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California Grilled Chicken Avocado and Mango Salad

A bright, refreshing salad with grilled chicken, creamy avocado and sweet mango tossed in a white balsamic vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 oz grilled chicken breast sliced
  • 1 cup avocado diced
  • 1 cup mango diced (about 1 1/2 mangos)
  • 2 tbsp red onion spiced, finely diced
  • 6 cups baby red butter lettuce
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • salt to taste
  • fresh cracked pepper to taste

Instructions

  • Whisk together the olive oil, white balsamic vinegar, salt and fresh cracked pepper in a small bowl to make the vinaigrette; set aside.
  • In a large bowl, combine the sliced grilled chicken, diced avocado, diced mango and spiced red onion; toss gently to mix without mashing the avocado.
  • Arrange the baby red butter lettuce on a large salad platter or divide among 4 plates.
  • Top the greens with the chicken, avocado and mango mixture.
  • Drizzle about half the vinaigrette over the salad, serve, and offer the remaining dressing on the side.

Equipment

  • Large Bowl
  • Whisk
  • salad platter or 4 plates
  • Knife
  • Cutting Board

Notes

  • Use ripe but firm mango for easy dicing.
  • Slice chicken thinly for even distribution.
  • Toss avocado gently to avoid bruising.
  • Adjust vinegar and oil to taste for the dressing.