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Chicken Mango Avocado Salad

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Rating★★★★★ 5 from 5 votes

This juicy, grilled chicken and avocado salad with mango and tart blueberries is a refreshing salad you’ll love! Filled with almonds, goat cheese and honey-mustard dressing for the perfect bite.

Bowl of avocado salad with mango, blueberries, grilled chicken, and goat cheese.

Why You’ll Love This Chicken & Avocado Salad

Eating your veggies will no longer be a problem with this simple avocado salad packed with bright, fruity flavors.

  • Hearty. Grilled chicken and a sprinkle of almonds help keep you full all day.
  • Great for meal-prep. Make it in advance and keep it in the fridge for an easy lunch or dinner.
  • Fruity. There’s sweet mango and tart blueberries in every single bite.
  • Perfect for summer. It’s a light and fruity salad perfect for a quick, hearty bite when summer comes around.
Bowl of baby spinach, avocado, mango, blueberries, goat cheese, and almonds.

What You’ll Need

Apple cider vinegar keeps the dressing’s sweetness in check with a bit of tang. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Salad

  • Chicken – Boneless, skinless chicken breasts are best.
  • Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
  • Baby spinach – Regular chopped spinach works too.
  • Mango – Feel free to use frozen (thawed).
  • Fresh blueberries – Frozen blueberries can be used instead.
  • Avocado – Slice it or dice it.
  • Almonds – Go for slivered or chopped almonds. You can also use pecans, macadamias, or walnuts.
  • Goat cheese – Use your favorite.

For the Dressing

  • Raw honey – Feel free to use agave nectar or maple syrup.
  • Stone-ground mustard – Avoid American yellow mustard for this. Dijon mustard is a good swap.
  • Apple cider vinegar – You can use red wine vinegar instead. Don’t use white vinegar because it’s too sharp and tangy.
  • Basil – Use fresh or dried.

How to Make Avocado Salad

It’s practically a fail-proof recipe. Toss it and enjoy! Scroll to the bottom of the post for the full recipe card.

Two pieces of grilled chicken.
Cook the chicken until no longer pink in the center.
Homemade dressing in a bowl.
Whisk the dressing until smooth.
  • Grill the chicken. Preheat the grill to medium-high heat. Spray the grates with cooking spray. Season the chicken with salt and pepper on all sides. Place the chicken on the grill and cook it for 5-7 minutes per side. Remove it from the heat and set it aside for 5 minutes before slicing.
  • Make the dressing. Whisk all of the dressing ingredients in a bowl until smooth. Set it aside.
  • Assemble it. Add the spinach, mango, blueberries, avocado, almonds, goat cheese, and sliced chicken to a serving bowl. Serve the salad with the dressing on the side. Enjoy!
Pouring dressing over the avocado salad.

Tips & Variations

You can cut a few corners with store-bought dressing or a salad mix.

  • Flatten the chicken. Place the chicken between two sheets of plastic wrap. Pound it with a rolling pin until it’s an even thickness throughout, about 1/2-3/4″ thick. This will help with an even cooking time.
  • Go for a mix. Choose your favorite salad mix, pre-chopped lettuce, or kale. Use it to make this salad. You can mix it with the baby spinach or swap it out entirely.
  • Use store-bought. If you don’t have time to throw the dressing together, use your favorite store-bought one. I prefer low-sodium honey-mustard dressings.
  • Add-ins. Mix 1/4 cup toasted shredded coconut, dried cranberries, or sliced apples into the salad for more sweetness and crunch.
  • Swap the protein. Use grilled turkey or leftovers from my Honey Garlic Chicken Thighs or Grilled Chimichurri Chicken to make this recipe instead of regular grilled chicken.
Bowl of salad with mango, chicken, blueberries, and baby spinach.

Serving Suggestions

This hearty avocado salad with chicken is a wholesome dinner on its own. You can also serve it as a side for my Maple Smoked Turkey or Garlic Herb Turkey Breast. If you prefer steak, go for my Grilled Ribeye Steak or New York Strip Steak. Other veggie side ideas include Corn on the Cob and Air Fryer Asparagus.

How to Store Leftovers

Enjoy it straight out of the fridge or at room temperature!

  • Fridge: Store the dressing, salad, and chicken separately. Refrigerate the dressing in a mason jar for up to 7 days. The salad can be stored for up to 3 days before wilting, and the chicken for 4 days.

More Salad Recipes To Try

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Landscape photo of avocado salad.

Chicken Mango Avocado Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Salad
  • Method: Countertop
  • Cuisine: American
Print Recipe

Description

This refreshing avocado salad recipe with grilled chicken, mango, and blueberries is the perfect 30-minute lunch with homemade dressing.

Ingredients

Scale
  • 1lb. boneless skinless chicken breast
  • salt & pepper to season
  • 6 cups baby spinach
  • 1 large mango, diced
  • 1 cup fresh blueberries
  • 1 avocado, sliced
  • 1/3 cup raw sliced almonds
  • 2 oz. crumbled goat cheese

Honey Dijon Dressing:

  • 2 tablespoons honey
  • 2 tablespoon stone ground mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dry basil

Instructions

  1. Preheat grill to medium high heat (about 375-400 degrees F).
  2. Season both sides of the chicken breast with salt & pepper.
  3. Spray grill grates with cooking spray or rub down with olive oil soaked rag.
  4. Place seasoned chicken breasts on the grill. Grill each side for 5-7 minutes, until there is no longer any pink.
  5. Remove from grill and let rest for 3 minutes to let the juices redistribute.
  6. While the chicken is resting. In a small bowl add honey, mustard, apple cider vinegar and dry basil. Whisk to combine until the mixture is smooth and feels like a dressing.
  7. Slice the grilled chicken breasts.
  8. Assemble the salad: to a large bowl add spinach, diced mango, blueberries, avocado, almond, goat cheese and sliced chicken. Serve with honey dijon dressing on the side.

Nutrition

  • Serving Size: 1 1/2 cups + dressing
  • Calories: 361
  • Sugar: 21 g
  • Sodium: 428 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 29 g
  • Cholesterol: 62 mg

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11 comments on “Chicken Mango Avocado Salad”

  1. Avatar photo
    Jorge

    i’ve never been a big fan of fruit with my salad but I have to say that this does look really good! I think my girlfriend would love this recipe so i might just have to surprise her with this!



    Reply
  3. Avatar photo
    Patricia Pines

    I love all your salad recipes! You are the primary reason I don’t buy salad dressing anymore. I think I own every vinegar flavor. 🙂

    Good Luck with Crossfit! I think the trick is getting into the right one and the trainers.

    Reply
  5. Avatar photo
    panda express hours

    salad itself in the image look mouth watering, for sure ill try this as soon as possible…



    Reply

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