Recipe by GREENLIME
"This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing."
Watch video tips and tricks
chili garlic sauce
shredded, cooked chicken
mangos - peeled, seeded and diced
avocados - peeled, pitted and diced
1 (10 ounce) package
spring lettuce mix
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.
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Avocado and Mango Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 296
** Calories from Fat: 147
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the secret ingredient that gives this chicken salad a sweet lift.
A creamy curry chicken salad that’s loaded with fruit and nuts.
See how to make a tasty, tangy chicken salad in three simple steps.