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Mango Avocado Chicken Salad

Presented by:
Land O' Lakes
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This chicken salad dish makes a great weekday lunch, especially with the homemade buttermilk cilantro dressing.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
45 min
Recipe Servings



1/3 cup mayonnaise

1/3 cup chopped fresh cilantro leaves

1/4 cup buttermilk*

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh garlic

1/4 teaspoon salt


1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

2 tablespoons Land O Lakes® Butter

1 pound boneless skinless chicken breasts, flattened to 1/2 inch thickness


10 ounces spring mix salad greens

1 cup prepared fresh pico de gallo

1 ripe mango, pitted, peeled, cut into 1-inch chunks

1 avocado, pitted, peeled, cut into 8 slices *

Substitute 3/4 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.


Whisk all dressing ingredients together in bowl. Refrigerate until serving time.

Combine chili powder, cumin, garlic salt and ground red pepper in bowl. Rub each chicken breast with seasoning mixture; set aside.

Melt butter in 12-inch nonstick skillet until sizzling. Add chicken; cook over medium heat, turning once, 10-15 minutes or until internal temperature reaches 165°F and juices run clear when pierced with fork. Remove from skillet; slice into thin strips.

Divide salad greens among serving plates. Top each with pico de gallo, mango, avocado and sliced chicken. Serve with dressing.

Recipe Tips

Use food processor or blender to prepare dressing for a smoother consistency.

Pounding chicken breast to an even thickness allows for more even cooking. Place chicken breasts between two pieces of plastic wrap. Pound with flat-side of meat mallet or heavy pan to gently flatten each piece.


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