Sweet mango, creamy guacamole, and tender shredded chicken come together in this colorful Mango Guacamole Chicken Salad. The chicken is mixed with mango purée, mayonnaise, and a touch of coconut sugar, then served over fresh baby greens and topped with homemade guacamole.

It’s a satisfying combination of sweet, savory, and tangy flavors that makes a refreshing lunch or light dinner. Best of all, you can prepare the chicken ahead of time and assemble the salad when you’re ready to eat.

Why You’ll Love This Recipe

A delicious combination of flavors: Sweet mango chicken and savory guacamole complement each other beautifully.

Fresh and satisfying: A bed of mixed baby greens adds color and freshness.

Simple preparation: Using previously cooked chicken makes this salad quick to put together.

An attractive presentation: The chicken can be molded into a neat mound and topped with guacamole for a restaurant-style appearance.

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If you enjoy the combination of sweet fruit and fresh vegetables, try our Apple Mango & Radish Salad. Crisp apples, juicy mango, and peppery radishes make a refreshing combination.

Choosing Fresh Avocados and Mangoes

Good produce makes a difference in this salad, especially when preparing the fresh guacamole and mango purée.

How to Choose a Ripe Avocado

A ripe avocado should yield slightly when gently squeezed in the palm of your hand. Avoid pressing with your fingertips, which can bruise the flesh.

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Skin color can also offer a clue, but it depends on the variety. Hass avocados generally darken as they ripen, while some other varieties remain green.

Look for avocados without large soft spots, cracks, or sunken areas. If the avocado is still firm, leave it at room temperature for a day or two until it softens.

How to Choose a Ripe Mango

Don’t judge a mango by its red or yellow skin alone. Different varieties develop different colors as they ripen.

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Instead, gently squeeze the fruit. A ripe mango should give slightly under pressure, much like a ripe peach.

You may also notice a pleasant, fruity aroma near the stem. Avoid mangoes with leaking juice, extensive bruising, or a fermented smell.

Kitchen Tip: To help firm avocados or mangoes ripen, place them in a paper bag with a banana at room temperature. Check them daily. Once ripe, refrigerate the fruit if you aren’t ready to use it.

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Another delicious way to enjoy fresh mango is our Coconut Mango Slaw, a colorful side dish that brings together tropical flavors and crunchy vegetables.

Mango Guacamole Chicken Salad

Tender shredded chicken is mixed with sweet mango purée and a little mayonnaise, then served over fresh mixed greens with a generous spoonful of homemade guacamole. This simple salad makes two satisfying servings.

Recipe Details

Prep Time: Approximately 15–20 minutes, using already cooked chicken

Servings: 2

Cooking Method: No additional cooking required when using prepared chicken

Ingredients

1 large cooked chicken breast, shredded

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

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

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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For Serving

Mixed baby greens, such as spinach, chard, beet greens, and arugula

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Instructions

Prepare the Mango Chicken

Place the shredded cooked chicken in a medium bowl.

Add the mango purée, mayonnaise, and coconut sugar.

Mix until the chicken is evenly coated. Set aside while preparing the guacamole.

Make the Guacamole

Add the avocado, seeded Roma tomato, garlic, coriander, yellow onion, white balsamic vinegar, lime juice, lemon juice, salt, and peppercorns to a blender.

Blend for approximately 30 seconds to 1 minute, until the ingredients are combined and the mixture is creamy.

Set aside until ready to assemble the salad.

Assemble the Salad

Arrange a generous bed of mixed baby greens on each of two dinner plates.

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Fill a small ramekin with half the mango chicken mixture. Gently invert it over the greens to create a neat mound. If you don’t have a ramekin, simply spoon the chicken mixture onto the greens.

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Spoon the prepared guacamole over the chicken. Repeat with the second plate and serve immediately.

Creative Ways to Serve This Salad

The original presentation, with mango chicken arranged over baby greens and topped with guacamole, makes an attractive lunch or light dinner.

For a more casual meal, you can also spoon the mango chicken into large butter lettuce leaves and finish each one with a little guacamole.

Another option is to serve the mango chicken in warm corn tortillas with shredded greens and a spoonful of guacamole for a fresh twist on chicken tacos.

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For another fresh salad featuring creamy avocado, try our Citrus Fennel & Avocado Salad. The bright citrus and crisp fennel pair beautifully with the avocado.

Storing Leftovers

For the best texture, store the mango chicken, guacamole, and baby greens separately in airtight containers in the refrigerator.

Mango chicken: Refrigerate promptly and use within 3–4 days of when the chicken was originally cooked.

Guacamole: Press plastic wrap directly against the surface before covering and refrigerating. The citrus juice helps slow browning, but the guacamole may still darken. For the best appearance and flavor, enjoy it within 1–2 days.

Baby greens: Keep them dry and refrigerated, adding the chicken and guacamole just before serving to prevent wilting.

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If you love finding different ways to use avocado, our Three Cheese Pesto Avocado Grilled Cheese is another recipe worth trying. Creamy avocado, pesto, and melted cheese make a deliciously satisfying sandwich.

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Frequently Asked Questions

Can I make the guacamole without a blender?

Yes. Mash the avocado thoroughly with a fork, then stir in the finely chopped tomato, garlic, onion, ground coriander, vinegar, citrus juices, and seasonings. The texture will be chunkier than the original blended version.

How do I make mango purée?

Peel a ripe mango, remove the flesh from the pit, and blend until smooth. Measure out 3 tablespoons for the chicken mixture.

Can I use frozen mango?

Yes. Thaw the mango in the refrigerator, drain any excess liquid, and blend until smooth. Frozen mango works well here because the recipe uses mango purée rather than fresh mango chunks.

Can I use leftover chicken?

Absolutely. Leftover baked, roasted, or poached chicken works well. Just make sure it has been properly refrigerated and is still within its safe storage period.

Can I prepare this salad ahead of time?

Yes. Prepare the mango chicken in advance and refrigerate it. Make the guacamole closer to serving time, and assemble the salad just before eating to keep the greens fresh.

Is this salad gluten-free?

The main ingredients are naturally gluten-free, but check the labels on the mayonnaise, vinegar, and any prepared chicken to confirm that the finished salad meets your dietary needs.

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