Chicken Mango Avocado Summer Salad

It’s September! What does it mean to you when the 30 days of September is now in session? School? Fall cleaning? Transitioning your clothes from bright summer vibrant colors to earth tone fall colors? Bathing suits to sweaters? How about your salads?

September for me still means summer! Well at least for the first 3 weeks according to the calendar! While many are leaving the shore area and boardwalks are empty, the local farmers market are continuing to bring in summer fruits and vegetables where I live and I am still in the summer mode. I am not rushing to go into Fall just yet.

This delicious salad has all the fresh fruits and vegetables that say summer and so happy to share it with you. My husband Sam and I enjoyed preparing it. The vibrant colors of the fresh fruits and vegetables say summer. Easy and delicious to prepare. 20 minutes to prepare the salad and 5 to 7 minutes to sauté the chicken.


1 lb. chicken breast medium sized

1 large avocado pitted, peeled and diced

1 mango pitted, peeled and diced

1/2 cup cherry tomatoes halved

1/2 small to medium purple onion thinly sliced and diced

1/2 cucumber sliced

4 to 6 cups of chopped Romaine lettuce approximately 1 head (I used Romaine hearts already prepped)

1/2 tsp. garlic salt or to taste

2 tsp. of avocado oil or coconut oil

1/4 cup of fresh chopped cilantro

1/2 cup of slivered or slice almonds (make sure to remove the brown skin from almonds)

The Raspberry Honey Vinaigrette Dressing:

1 cup of fresh raspberries crushed (I used a food processor to evenly crush and save the juice from the raspberries)

1 Tbsp. of honey

1 tsp. of minced garlic

1/4 cup extra virgin olive oil

1/8 cup apple cider vinegar (I use Braggs Organic with the Mother)

1 tsp. Himalayan salt

1/4 tsp. black pepper or to taste

In a mason jar add the ingredients cover tightly and shake. Or place in a bowl and whisk. Drizzle immediately over the salad when ready to serve.


Cut the chicken breast in half lengthwise then season with the garlic salt and pepper and sauté with oil over medium heat until browned and cooked through (about 3 minutes for each side) longer if necessary. Remove from pan. Allow to cool and then slice into strips.

In a large bowl, add the chopped Romaine lettuce. Add the sliced cucumber, diced mango, halved cherry tomatoes, diced avocado and purple onion.

Place the chicken strips on top of the salad and garnish with cilantro and almonds.

This meal has my staple of PFF (protein, fat and fiber). Protein provided by the chicken, fat found in the oils and avocado and fiber in the fruits and vegetables. A healthy balanced meal.

A delicious way to still embrace the summer!! Add a blessing and enjoy!

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