HEALTHY GRILLED CHICKEN MANGO SALAD

 

Wow your friends and family with this easy to make Healthy grilled Chicken Mango Salad. Loaded with juicy and tender chicken with every bite and served with a delicious poppy seed dressing.

top view chicken and mango salad in a single serving bowl

This easy grilled chicken salad is made with a bed of arugula topped with cucumbers, tomatoes, avocado, onion, mango, and juicy tender chicken breast bites. The salad is then drizzled with a delicious homemade healthy maple poppy seed dressing. Sweet and tangy flavors of this chicken salad make it uniquely scrumptious and heavenly. Also, this salad makes for a perfect for lunch or dinner throughout the week!

WHY YOU SHOULD MAKE THIS SALAD
So good: this chicken salad is just heavenly. So delicious with sweet and tangy flavors that make this salad unique.
Healthy: clean and healthy ingredients used to make this chicken salad with the right amount of fiber, protein, and nutrients.
Easy: Super easy to put this healthy chicken salad together after the chicken is cooked. Make the dressing, assemble, and enjoy.
close up chicken and mango salad in a bowl

INGREDIENTS YOU WILL NEED
For chicken avocado mango salad:
chicken breasts (2 medium)
Kosher salt and pepper to taste
Olive oil
Fresh arugula
Grape tomatoes
Garden cucumbers
Mango
Avocado
Purple onion
For poppy seed dressing:
Maple syrup
Apple cider vinegar
Olive oil
kosher salt
Ground dry mustard
Onion powder
Poppy seeds

ingredients for the mango chicken salad

HOW TO MAKE THIS EASY CHICKEN SALAD
Make the dressing: First, mix all the salad dressing ingredients to a bowl and refrigerate until ready to use.
Then prepare and cook the chicken: Season the chicken breast with salt and pepper. You can use an outdoor grill to grill the chicken breast or cook on your stovetop. To cook indoors, heat oil in a skillet over medium-high heat. Place the chicken breast on the skillet and cook until both sides are nicely golden brown. Once done, remove from the heat, and allow it to rest for 10 minutes, then cut into cubes.
Next, prepare the veggies: rinse and spin the arugula until thoroughly dried, or shake to remove the excess water and pat dry with paper towels Chop the onion, cut the tomatoes in half and slice the cucumber.
Next, peel the mango. Using a sharp knife carefully cut the mango around the pit. Dice the mango halves and set aside.
Assemble salad: Cut the avocado in half and remove the pit. Using a tablespoon scoop out the flesh from the avocados and dice them. Place all the veggies and chicken cubes into a large salad bowl. Pour the poppy seed dressing on top.
Finally, toss well until all the ingredients are coated into the dressing. Enjoy!

FAQ’S AND TIPS
You can replace the chicken with any other protein like shrimp.
Use any other greens of choice. We used arugula but others will work just fine.
Feel free to add other veggies like sweet peppers.
Oil: any other oil other than olive oil will work.
Maple syrup can be replaced with honey
Grill the chicken outdoors or indoors using a grill pan.
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold the next day. Do not freeze.
IS GRILLED CHICKEN SALAD GOOD FOR YOU
Most ingredients that go into making a healthy grilled chicken salad are good for you yes! The salad bowl will be loaded with good protein from the grilled chicken, fiber, nutrients, and vitamins from the vegetables. Also, be sure to make your own homemade salad dressing as well to keep the salad as healthy as you possibly can.

WHAT TO EAT WITH SALAD TO FILL YOU UP
This grilled chickens salad is seriously filling enough but to make it even more filling consider adding sides like rice or quinoa, boiled eggs for added protein, beans, cooked whole grain pasta, olives, artichoke hearts, or grilled veggies. Also, keep in mind the more you add to your salad the likelihood of increasing the calories.

Healthy Chicken Mango Salad
easy and healthy chicken salad recipe loaded with tender and juicy chicken, avocado, mango, veggies, and greens. Then tossed in with a homemade poppyseed dressing.

Ingredients
For chicken avocado mango salad:

▢1 lb. chicken breasts 2 medium
▢1/2 tsp. kosher salt or to taste
▢1/4 tsp. black pepper or to taste
▢1/2 tbsp. olive oil
▢3-4 cups fresh arugula
▢2/3 cup grape tomatoes
▢2 garden cucumbers
▢1 mango
▢1 avocado
▢1/2 small purple onion
For poppy seed dressing:
▢1 tbsp. maple syrup
▢2 tbsp. apple cider vinegar

▢3 tbsp. olive oil
▢1/2 tsp. kosher salt or to taste
▢1/4 tsp. ground dry mustard
▢1/4 tsp. onion powder
▢1 tsp. poppy seeds
Instructions
Mix all the salad dressing ingredients to a bowl and refrigerate until ready to use.
Season the chicken breast with salt and pepper. Grill chicken using an outdoor grill until chicken reaches an internal temperature of 165 F
To cook the chicken indoors, heat oil in a skillet over medium-high heat. Place the chicken breast on the skillet and cook until both sides are nicely golden brown. about 3 minutes on each side.
Once done, remove from the heat, and allow it to rest for 10 minutes, then cut into cubes.
Next, prepare the veggies, rinse and spin the arugula until thoroughly dried, or shake to remove the excess water and pat dry with paper towels.
Chop the onion, cut the tomatoes in half and slice the cucumber.
Peel the mango. Using a sharp knife carefully cut the mango around the pit. Dice the mango halves and set aside.
Cut the avocado in half and remove the pit. Using a tablespoon scoop out the flesh from the avocados and dice them.
Place all the veggies and chicken cubes into a large salad bowl. Pour the poppy seed dressing on top.
Toss well until all the ingredients are coated into the dressing.Enjoy!
Notes
Substitutes:
You can replace the chicken with any other protein like shrimp.
Use any other greens of choice. We used arugula but others will work just fine.
Feel free to add other veggies like sweet peppers.
Oil: any other oil other than olive oil will work.
Maple syrup can be replaced with honey
Chicken can be grilled outdoors until they reach an internal temperature of 165F.
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold the next day. Do not freeze.