Chopped Mango Avocado Chicken Salad Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 large ears fresh corn on the cob
  • 2 medium mangoes
  • 2 medium avocados
  • 6 cups shredded savoy cabbage
  • ¼ cup raw pepitas
  • ¼ cup thinly sliced scallions
  • 1 medium avocado
  • 1 cup buttermilk
  • ½ cup Kewpie mayo
  • 1 large clove garlic, chopped
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
Directions
  1. In a small bowl, make a marinade by whisking together the olive oil, 2 tablespoons lime juice, honey, smoked paprika, salt, and pepper.
  2. Set aside 2 tablespoons of the marinade.
  3. Place the chicken in a large ziplock bag.
  4. Add the remaining marinade and seal the bag, pushing out extra air.
  5. Refrigerate the chicken for a minimum of 30 minutes and up to 4 hours.
  6. While the chicken marinates, place the corn in a dish and brush with the 2 tablespoons marinade.
  7. Cut away the peel from the mangoes and then cut the flesh away from the pit.
  8. Cut the peeled mango into a ½-inch dice and set aside.
  9. Cut the avocados in half, remove the pits, and use the tip of a knife to score the flesh into ½-inch cubes in their shells.
  10. Scoop out the avocado cubes using a thin spoon into a bowl and toss with the remaining lime juice.
  11. Heat a grill to medium-high heat.
  12. Remove the chicken from the marinade and place on the grill along with the corn.
  13. Grill the chicken and corn on all sides until the corn is slightly charred and the chicken is cooked through.
  14. Transfer the chicken and corn to a platter and let the chicken rest at least 10 minutes.
  15. Hold one corn cob vertically in a large bowl and use a small, sharp knife to cut off the kernels.
  16. Transfer the grilled chicken to a cutting board and cut into cubes.
  17. To make the dressing, scoop the avocado flesh from its shell and add to a high speed blender along with the remaining dressing ingredients.
  18. Start on low, then blend at high speed until creamy and smooth.
  19. Transfer the dressing to a jar and refrigerate while assembling the salad.
  20. Add the cabbage in an even layer to a large shallow serving bowl.
  21. Starting from one side, add the pepitas in a strip on top of the cabbage.
  22. Add the corn next to the pepitas.
  23. Add the chicken in a strip next to the corn.
  24. Add the diced mangoes.
  25. Finish with the diced avocado at the edge of the bowl.
  26. Drizzle on some of the dressing and sprinkle with the chopped scallions.
  27. To serve, toss the salad to coat and mix the ingredients. Serve with remaining dressing on the side.