Mango Avocado Chicken Salad

Chicken, mango and avocado taste glorious together, especially with fresh crunchy vegetables and a nice squeeze of lemon juice! With half your plate containing non starchy vegetables, a good portion of protein, and oh so nutritious fats, you have a winner winner chicken dinner on your hands here!

Due to the fibre content in this dish, it serves your digestive system well. Did you know that fiber is another nutrient that avocados are rich in? Soluble fiber is known for feeding the friendly gut bacteria in your intestine, which are very important for optimal body function and about 25% of the fiber in avocado is soluble, while 75% is insoluble. Insoluble fiber is not digestible and helps food pass more quickly through the stomach and intestines.

Notes: If you are using this recipe for meal prep, just add the avocado in fresh before you eat otherwise it will brown a little if stored for a few days.

55 minutes
10 ingredients
4 servings

Ingredients:
220 grams Chicken Breast (boneless, skinless)
1 Avocado (large) We used REED here
2 tbsps Lemon Juice
2 tbsps Extra Virgin Olive Oil
1/4 tsp Sea Salt
1 Red Bell Pepper (small, finely chopped)
¼ Cucumber (deseeded and finely chopped)
4 stalks Green Onion (sliced)
½ Mango (finely chopped)
4 cups Baby Spinach

Method:
Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken and cover. Let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and cut it into small cubes. Let it cool completely.

While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lemon juice, olive oil and salt.

Fold the red pepper, cucumber, green onion, mango and chicken into the avocado mixture until well combined. Season with additional salt or lemon juice if needed.

Divide spinach onto plates and top with chicken salad. Enjoy!

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