Mango Avocado Chicken Salad

A refined yet effortless dish that brings vibrant tropical flavors to the table, this Mango Avocado Chicken Salad is ideal for a light lunch or elegant brunch. Tender, shredded chicken is gently folded with juicy mango, crisp celery, and a bright citrus dressing, then delicately nestled into ripe avocado halves. The balance of creamy, tangy, and subtly sweet makes this dish as beautiful as it is delicious. Whether served on a warm afternoon or as part of a garden luncheon, it’s a fresh, flavorful way to savor the season.

Prep Time: 10 mins | Total Time: 10 mins | Serves: 2

Ingredients

• 1 ripe avocado, halved and pitted
  

• 1 cup cooked chicken, shredded, grilled or poached
  

• 1/2 cup ripe mango, diced
  

• 1/4 cup celery, finely chopped
  

• 2 tablespoons sour cream
  

• 1 tablespoon mayonnaise
  

• 1 tablespoon fresh lime juice
  

• 1 teaspoon honey, optional, for balance
  

• 1/2 teaspoon Dijon mustard, adds depth
  

• 1/2 teaspoon salt, or to taste
  

• 1/4 teaspoon black pepper
  

• 1 tablespoon fresh cilantro or parsley, chopped
  

• 1 tablespoon toasted macadamia nuts or almonds, chopped, for crunch
  

• extra lime wedges, for serving

Instruction

Step 1

Slice the avocado in half and remove the pit. If the hole left by the pit is small, gently scoop out a little extra avocado to make room for the filling (reserve it for later use).

Step 2

In a bowl, combine shredded chicken, diced mango, and celery.

Step 3

In a small separate bowl, whisk together sour cream, mayonnaise, lime juice, honey, Dijon mustard, salt, and black pepper. Pour over the chicken mixture, add in the reserved avocado bits and stir to coat.

Step 4

Spoon the mango chicken salad into the avocado halves. Sprinkle with fresh cilantro (or parsley) and toasted nuts for crunch. Serve immediately with extra lime wedges on the side.