors of the salad are overpowered – more can be added as needed.

May 11, 2010

This was pretty easy and yummy to make. The dressing was good if you used only a little bit, but it was easily overwhelming on the salad.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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