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Cilantro Mango Chicken & Avocado Mason Jar 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 make the Cilantro Mango Chicken & Avocado Salad for dinner, just make extra to make these salads the next day. If you're starting from scratch, here's the complete recipe. This will make about 2 large mason jar salads.

Author Amber Kelley

Ingredients

  • 2 boneless skinless chicken thigh fillets, skin removed

Marinade/Dressing:

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

Salad:

  • 2 cups Romaine washed and dried
  • 1/2 large mango or one small mango , julienned
  • 1/2 avocado sliced
  • ½ cup shallot peeled and thinly sliced
  • ½ cup shaved carrot
  • Extra coriander leaves to garnish
  • ¼ package rice noodles

Instructions

  1. Mix all the dressing ingredients together in a bowl or shake them up in a mason jar.
  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 overnight.
  3. Heat up your grill to medium high heat, and add your chicken on. 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. Get a wide mouth mason jar or container and pour your dressing at the bottom (pour enough dressing to coat your individual serving)
  6. The add in your noodles in a layer. Continue adding your ingredients in layers, making sure that the firmer ingredients are at the bottom and more tender ingredients, such as lettuce, on top. That way, nothing gets soggy.
  7. Once you are done layering, screw you lid on a place the jar in the fridge until the next day.
  8. Once you are ready to eat, you can either shake up the jar, or if it's really full, mix it up with a fork.