Chicken, Avocado & Mango Salad

chicken avocado mango salsa

Husband and I have started naming our different bike routes. Last weekend, our 15 mile ride took us along the Mississippi River and through downtown St. Paul. The last leg involved a 3/4 mile trek over the Mendota Bridge. Not a big deal, unless you’re afraid of heights and 4 lanes of traffic whizzing by at 65 miles an hour. Oops.

It hadn’t occurred to me that that this might not sit well with my riding partner.

Husband “gently” reminded me, once we reached the other side. We’d need a place to “debrief” and allow heart rates to return to normal – and nab some lunch! About 200 yards from where we finished the ride is a place called Lucky’s 13. It was there we decided to call this one the “Lucky Bridge” ride. {I’m not sure we’ll be doing it again…}

Today is a gorgeous day, and we’re going to get a ride in before dinner. We’ll probably do our “One & Dunn” ride. It’s a short ride {about 8 miles total} that has, as its halfway point, a wonderful coffee shop and wine bar called Dunn Brothers. It’s in a charming historic old house. We’ll pop in there for a pit stop, then head home.

After the ride, we’ll want something that comes together fast, and isn’t too heavy. This Chicken, Avocado & Mango Salad is perfect. I’ve already grilled the chicken and made the dressing, so all that’s left to do when we get back is a little slicing. Then we’ll enjoy a nice, light dinner on the deck.

Make Ahead :: This salad actually travels well.The citrus in the dressing keeps the avocados from browning. It’s great for a buffet or picnic.

Chicken, Avocado & Mango Salad
  • 6 chicken breast halves
  • ⅓ cup olive oil
  • ⅔ cup fresh lime juice, divided
  • 2 cloves garlic, minced
  • salt & pepper
  • ¾ cup walnut oil
  • finely grated zest of 1 lime
  • 2 ripe mangoes, peeled and thinly sliced
  • 2 ripe avocados, peeled, pitted and thinly sliced
  • ½ cup coarsely chopped pecans
  • ½ cup watercress leaves or pea shoots
  1. Mix olive oil, ⅓ cup lime juice, garlic and salt and pepper in plastic bag. Add chicken breasts and marinate for 45 minutes to an hour.
  2. Heat grill to moderately high, and grill chicken until cooked through, about 7 minutes per side. Cool completely. Cut diagonally into thin slices.
  3. Whisk the remaining lime juice, oil, lime zest and salt & pepper to taste together in a bowl.
  4. Arrange chicken, mango and avocado slices on platter {or on individual plates}. Drizzle dressing over salad, then sprinkle with nuts and top with leaves or shoots.


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