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This Mango Avocado Quinoa Chicken Salad is packed with juicy fruit, rich avocado, nutty quinoa, and tender shredded chicken. It’s finished with a tangy-sweet and creamy lime-infused dressing to make a great on-the-go lunch or light dinner.
Why You’ll Love This Quinoa Chicken Salad Recipe
Delicious Details
- Cuisine Inspiration: Mexican-inspired
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
This gorgeous, super flavorful mango avocado quinoa chicken salad is one of my favorite summer lunches or light dinners. It’s just sweet enough from fresh chunks of ripe mango and is balanced by a citrusy, lime-based dressing infused with a little spice to keep things interesting. You’ll also add fresh tomatoes, avocado, and shredded chicken to round this salad into a filling meal that’s perfect to pack up for lunches or to bring to a picnic.
You can play around with the ingredients, the spice level, and more, adjusting it to suit your family’s tastes. I hope you love this salad as much as I do!
- The Perfect Combo. Look at this quinoa chicken salad as a lightened-up version of chicken salad, where you’ll swap the mayo for Greek yogurt in the dressing to make it both tangy and creamy. The quinoa adds protein without being overwhelming.
- Gluten Free. Every ingredient in this salad is naturally gluten free! Quinoa is one of my favorite gluten free ingredients – it’s technically a seed, but you’ll cook it similarly to grains like rice. It’s high in protein and fiber and is a beautiful neutral background to all sorts of flavors.
- Packable. You can make a double batch of this salad and enjoy it for lunch every day either at home or in the office. It’s sturdy and packable and also makes a wonderful school lunch. Add a Gluten Free Banana Zucchini Muffin for a sweet side and lunch is set.
What You’ll Need
A few simple ingredients are all that you’ll need for this quinoa chicken salad recipe, and I’ve outlined them for you below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.
For the Honey Lime Dressing
- Greek Yogurt: Make sure to use plain Greek yogurt in this dressing. You can use full-fat, low-fat, or non-fat yogurt depending on what you have in the fridge.
- Lime Juice: Sweet-tart lime juice adds a wonderful citrus flavor to the dressing. Use fresh lime juice for the best results!
- Olive Oil: I always use extra virgin olive oil. If needed, substitute a neutral oil for the olive oil.
- Honey: A little natural sweetness from the honey balances the tangy yogurt.
- Spices: I use a simple blend of chili powder and cumin to add a hint of spice to the dressing.
- Salt and Pepper
For the Mango Avocado Quinoa Chicken Salad
- Quinoa: I use white quinoa in this recipe. Make sure to give it a rinse before cooking.
- Chicken: You’ll need about 1 cup of shredded chicken for this salad. You can use a rotisserie chicken, or save some chicken the next time you make Rosemary Balsamic Roast Chicken and add it to the salad.
- Mango: Use a ripe mango for the best flavor and texture. A ripe mango should give slightly when you gently squeeze it but it should not feel mushy.
- Avocado: Similar to a ripe mango, a ripe avocado won’t be rock but it also won’t be too soft.
- Tomatoes: I use grape or cherry tomatoes.
- Cilantro: You can omit the cilantro if you don’t care for cilantro.
- Salt and Pepper
- Salad Greens: You can serve the salad on top of fresh salad greens if you like.
How To Make Mango Avocado Quinoa Chicken Salad
First, make the dressing. Then, chop, stir, and toss! Here’s a look at how you’ll put this quinoa chicken salad recipe together. Find the detailed instructions in the recipe card below.
- Make the dressing: Combine the Greek yogurt, lime juice, olive oil, honey, chili powder, cumin, salt, and pepper in a bowl and whisk to combine.
- Combine quinoa and chicken. Add the quinoa, chicken, and dressing to a large bowl.
- Toss. Mix and toss to combine.
- Add remaining ingredients. Stir in the mango, avocado, tomatoes, and cilantro.
- Season. Toss to combine, then season with salt and pepper.
Recipe Tips & Variations
Quinoa is a fantastic gluten free food that is incredibly versatile and fits well into many different preparations. I’ve included a few best practices for how to make the best quinoa below, plus some variations on this salad.
- Toast the quinoa. I like to add a slightly nutty, toasty flavor to the quinoa by toasting it in olive oil before adding the water. To toast the quinoa, add 1 teaspoon of olive oil to a pot, then add the quinoa, and cook it, stirring, over low heat for 1 minute.
- Read my quinoa post for more tips. You can make the quinoa by following the instructions on the quinoa package, or explore different ways to make quinoa (in a rice cooker, microwave, and more) in my 5 Ways to Make Quinoa post.
- Make it ahead. You can easily make this salad ahead of time, leaving out the avocado so that it doesn’t brown during storage. You can make the dressing and the salad, minus the avocado, up to 2 days in advance. Store the dressing and salad in separate airtight containers, then when you’re ready to serve, add the avocado and dressing to the salad,
- Add other veggies. Use the fruit and vegetables included in this recipe as your starting point for rounding out this salad even more with extra veggies. Some of my favorite additions include seeded and chopped bell peppers of all colors, juicy heirloom tomatoes in season, and diced cucumber.
- Another protein. If you wish, swap salmon or turkey for the chicken. You could also make this into a vegetarian quinoa salad by using drained, canned chickpeas or hard-boiled eggs instead of the chicken.
- Try different dressings. If you want to play around with the dressing for this salad, go ahead! I have many salad dressing recipes on this site to choose from. A few of my favorites that would go well with this mango avocado quinoa salad include a slightly sweet Strawberry Poppyseed Dressing, a kicky Jalapeno Ranch Dressing, or a flavorful Creamy Southwest Salad Dressing.
How to Store
Place leftover mango avocado quinoa chicken salad in an airtight container and store it in the fridge for up to 5 days. Store any leftover dressing in an airtight container, such as a glass jar with a tight-fitting lid, for up to 5 days.
Make it a Meal
A bowl of quinoa chicken salad makes a satisfying lunch or lighter dinner, and I often eat it just as a one-bowl meal, maybe with a dollop of Coleslaw on top for crunch! But I also like to fill out my plate a bit more with a side of vegetables, a hearty salad, or even a meat main. Here are a few suggestions for how to serve this salad:
- Add a side salad. You can never have too much salad! I often serve it over a simple plate of mixed greens, but you can also pair it with a Strawberry Mango Avocado Salad for a similar flavor profile, or with a crisp Pineapple Broccoli Salad.
- More vegetables. Serve quinoa chicken salad with a simple side of veggies, like Air Fryer Broccoli or Perfect Oven-Roasted Asparagus.
- With grilled meat. This citrusy, juicy salad is lovely alongside anything from the grill! Omit the chicken so you have a lighter salad, then fire up the grill for a hearty meat main. You can pair it with burgers, like my Peruvian Turkey Burgers, or add a big scoop alongside a thick slice of Balsamic Marinated Flank Steak.
More Easy Salad Recipes
Mango Avocado Quinoa Chicken Salad
Ingredients
For the Honey Lime Dressing:
- ½ cup plain Greek yogurt
- ¼ cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
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 Dressing, see below
- 1 mango, chopped (about 1½ cups)
- 1 avocado, chopped (about 1 cup)
- ¾ cup chopped tomatoes, I like to use grape or cherry tomatoes
- 1-2 tablespoons chopped cilantro
- Salt and pepper to taste
- Salad greens and additional dressing for serving if desired
Instructions
- Combine the Greek yogurt, lime juice, olive oil, honey, chili powder, cumin, salt, and pepper in a bowl or jar and whisk or cover and shake. Adjust seasoning with salt and pepper to taste. Set aside.
- Combine the quinoa, chicken, and dressing in a large bowl and toss to coat evenly.
- Add the mango, avocado, tomatoes and cilantro, and toss to combine. Add salt and pepper, to taste.
- Serve over salad greens with additional Honey Lime Dressing, if desired.
Did you make this?
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So far no one has mentioned that they have made this. That is a pet peeve of mine on blogs. Anyhoooo, I made it tonight to serve tomorrow for lunch for some ladies. I made it ahead with all ingredients except the avocados. I will add the avocado right before we eat. Holy cow cupcake lady, this is truly amazing. I just love the flavor blend of the dressing. I was skeptical because I don’t like a lot of chili powder and it seemed a lot. I did cut it to 3/4 teaspoon but not next time. Thanks so much for such a creative dish. I can’t wait to eat it for lunch tomorrow. I wonder what else I can use that dressing for. It is a quick recipe especially if you have precooked chicken in the freezer. I cook the chicken breasts in the crock pot, shred and freeze in 1 cup servings.
I accidentally bought whole milk plain yogurt from trader joes. I wonder if it will be that much different to use fat free plain.
yogurt.
I can’t wait to browse your other recipes.
Thanks for the great feedback and so glad you liked it! My blogger friends and I have been chatting recently about how few comments are from people who make our recipes, but we LOVE the feedback, good and bad!
This would make such a great lunch option. I love the addition of mangos!
It is a fabulous lunch! Mango pairs so well with avocado!
Hi! I want to make this recipe this week and I don’t have a lot of experience with quinoa. When you say “2 cups cooked and cooled quinoa (previously prepared as per package instructions),” do you mean measure out two cups and cook the quinoa? Or after you cooked it, you should have two cups total? Is there a difference – I’m not sure if it’s like other grains that double in size when cooked. Thanks!
I just read that one cup dry quinoa yields three cups cooked. So I’m guessing I should cook however much I need to, in order to get 2 cups of cooked quinoa. 🙂
Yes, but leftover cooked quinoa stores well in the fridge and is great on top of salad, in fruit and yogurt parfaits, etc.!
Yum! I love this! I am always looking for guest bloggers on my website Blissful and Domestic. My blog is about creating a beautiful life on less and this post fits right in with that 🙂 Check out my blog and see if it would be a good fit for you. I’d love to have you!
Danielle@ Blissful and Domestic
http://www.blissfulanddomestic.com
blissful_and_domestic@yahoo.com
Thanks for stopping by!
Mango’s are one of my favorites and will have to try this- thanks for sharing.
Such a nice combo of healthy ingredients!
This looks amazing, definitely going to be trying it! I have the same problem, can’t convince the family that quinoa is good. Maybe this one will win them over!
I hope they like it!
This looks delicious Brianne. I’m always looking for new ways to have Quinoa. Thanks for sharing!
What a fun flavor combo! Love it
What a wonderful salad! It is so perfect for summer too with the mango.
Thanks Renee. We have been eating lots of mangoes!
I love healthy recipes like this during the crazy and insane work week to just sit down with the kids to eat dinner!
It’s so important to eat healthy with the family. I always tell myself during the summer month, okay, I’m gonna loose this weight this summer, be active but you know, summer is harder to lose weight than the rest of the year because you’re constantly being tempted to eat junk! It’s constantly in front of you.
So when you are home, I guess choosing healthy family friendly recipes like this is just so vital!!!
I agree, I think it’s harder for me in the summer too. I LOVE ice cream. But I try to balance it with healthy choices!
It gives me SO MUCH satisfaction to successfully make a meal out of all the things in my fridge that *need* to be used up asap. And looove all the flavours here
I love all of the fresh flavors in this salad. Quinoa is one of our family favorites!
Thanks Lisa! It is a great combo of hearty and fresh.
This dish is PERFECT! Quinoa is runner fuel! It’s packed with protein and lots of fiber. The avocado adds good fats runners need and a bit of chicken offers additional protein. I love the mango twist! and that honey cumin lime dressing sounds DELISH! Perfection in a bowl, I say!
Yes, it truly is an energizing recipe. And vegetarians could totally leave out the chicken, but adding it makes quinoa more palatable to my hubby.