This Mango Chicken Salad Stuffed Avocado is almost too pretty to eat. Almost!
The combination of ingredients in this Mango Chicken Salad Stuffed Avocado not only creates a gorgeous plate of food but tastes incredible too. AND…let’s be honest…everything is better with avocado!
If you follow me on Instagram, you may know that this delicious recipe was on its way and I’m really excited to be sharing it with you today! Mango Chicken Salad Stuffed Avocado is a recipe I was inspired to create after hitting up the salad bar at Whole Foods Market; which I don’t get to do very often because the distance between my home and the nearest Whole Foods is about 2 hours! Yes, 2 stinkin’ hours! So when I’m near one, I make it a point to conveniently choose a route that just so happens to pass by a Whole Foods – my husband just loves me for that (sarcasm). But seriously, how could you not love Whole Foods’ salad bar and all of the delicious options available?! Other than the fact that it’s always a given that I’ll end up with a $10-15 salad. It’s probably a good thing I’m several hours away-Dave Ramsey and my food budget wouldn’t approve of daily trips to the Whole Foods salad bar.
Anyways, during my last visit to the ever so popular salad bar, I tried one of their many salads. Like our Curry Chicken Salad (which was also inspired by a Whole Foods salad bar trip), I set out on a mission to recreate this chicken salad with my own twist and, of course, share it with you!
Mango Chicken Salad Stuffed Avocado is a mayo-free recipe that’s simple to make, allergy-friendly, appealing to the eye, perfect for lunches or Spring and Summer picnics and quite tasty too.
I say allergy-friendly because this recipe is grain-free, gluten-free, dairy-free, soy-free, egg-free, nut-free, paleo and Whole30 friendly! And no, it’s not ‘taste-free’, I promise.
Our goal at Simply Nourished is to create recipes for ALL to enjoy! We take requests, so let us know what you’d like to see more of in the comments below 🙂
Mango Chicken Salad Stuffed Avocado is loaded with healthy fats and delicious flavors.
The extra virgin olive oil and avocados provide an abundant source of healthy fats. Remember, don’t fear fat. Healthy fats are necessary for optimal health, blood sugar stabilization, nutrient absorption and provides fuel for your metabolism. I recommend including healthy fats at every meal!
Some of our other favorite fats include these 3 Must Have Oils for Your Kitchen.
Let’s talk about avocados and why they’re great!
Avocados are quite a superfood. They’re abundant in healthy, monounsaturated fats with about 80% of the calories coming from fat, high in fiber, antioxidant-rich, and contain nearly 20 different vitamins and minerals. And did you know, avocados are a fruit?! Yup..a creamy, oh so satisfying fruit that’s also known as an ‘alligator pear’. Need more convincing as to why you need more avocados in your life? Click here to learn about 19 amazing nutritional benefits of avocados.
You’re definitely ‘eating the rainbow’ with this Mango Chicken Salad Stuffed Avocado.
Bright yellow mango, beautiful purple cabbage, deep green kale, and a touch of red from the bell pepper makes this salad not only appealing to the eye but plumb full of a variety of antioxidants and nutrients. It will provide your body with amazing nutrition and will add such a nice color to your plate and make a beautiful addition to any Spring or Summer potluck picnic.
Leftover grilled chicken breast works great in this salad (or even rotisserie chicken from your local deli). Oh, and although I love the flavor of champagne vinegar, you can certainly substitute red wine vinegar if that’s what you have on hand! No special trips to the grocery store needed.
Serve this Mango Chicken Salad stuffed in avocado halves as the recipe instructs OR dice the avocados and mix it in. Either way – it’ll taste delish!
Are you ready to give this insanely gorgeous recipe a try?! Awesome! Be sure to comment below and let us know how you like it!
AND Stay tuned for another Whole Foods salad bar-inspired recipe!
- 2 cups skinless chicken breast (~1 lb.), cooked and shredded or cubed (rotisserie chicken works great!)
- 1 cup chopped kale, packed
- ½ cup shredded or chopped red cabbage
- ½ sweet bell pepper, diced
- ½ cup cubed mango (may use frozen, thawed)
- 2–3 green onions (white and part of greens), chopped
- 3 Tbsp. cilantro, chopped
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. champagne vinegar (may substitute red wine vinegar)
- 1 Tbsp. lime juice
- 1 Tbsp. lemon juice
- Sea salt & pepper to taste
- 2 avocados, halved and pits removed
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, green onions and cilantro. Set aside.
- Whisk together the olive oil, vinegar, lime juice, lemon juice, salt & pepper. Add to salad ingredients and toss to coat.
- Scoop salad into avocado halves and serve.
Note: if the pit is small there won’t be much room to hold the chicken salad. That’s okay, just simply serve chicken salad over the entire avocado or cube avocado and mix into salad.
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- Serving Size: 1/2 avocado + 1/4 of chicken salad
- Calories: 294 calories
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 19 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 28 g
Well, what do you think? Is this recipe a keeper?
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