Chicken Mango Avocado Salad

Prep Time:



  • 1 lb (2 med) chicken breasts
  • 1 clove garlic, minced
  • 1/8 tsp or to taste black pepper
  • 1 Tbsp olive or vegetable oil
  • 2 tsp *Tajine (optional)


  • 1 head romaine, torn or chiffonade
  • 1 mango, pitted, peeled, and sliced
  • 1 avocado, pitted, peeled, and sliced
  • ½ small red onion, thinly sliced
  • 1 red pepper, julienned


  • 1/3 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp honey
  • 1 clove garlic, minced
  • Salt and pepper season to taste


  1. Prepare chicken: Slice or cube chicken into uniform bitesize pieces; preheat pan on medium-high heat; preheat oil and add chicken; add seasonings once chicken has started cooking and stir frequently. Test for doneness by cutting a larger piece and looking to see it is no longer pink and glassy in appearance. Set chicken aside to cool.
  2. Measure, prepare and combine all dressing ingredients: shake together in a jar or whisk in a bowl.
  3. Salad: Place prepared salad ingredients in large bowl and toss gently to combine. Mix dressing well and toss approximately 2/3 of the dressing into the salad ingredients.
  4. Serve tossed salad in bowl or plate individually. Top with cooked chicken, drizzle remaining dressing over salad ingredients to taste.

Recipe extension: halve cherry tomatoes and toss in remaining dressing and then use to top salad; garnish with sliced almonds

*Tajine is a mixture of equal parts of sea salt, dehydrated lime zest and chilli pepper.