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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.
Course Main, Salad
Servings 4 -6
Author Brianne @ Cupcakes & Kale Chips

Ingredients

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
  • 1/2 cup plain Greek yogurt
  • 2 Tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ½ teaspoon salt
  • pepper to taste

Instructions

For the Mango Avocado Quinoa Chicken Salad:

  • 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 Chili Cumin Dressing, if desired.

For the Honey Lime Chili Cumin Dressing:

  • Combine all of the ingredients in a bowl or jar and whisk or cover and shake. Adjust seasoning with salt and pepper to taste.