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Mango Chicken Salad with Avocado

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 servings 1x
  • Category: Salad | Whole30

Ingredients

  • 2 cups cooked skinless chicken breast, shredded or cubed
  • 1 cup chopped kale, packed (small pieces works best)
  • ½ cup shredded red cabbage
  • ½ sweet bell pepper, diced
  • 2/3 cup mango*, diced (may use frozen, thawed)
  • 1 large avocado, cubed
  • 23 green onions (white and part of greens), chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. champagne vinegar (may substitute red wine, white wine or apple cider vinegar)
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 1 tsp. organic honey (omit for Whole30)
  • Sea salt & pepper to taste
  • Black sesame seeds for garnishing, optional 

Instructions

  1. Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
  2. In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
  3. Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.

Notes

*May sub peaches or pineapple for the mango.

**Leftover chicken breast works great in this salad as well as leftover Instant Pot Shedded Chicken or Instant Pot Whole Chicken.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 370
  • Sugar: 14 g
  • Sodium: 200 mg
  • Fat: 22 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 23 g