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Tropical Salad with Mango, Avocado, and Chicken
This summery tropical salad with chicken and mango is a delicious high-protein lunch!
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Calories 382 kcal
Ingredients
- 2 Tbsp. 100% pineapple juice
- 1 Tbsp. apple cider vinegar
- 1½ tsp. extra-virgin olive oil
- 1 medium Serrano chile seeded, finely chopped
- ¼ tsp. ground chili powder
- ¼ tsp. ground cumin
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. ground black pepper
- ¼ medium mango peeled, cubed
- ¼ medium ripe avocado cubed
- ¼ cup cubed fresh pineapple
- ½ cup cubed jicama
- 3 oz. cooked chicken breast boneless, skinless, cut into bite-size pieces
- 12 leaves fresh cilantro chopped (for garnish; optional)
Instructions
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Combine pineapple juice, vinegar, oil, Serrano chile, chili powder, cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.
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Place mango, avocado, pineapple, jicama, and chicken in a medium bowl; mix well.
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Drizzle with dressing; toss gently to blend.
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Garnish with cilantro if desired.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.