Reviewed: Jun. 22, 2009

I was really surprised by how good this recipe turned out. I was a little skeptical of the blend of ingredients, but the sweetness of the mango blended nicely with the taste of the avocado and the mild spiciness of the dressing. Unfortunately my mango wasn't quite ripe and my avocado was a little TOO ripe, so I don't think my finished product lived up to this recipe's full potential, but it was so good that I have incentive to try again with better produce. I'm not much of a "salad guy" (though I'm trying) so my seal of approval and plan to try this one again says a lot. Next time I want to try it with spinach instead of lettuce.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 21, 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.

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NikkiC

Cooking Level: Expert

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Reviewed: 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.

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Suefood

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Reviewed: Sep. 21, 2008

Really love this dish. I shred the chicken up and toss it into the chopped lettuce (my family like it with Iceberg Lettuce) and if you don't have any mangoes, tinned mandarines are also nice with it too. I am not keen on the dressing, but my family and I love this dish with ranch dressing. A lovely meal in the summer months.

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Mairi

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

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Reviewed: Jul. 8, 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.

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JulieLeanne

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jun. 26, 2008

Great salad. the dressing was too watery though. I added water chesnuts and breaded the chicken in panko crumbs then pan fried .

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 10, 2008

I thought this was great! I wanted it as a starter instead of a main so I left out the chicken and added banana instead - I was only making it for myself so converted it to 2 servings (one for tomorrow) for the sauce and eyed the fruit. It was delicious and I will definitely make this again!

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Jackie

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Reviewed: Mar. 12, 2008

This was so delicious, and healthy too. We grilled the chicken with a little seasoned salt and added it to the top of the salad.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jan. 17, 2008

I'm not a fan of fruit in salads or savory dishes but I liked the idea of mango with avocado. I cut back on the brown sugar - used a little less than 1/2 tbsp for 4 servings - and I also threw in some arugula as I love it. This was quick, easy and very pretty. Thanks, GreenLime!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

a little too spicy for me. but good

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mdoman2

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Reviewed: Dec. 7, 2007

Loved it - would have it every day if I could

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gymlovr

Cooking Level: Intermediate

Living In: Oak Hill, Virginia, USA

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Reviewed: Nov. 14, 2007

I love this recipe! And it's on for tonight's dinner again. It's so easy to make and the flavours of sweet and spice work so well in this recipe. My tip is to use guacamole when you (like me) realize you forgot to buy avocado.. it's a little different, but it works too!

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Buty

Cooking Level: Intermediate

Home Town: Amstelveen, Noord-Holland, Netherlands

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Reviewed: Jun. 5, 2007

I thought this salad was excellent! A great blend of the sweet mango and the slightly spicy dressing (but not too spicy, don't worry). I think I would add some sliced red pepper next time for some extra flavor and color.

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Tracy

Cooking Level: Expert

Living In: Collegeville, Pennsylvania, USA

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Reviewed: 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.

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Xia Neifion Clark

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: East Wenatchee, Washington, USA

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Reviewed: Mar. 18, 2007

Delicious. We had some left-over chicken and we made this recipe for dinner this evening. Loved it! Thanks.

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Noah's Daddy

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Mar. 12, 2007

I scaled this to make 4 servings and ended up eating the whole thing myself! Wow! This was incredible!

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lulupipersmom

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Miramichi, New Brunswick, Canada

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Reviewed: Sep. 10, 2006

a bit soggy - but wonderful!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Dec. 3, 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.

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chibiharuka

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Reviewed: 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.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: 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.

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KARMANA

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Chicken, Avocado and Mango Salad

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