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Mango Avocado Chicken Salad
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1/3 cup mayonnaise

1/3 cup chopped fresh cilantro leaves

1/4 cup buttermilk  

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh garlic

1/4 teaspoon salt


1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

2 tablespoons Land O Lakes® Butter

1 pound boneless skinless chicken breasts, flattened to 1/2-inch thickness


10 ounces spring mix salad greens

1 cup prepared fresh pico de gallo

1 ripe mango, pitted, peeled, cut into 1-inch chunks

1 avocado, pitted, peeled, cut into 8 slices

 *Substitute 3/4 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

How to make

  1. STEP 1

    Whisk all dressing ingredients together in bowl. Refrigerate until serving time.

  2. STEP 2

    Combine chili powder, cumin, garlic salt and cayenne in bowl. Rub each chicken breast with seasoning mixture; set aside.

  3. STEP 3

    Melt butter in 12-inch nonstick skillet until sizzling. Add chicken; cook over medium heat, turning once, 10-15 minutes or until internal temperature reaches 165°F and juices run clear when pierced with fork. Remove from skillet; slice into thin strips.

  4. STEP 4

    Divide salad greens among serving plates. Top each with pico de gallo, mango, avocado and sliced chicken. Serve with dressing.

Tip #1

Use food processor or blender to prepare dressing for a smoother consistency.

Tip #2

Pounding chicken breast to an even thickness allows for more even cooking. Place chicken breasts between two pieces of plastic wrap. Pound with flat-side of meat mallet or heavy pan to gently flatten each piece.

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