A friend recently sent me a quirky article about a giant mango sculpture, and I still can’t tell if it was a prank. Who actually steals a seven-tonne mango statue? It’s not the sort of thing you can slip into a trunk and tuck away in a backyard. My playful theory is that a devoted mango lover, mourning the end of Australian mango season, decided to rescue it. I can relate — when mango season ends I always feel a little nostalgic. Just a few weeks ago I was stocking up on crates from the market and turning ripe fruit into popsicles, bright salsas and other treats.
This grilled chicken and avocado salad with mango dressing is my goodbye to peak mango season. The dressing is silky, slightly sweet and tangy, and it pairs beautifully with creamy avocado and simply grilled chicken. The recipe comes together quickly and stores well — the dressing keeps in the refrigerator for about a week. If you love mango, feel free to add a few extra fruit chunks to the salad for more texture and sweetness.
Grilled Chicken and Avocado Salad with Mango Dressing
Ingredients
For the dressing
- 1 ripe mango peeled and roughly chopped
- 2 tbsp cider vinegar or white wine vinegar
- 2 tbsp olive oil
- ¼ cup orange juice
- salt and pepper to taste
For the salad
- 4 cups baby spinach leaves
- 1 avocado cut into chunks
- 1 grilled chicken breast cut into pieces
Instructions
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Make the dressing: Combine the chopped mango, cider or white wine vinegar, olive oil and orange juice in a blender. Blend until smooth. If the dressing is thicker than you prefer, add a little more orange juice to reach the consistency you like. Season to taste with salt and pepper. Transfer to a jar and chill if not using immediately.
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Assemble the salad: Divide the baby spinach between two plates. Top with avocado chunks and sliced or torn grilled chicken. Drizzle the mango dressing over the salad and serve. For extra mango flavor, add a few bite-sized pieces of fresh mango on top.
Recipe Notes
You can use leftover rotisserie chicken for convenience. If you don’t have cooked chicken, pan-sear a single chicken breast in a skillet lightly coated with olive oil until cooked through; let it rest and cool before slicing for the salad.
Nutrition facts for two tablespoons of dressing:
Calories: 53 · Protein: 0.3g · Fat: 0.1g · Carbs: 8.9g · Fiber: 0.5g · Sugar: 4.9g
WW Old Points: 1 pt · Points+: 1 pt
Calories from Fat 288
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