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A colourful spring lunch with a sweet and tangy lime dressing.
Looking for a lunch that feels fresh without taking much time to prepare?
This mango and avocado chicken salad brings together juicy fruit, crunchy vegetables and tender chicken in one colourful bowl.
Why you’ll love this recipe
It is easy to assemble, uses everyday ingredients and makes good use of leftover cooked chicken. The dressing takes just a minute to mix.
Serves 2 | Prep: 15 minutes (with cooked chicken)
Ingredients
- 200 g cooked chicken breast, sliced or shredded
- 1 ripe mango, peeled and diced
- 1 avocado, diced
- 2 handfuls mixed salad leaves
- 1 Lebanese cucumber, sliced
- ½ red capsicum, thinly sliced
- 2 tablespoons fresh coriander or mint (optional)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Pinch of salt and black pepper
Method
- Wash the salad leaves, cucumber and capsicum. Add them to a large bowl.
- Top with the chicken, mango and avocado. Scatter over the herbs, if using.
- Whisk the lime juice, olive oil, honey, salt and pepper in a small bowl.
- Drizzle the dressing over the salad just before serving and gently toss.
Key takeaway
A satisfying lunch can be as simple as combining colourful produce with a protein you enjoy and a quick homemade dressing.
Your wellbeing, your way
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