Mango Chicken Salad With Avocado is the fresh, vibrant meal your weeknight dinners have been waiting for! Juicy mango, creamy avocado, and tender chicken come together in one colorful, nutrient-packed bowl. Quick to prep, easy to customize, and totally satisfying.
As someone who follows a bariatric-friendly diet, I’m always on the lookout for meals that are high in protein, low in carbs, and actually satisfying. This chicken mango avocado salad ticks every box—it’s light, nutrient-dense, and packed with flavor. It gives me that sweet-salty-creamy combo I crave, without the heavy carbs.
If you love fruity, protein-rich salads, try my Turkey Cobb Salad In A Jar or the bold flavors in my Mango Arugula Salad With Walnuts.
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💖 Why This Recipe Works
- Vibrant Flavors: Sweet mango, creamy avo, juicy chicken—each bite is balanced and bright.
- Nutrient-Dense: Packed with healthy fats, lean protein, fiber, and antioxidants.
- Quick & Easy: Choose grilled, air fried, or Instant Pot chicken to suit your schedule.
- Bariatric Friendly: High protein, low carb, portionable, and easy to digest.
⭐ Star Ingredients
- Chicken Breast: My go-to protein—it's lean, filling, and easy to batch cook. I usually air fry a few at once and slice them up for salads all week.
- Fresh Mango: You want one that’s ripe but still firm—too soft and it gets mushy in the bowl. I like to cube it small so every bite has a pop of sweetness.
- Avocado: Creamy, dreamy, and full of healthy fats. I always add it right before serving to keep it fresh (and avoid that sad browning!).
- Spring Greens: I go for mixed greens or baby spinach depending on what’s in the fridge—they’re mild and hold up well under juicy toppings.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Rotisserie Shortcut: Short on time? Shredded rotisserie chicken works perfectly here—just skip the cooking and go straight to tossing.
- Herby Twist: Add fresh mint or basil for an extra layer of freshness. I love mint with mango!
- Spicy Kick: Sprinkle on some chili flakes or drizzle with hot honey if you like a little heat with your sweet.
Craving a soft protein side? Try our bariatric-friendly ricotta bake or this super tasty spinach ricotta bake. Both pair beautifully with this salad and are gentle on digestion.
🔪How To Make Mango Chicken Salad With Avocado
- Step 1: Cook the Chicken.
- Instant Pot: 10 minutes high pressure, quick release. Cool & slice.
- Grilled: Season, grill ~6–7 minutes per side.
- Air Fryer: 360°F for 22–25 mins, flip halfway.
- Step 2: Prep the Salad: Toss together spring greens, diced mango, sliced avocado, and blueberries.
- Step 3: Top with sliced chicken, drizzle with dressing, and season with salt and pepper.
💡Hint: Add the dressing just before serving to keep the greens crisp!
👩🍳 Expert Tips
- Protein first: Start with the chicken to hit your protein goal before filling up on fruit or greens.
- Small bites: Dice everything small—easier to chew and better for digestion.
- Light dressing: Use vinaigrettes or yogurt-based dressings and go easy on the pour.
- Portion smart: Post-op? Start with ½ to 1 cup and pause to check your fullness.
💭 FAQs
Yes! Thighs, tenders, or rotisserie chicken work great. Just cook thoroughly and slice or shred before tossing in.
Honey lime vinaigrette is my go-to, but avocado cilantro dressing or a light citrus vinaigrette is also amazing.
Yes—just ensure your dressing ingredients are compliant. This salad is naturally gluten-free and easy to make paleo or Whole30-friendly.
Absolutely. Cook the chicken and chop everything except the avocado. Assemble just before serving.
💖 Serving Suggestions
- Sautéed Zucchini Ribbons: Light, buttery, and easy on digestion—pairs perfectly with tropical flavors.
- Roasted Asparagus: Bright, fiber-rich, and non-bloating.
- Boiled Egg Halves: A soft protein boost—sprinkle with a little smoked paprika or salt for extra flavor.
- Stuffed Mini Bell Peppers: Fill with ricotta, egg salad, or soft tuna mix for a high-protein snack alongside your salad.
- Crispy Air-Fried Tofu Bites: Add extra plant-based protein with lightly seasoned, no-carb tofu cubes.
💡Tip: Keep sides soft, simple, and protein-focused to stay bariatric-smart while keeping your plate balanced and satisfying.
🍽 More Tasty Mango Recipes
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Mango Chicken Salad With Avocado
Ingredients
- 1 Chicken Breast trimmed
- 1 teaspoon Olive Oil 1 point
- Pinch Salt and Pepper
- 2 cups Mixed Spring Greens
- ½ Mango cut into small cubes
- ¼ Ripe Avocado 2 points
- ¼ cup Fresh Blueberries
Instructions
Instant Pot Chicken
- Place the trimmed chicken breast in the Instant Pot with a cup of water or chicken stock. Set it to high pressure for 10 minutes, then quick release. Once cooked, allow the chicken to cool before slicing it thinly.
Grilled Chicken
- Preheat your grill. Brush the chicken breast with olive or avocado oil, and season with salt and pepper. Grill over medium heat until the chicken is thoroughly cooked and has nice grill marks, about 6-7 minutes per side.
Air Fryer Chicken
- Air Fry Option: Preheat your air fryer to 360°F (182°C). Brush the chicken breast with oil and season with salt and pepper. Cook for about 22-25 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C).
For The Salad
- In a large salad bowl, combine the mixed spring greens, mango cubes, sliced avocado, and fresh blueberries.
- Once the chicken is cooled and sliced, add it to the salad bowl with the prepared ingredients.
- Drizzle olive or avocado oil over the salad, season with salt and pepper, then gently toss everything to ensure even coating and mixing of flavors.
- Present and enjoy the flavorful Mango Chicken Salad with Avocado immediately for a delicious and nutritious meal.
Sweet, savory, and totally refreshing—this salad is a tropical vacation in a bowl! Love the combo of mango, avocado, and juicy chicken.