Mango Avocado Quinoa Chicken Salad
Sweet and tangy with just a hint of spice, super colorful, and perfect for a cool dinner or lunches all week.
Recipe type: Main, Salad
Serves: 4-6
For the Mango Avocado Quinoa Chicken Salad:
  • 2 cups cooked and cooled quinoa (previously prepared as per package instructions)
  • 1 cup shredded cooked and cooled chicken
  • ½ cup Honey Lime Chili Cumin Dressing
  • 1 mango, chopped (about 1½ cups)
  • 1 avocado, chopped (about 1 cup)
  • ¾ cup chopped tomatoes (I like to use grape tomatoes)
  • 1-2 Tablespoons chopped cilantro
  • salt and pepper, to taste
  • Salad greens and additional dressing for serving, if desired
For the Honey Lime Chili Cumin Dressing:
  • ¼ cup freshly squeezed lime juice
  • 1 Tablespoon honey
  • ½ cup plain Greek yogurt
  • 2 Tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • pepper, to taste
For the Mango Avocado Quinoa Chicken Salad:
  1. Combine the quinoa, chicken, and dressing in a large bowl and toss to coat evenly.
  2. Add the mango, avocado, tomatoes and cilantro, and toss to combine. Add salt and pepper, to taste.
  3. Serve over salad greens with additional Honey Lime Chili Cumin Dressing, if desired.
For the Honey Lime Chili Cumin Dressing:
  1. Combine all of the ingredients in a bowl or jar and whisk or cover and shake. Adjust seasoning with salt and pepper to taste.
Recipe by Cupcakes & Kale Chips at