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  • Writer's pictureGabriella

Mango Avocado Chicken Salad

Updated: Jul 7, 2019

With or without chicken, this salad is delicious! Without chicken, it works really well as a tasty accompaniment to BBQs. If you want to make it vegan, just swap the chicken for chickpeas.


(2 people)

  • 1 Chicken Breast (boneless, skinless)

  • 1 Avocado (large)

  • 2 tbsp Lemon Juice

  • 2 tbsp Extra Virgin Olive Oil

  • 1/4 tsp Sea Salt

  • 1 Red Bell Pepper (small, finely chopped)

  • 1/4 Cucumber (deseeded and finely chopped)

  • 4 stalks Spring Onion (sliced)

  • 1/2 Mango (finely chopped)

  • 2 cups Baby Spinach


  • Put the chicken breast in a pot of cold water and bring it to a gentle boil. Reduce to a very gentle simmer and cover. Let it simmer (very very) gently until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and let it cool completely.

  • While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lemon juice, olive oil and salt.

  • Fold the red pepper, cucumber, spring onion, mango and chicken into the avocado mixture until well combined. Season with additional salt or lemon juice if needed.

  • Cut the chicken into small cubes.

  • Divide the spinach onto plates and top with chicken salad.


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