California Grilled Chicken Avocado and Mango Salad



  • 12 oz. grilled chicken breast, sliced (from 1 lb. raw)
  • 1 cup diced avocado
  • 1 cup diced mango (from 1 1/2 mangos)
  • 2 tbsp. diced red onion
  • 6 cups baby red butter lettuce

For the vinaigrette:

  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar
  • salt and fresh cracked pepper to taste

Combine and whisk vinaigrette ingredients and set aside.
Toss avocado, mango, chicken and red onion together. Fill a large salad platter with baby greens or divide onto four small dishes. Top with chicken/avocado mixture and drizzle half the dressing on top. Serve with remaining dressing if desired.
This recipe belongs to Gina Homolka of As featured on BMoreChix.

Chef: Gina Homolka


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