Cilantro Mango Chicken & Avocado Salad

My Cilantro Lime Mango Chicken Salad is hearty, sweet, tangy, spicy, fresh and super filling. It is topped with tons of fresh ingredients like avocados, cilantro and my personal favorite, mangoes! The mangoes add an awesome sweetness to the salad which is the key. If you want to use leftovers for the mason jar salad or spring rolls, be sure to make extra! 

Author Amber Kelley


  • 4 boneless skinless chicken thigh fillets, skin removed


  • 1/4 cup grapeseed oil
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup fresh chopped cilantro
  • 4 cloves garlic crushed
  • 3 teaspoons honey
  • 1 teaspoon ground Cumin
  • 1 teaspoon salt
  • 1 tsp sriracha
  • 2 tsp soy sauce


  • 4 cups Romaine lettuce leaves washed and dried
  • 1 large mango julienned
  • 1 avocado sliced
  • 1 shallot peeled and thinly sliced
  • 1 large shaved carrot
  • Extra cilantro leaves to garnish
  • 1 package rice noodles


  1. Mix all the dressing ingredients together in a bowl or shake them up in a mason jar. Place in the refrigerator until you are ready to dress your salad.
  2. Fill a zip lock bag with your chicken thighs and add in a third of your dressing/marinade. Put your chicken in the fridge and marinate for a few hours or over-night.
  3. Heat up your grill to medium high heat, and add your chicken. Cook for about 5 minutes on each side or until the thickest part of the meat and it reads about 165 degrees with a meat thermometer.
  4. Place your chicken on a plate and tent it with foil and let it rest.
  5. In a big bowl add your lettuce, then noodles, and top with avocado, mango and cilantro.
  6. Slice up your chicken and place on your salad. Pour over your leftover dressing and toss to coat.