Easy Avocado and Chicken Salad with Mango
This salad is gluten-free and the combination of flavors comes together so well that you get the sweetness, creamy and crunchy tastes.
Servings: 6
Calories: 118kcal
Equipment
- Small pot
- mixing bowl
- Vegetable peeler
- mixing spoon
Ingredients
- 1 small chicken breast, cooked
- ½ red onion, thinly sliced
- 1 mango, thinly sliced
- ½ avocado, sliced into strips
- ½ lemon, juiced
- 1 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ Tbsp parsley, chopped
- ½ Tbsp dill, chopped
Instructions
- Place one small chicken breast in a pot with cold water, bring to boil and cook chicken for 15-20 minutes until tender. Take it out, let cool down, then slice into thin strips. Put into a mixing bowl.1 small chicken breast,
- Thinly slice the red onion and add it to the bowl with chicken.½ red onion,
- Peel avocado and mango, cut into strips and place into the bowl with onion and chicken.½ avocado,, 1 mango,
- Chop parsley and dill and add to the salad.½ Tbsp parsley,, ½ Tbsp dill,
- Drizzle the salad with extra-virgin olive oil and lemon juice, add salt (or to taste), and mix carefully.½ lemon,, 1 Tbsp extra virgin olive oil, ½ tsp salt, ½ tsp black pepper
Notes
- You can use any cooked chicken for this salad.
- Pick a rip mango.
- Use fresh dill.
Nutrition
Calories: 118kcal | Carbohydrates: 8g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 240mg | Potassium: 309mg | Fiber: 2g | Sugar: 5g | Vitamin A: 443IU | Vitamin C: 21mg | Calcium: 14mg | Iron: 0.4mg