Grilled Chicken Salad With Avocado and Mango

grilled-chicken-salad Recipe
Leigh Beisch

This grilled chicken salad is the perfect quick and easy dinner choice for a busy weeknight. With less than 200 calories per serving, it's a wonderfully refreshing and healthy meal.


4 servings (serving size: 1 chicken breast plus 2 cups salad)

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 185
Fat 8 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 8 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 3 mg
Iron 3 mg
Sodium 203 mg
Calcium 112 mg


2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
3/4 teaspoon grated peeled fresh ginger
4 (4-ounce) skinless, boneless chicken-breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled avocado


1. Prepare grill.

2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.

4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson


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