Fiesta Chili Lime Chicken Salad with Mango Avocado Salsa

5 from 4 votes

Fiesta Chili Lime Chicken Salad with Mango Avocado Salsa

A light and healthy chili lime chicken salad with a mango and avocado salsa. We're skipping the dressing on this salad and topping it with homemade sweet and spicy salsa. It's the most addicting salad you'll ever have!

Prep Time20

Cook Time10

Total Time30

Course: Chicken

Keyword: avocado, avocado salsa, chicken, chicken salad, chili-lime, cilantro, jalapenos, lime juice, low carb, mango, mango salsa, onions, red bell peppers, salad

Servings: -5 servings

Author: Marzia

Ingredients

CHICKEN:

1 ¼ pounds boneless skinless chicken breasts (or thighs)
¼ cup + 2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 teaspoon EACH: garlic powder AND salt
½ teaspoon chipotle chili powder
4 tablespoons chopped cilantro divided
1 large red pepper thinly sliced
2 mangoes diced
2 avocados diced
½ cup red onions minced
1 jalapeno minced (seeds and ribs removed)
6 cups of romaine roughly chopped

Instructions

Chicken: Combine ¼ cup lime juice, olive oil, garlic powder, salt, chili powder, and 1 tablespoon cilantro in a bowl and stir. Add the chicken breasts and allow to marinate for at least 15 minutes and up to 30 minutes. While the chicken is marinating, prepare the mango avocado salsa. Heat a large skillet over medium high heat, remove chicken from marinade and cook the chicken for 7-11 minutes or until the chicken breast just gently springs back. Remove to a cutting board, let rest for at least 10 minute before dicing. Add the bell peppers to the pan and sauté for just a minute so the flavors left behind by the chicken get picked up, remove to a plate.
Mango salsa: Add the diced mangoes, avocados, red onions, jalapeños, 3 tablespoons of chopped cilantro, and 2 tablespoons of lime juice to a bowl. Season with a big pinch of salt and stir to combine.
Assemble: Place the chopped lettuce in a large bowl, top with the salsa, grilled peppers, and diced chicken. Serve immediately. You can also make and keep the components separately until ready to serve.

Notes

We didn't need dressing for this salad as the salsa was plenty for us, if you'd like something to drizzle on top, consider doubling the marinade and saving ½ before marinating the chicken. This can be used as a dressing at the end!