📋 Cajun Chicken Mango Salad Recipe

cajun chicken avocado mango salad in a bowl with small dish of dressing in the background

📋 Cajun Chicken Mango Salad Recipe

This Cajun Chicken Mango Salad is loaded with fresh vegetables and topped with a spicy grilled chicken, and creamy avocado that pairs perfectly with a honey cilantro lime dressing.

Course Main Course, Side Dish

Cuisine American

Keyword chicken, mango, salad

Special Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 194kcal

Author Terri Gilson

Ingredients

1 avocado peeled and sliced
1 chicken breast, boneless, skinless
2 teaspoon cajun spice
2 tsp garlic powder
½ cup dried mango (or fresh)
1 red bell pepper fine julienne or chopped
½ cup red onion finely sliced
⅓ cup green onions, chopped
1 pint grape or cherry tomatoes
7.5 cups spring mix *312 g container

Dressing (recommended)

Honey Cilantro Lime Dressing https://foodmeanderings.com/honey-lime-cilantro-dressing/

US Customary - Metric

Get Recipe Ingredients

Instructions

Heat grill and spray with non-stick cooking spray. Meanwhile, season the chicken with Cajun spice and garlic powder and grill chicken. Cool and refrigerate. Once cold slice the chicken into strips.
1 chicken breast, boneless, skinless, 2 teaspoon cajun spice, 2 teaspoon garlic powder
If using, Honey Cilantro Lime dressing, prepare https://foodmeanderings.com/honey-lime-cilantro-dressing/
Combine the spring mix, mango, and vegetable in a large salad bowl.
½ cup dried mango, 1 red bell pepper, ½ cup red onion, ⅓ cup green onions, chopped, 7.5 cups spring mix, 1 pint grape or cherry tomatoes
Neatly arrange the avocado and chicken on top.
1 avocado
Drizzle with dressing.
Honey Cilantro Lime Dressing

Notes

Video:

If you want to use a quick and easy method of slicing avocado, as shown in my photos, then watch this video on slicing pretty avocado! It's the method I use.

Storage:

Store the salad separately from the chicken and avocado and the dressing, in airtight sealed containers in the fridge, and recombine when ready. Good for 2 days. These ingredients don't stand up well to freezing.

Expert Tips:

Use an Instant-Read Thermometer: The key to juicy, perfectly cooked chicken is not overcooking it. Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) and remove it from the grill immediately.

- Rest the Chicken Before Slicing: Let the grilled chicken rest for 5–10 minutes before slicing. This helps retain juices and prevents it from drying out.

- Soften Dried Mango (Optional): If the dried mango is too chewy for your taste, you can soak it in warm water for 5–10 minutes to soften it slightly before adding it to the salad.

- Chop Dried Mango in a Food Processor: Dried mango can be sticky and tough to chop by hand. A few quick pulses in a food processor makes it easier and faster to prepare.

- Prep Ahead: Grill the chicken, chop the veggies, and make the dressing ahead of time. Store everything separately in the fridge and assemble just before serving to keep things fresh and crisp.

- Keep Avocado Fresh: If you're prepping ahead, toss the avocado slices in a bit of lime or lemon juice to slow browning.

- Customize the Spice Level: Cajun seasoning can vary in heat. If you're unsure, start with a smaller amount and adjust to taste—or make your own blend to control the spice.

Nutrition