Name: Tropical Salad with Mango, Avocado, and Chicken
Prep time: 15 min
Total time: 15 min
Ingredients: 2 Tbsp. 100% pineapple juice; 1 Tbsp. apple cider vinegar; 1½ tsp. extra-virgin olive oil; 1 medium Serrano chile (seeded, finely chopped); ¼ tsp. chili powder; ¼ tsp. ground cumin; ¼ tsp. sea salt ((or Himalayan salt)); ¼ tsp. ground black pepper; ¼ medium medium mango (peeled, cubed); ¼ medium medium avocado (cubed); ¼ cup cubed fresh pineapple; ½ cup cubed jicama; 3 oz. cooked chicken breast (boneless, skinless, cut into bite-size pieces); 12 fresh cilantro leaves (chopped (for garnish; optional))

Few snacks are as uniquely refreshing as the combo of juicy fruit and peppery chili powder in our recipe for Tropical Salad with Mango, Avocado, and Chicken.

I’m really into this union of cumin, chili powder, and fresh serrano chili as a dressing. It’s fresh and complex, the way a great dressing should be. The savory heat of this sauce cuts the sweetness of the mango and pineapple, while the buttery avocado pulls the disparate flavors together.

This tropical salad recipe is one I’d definitely bust out at a potluck and I recommend you try it at your next one. Just remember to keep the dressing and salad separate until serving because contrary to popular belief, you can make friends with salad — but not with soggy mango.

Beyond being a crowd pleaser, this medley of flavor and good-for-you fruits, herbs, and lean protein can also be enjoyed solo.

3.84 from 18 votes

Tropical Salad with Mango, Avocado, and Chicken

This summery tropical salad with chicken and mango is a delicious high-protein lunch!

Course Main Course, Salad

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 1 serving

Calories 382 kcal

Author BODi

Ingredients

2 Tbsp. 100% pineapple juice
1 Tbsp. apple cider vinegar
1½ tsp. extra-virgin olive oil
1 medium Serrano chile seeded, finely chopped
¼ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
¼ medium medium mango peeled, cubed
¼ medium medium avocado cubed
¼ cup cubed fresh pineapple
½ cup cubed jicama
3 oz. cooked chicken breast boneless, skinless, cut into bite-size pieces
12 fresh cilantro leaves chopped (for garnish; optional)

Instructions

Combine pineapple juice, vinegar, oil, Serrano chile, chili powder, cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.
Place mango, avocado, pineapple, jicama, and chicken in a medium bowl; mix well.
Drizzle with dressing; toss gently to blend.
Garnish with cilantro if desired.

Nutrition Facts

Tropical Salad with Mango, Avocado, and Chicken

Amount Per Serving (1 salad)

Calories 382 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 72mg24%

Sodium 669mg29%

Carbohydrates 28g9%

Fiber 8g33%

Sugar 17g19%

Protein 29g58%

* Percent Daily Values are based on a 2000 calorie diet.

Portion Control Containers
1 Green
½ Purple
1 Red
1 Blue
1½ tsp.

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Photos by Kirsten Morningstar