Honey Lime Grilled Chicken Salad with Avocado and Mango
Bright, zesty, and packed with tropical flavors, this Honey Lime Grilled Chicken Salad with Avocado and Mango is a showstopper that's as delicious as it is nutritious. Tender, citrusy grilled chicken is paired with creamy avocado, juicy mango, and crisp mixed greens, all topped with a tangy-sweet honey lime dressing that ties it all together. This salad strikes the perfect balance between savory and sweet, with a hint of freshness from cilantro and a touch of heat from black pepper. Ready in just 35 minutes, it's an ideal choice for a light and healthy dinner or a vibrant lunch that feels indulgent yet wholesome. Whether you're craving a bite of summer or looking to elevate your salad game, this dish is a must-try. Keywords: grilled chicken salad, honey lime dressing, avocado mango salad, healthy chicken recipes, tropical salad.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons lime juice
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 piece ripe avocado
- 1 piece ripe mango
- 0.25 cup red onion
- 2 tablespoons cilantro leaves
- 3 tablespoons lime juice (for dressing)
- 1 tablespoon honey (for dressing)
- 2 tablespoons olive oil (for dressing)
- 0.5 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
In a medium-sized bowl, whisk together 4 tablespoons lime juice, 3 tablespoons honey, 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal the bag, and allow to marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and grill for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the grill and allow to rest for 5 minutes before slicing into strips.
While the chicken is cooling, prepare the salad. Peel and dice the avocado and mango into bite-sized pieces. Thinly slice the red onion and roughly chop the cilantro leaves.
In a large bowl, combine the mixed salad greens, avocado, mango, red onion, and cilantro.
In a small jar or bowl, whisk together 3 tablespoons lime juice, 1 tablespoon honey, 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make the dressing.
Add the grilled chicken strips to the salad bowl. Drizzle the dressing over the salad and gently toss to combine.
Serve immediately, either as a main dish for lunch or dinner. Enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 20.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
