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Dr. Tamara Darragh

Mango Avocado Chicken Salad

Print Recipe
Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 Lime
  • 1 Lemon
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • To taste Sea Salt
  • To taste Black Pepper ground
Salad
  • 3 cups Cooked Chicken shredded (rotisserie chicken works great)
  • ¾ bunch Kale chopped, small pieces
  • 1 cup Purple Cabbage shredded
  • ½ medium Red Bell Pepper diced
  • 1 small Mango diced
  • 1 large Avocado peeled, pitted, cubed
  • 3 Green Onions chopped
  • 1/2 bunch Cilantro Leaves chopped
  • 2 tsp Sesame Seeds optional

Equipment

  • Microplaner for zesting (optional)
  • Small bowl to mix dressing
  • Large mixing bowl to combine salad

Method
 

Dressing
  1. Optional: Zest the skin of the lime and lemon with a microplaner into a small mixing bowl. If you choose to do this, be sure to wash your fruit well and only use organic ingredients.
  2. Juice lemon and lime to your small mixing bowl. Add olive oil and red wine vinegar along with sea salt and black pepper to taste. Set aside.
Salad
  1. In a large mixing bowl, combine all salad ingredients.
  2. Pour dressing over salad and toss gently to combine.
  3. Allow the salad to set for 10 minutes before serving to allow the kale leaves to soften.
  4. Serve and enjoy!

Notes

I always recommend buying organic ingredients where available. Refrigerate unused portions. This makes great leftovers for several days.
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