Mango Guacamole Chicken Salad

close up of Mango Guacamole Chicken Salad

This salad is a mouthful of combined flavors, sweet, savory and tangy. It’s filled with the tropical flavors of mango, avocado, and coconut sugar.

A flavorful filled chicken salad served over mixed leafy greens, like spinach, chard, beet greens, and arugula.

It’s quick and easy to prepare and very satisfying to the palate.

Mango Guacamole Chicken Salad

1 large cooked chicken breast, shredded

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

Shred the cooked chicken breast and add to a medium bowl and mix with mango puree, mayonnaise, and coconut sugar. Set aside.

For the Guacamole

1 avocado, pit removed

1 Roma tomato, seeded

2 garlic gloves

2 teaspoons coriander powder

3 tablespoons chopped yellow onion

1 teaspoon white balsamic vinegar

1 teaspoon lime juice

1 teaspoon lemon juice

1/4 teaspoon Himalayan salt

5 to 6 whole pepper corns

Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.

Plating The Salad

Fill a large dinner plate with mixed baby greens, like spinach, chard, beet greens, and arugula.

plate of baby greens

Using small ramekin (5 inch in diameter) fill chicken mixer to the top, and invert it over the baby greens. If you have no ramekins, add 1/2 cup of the chicken salad over the baby greens.

baby greens and Mango Guacamole Chicken Salad

Next, spread some guacamole over the chicken mixture. Serve and enjoy. Makes two plates salad.

Mango Guacamole Chicken Salad

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