Sweet mango and creamy avocado salad dressed with zingy lime, also topped with delicately fragrant poached chicken. This is perfect sunshine food….

Despite the fact that summer seems to have deserted us and winter has returned, I take great pleasure in sharing this beautifully flavoursome mango and avocado salad with you! Seriously what is this weather all about?? I am in summer mode right now, thanks to recent glorious weather and as a result salads are definitely on the menu.

Mango Salad serve 1

Mango is one of my most favourite fruits and furthermore is deliciously aromatic. The sweetness of the mango pairs so well with the other flavours in this salad, and it has a definite summer feel to it. The chilli is optional, as always, but it does ultimately add a beautiful heat to contrast the other fresh flavours. I love the crunch of sugar snap peas but these can also be substituted for green beans or similar green veg.

This vibrant mango salad has a simple, punchy dressing of lime juice and olive oil, due to there being so many amazing flavours here, it really doesn’t need anything more complicated than that. A quick note also about the wine in the poaching liquid for the chicken, this can be omitted and water only used. I like the flavour wine adds, but it absolutely is not essential.


Mango, Avocado & Chicken Salad


Poached Chicken
  • 2 Chicken Breasts, skinless & boneless
  • Spring Onions, 2 chopped
  • Garlic Cloves, 2 skin on & lightly crushed
  • Pinch of Sea Salt
  • Pinch of Black Peppercorns
  • 150ml White Wine

Mango Salad chicken ingredients

Mango Salad
  • 80g Baby Spinach
  • ½ Red Onion
  • 70g Sugar Snaps or Mangetout
  • 1 Avocado, peeled and sliced
  • 1 Red Chilli, deseeded & finely sliced (optional)
  • 140g Mango, cubed
  • 15g Pumpkin Seeds
  • Fresh Chives, small bunch snipped
  • Juice of 1 Lime
  • 1-2 Tbsps. Olive Oil

Mango Salad ingredients


 Firstly, you need to poach the chicken. Place the chicken breasts in a deep-sided saucepan, and then add the spring onion, garlic, salt and peppercorns.

Mango Salad chicken to pan

Pour in the wine, if using, over the chicken breasts. Next add enough water to the pan to cover the chicken by at least 3cm.

Mango Salad chicken add water

Bring to the boil, and then reduce the heat to low, cover and simmer for 10-15 minutes. The cooking time will depend upon the thickness of the chicken breasts, so it is advisable tocheck after 10 minutes.

Once cooked through, transfer the chicken to a plate and cover with tin foil until needed.

The next stage is to prepare the salad.

Finely slice the red onion and also the sugar snaps, although slicing on a diagonal. Add the spinach to a serving bowl, and scatter over the red onion and sugar snaps.

Mango Salad slice onions

Mango Salad add spinach

Next add the avocado, chilli and mango to the bowl, also making sure to scatter evenly.

Mango Salad add mango

Add the pumpkin seeds and chives next, again scattering across the salad.

Mango Salad add chives

Pour over the lime juice, followed by the olive oil and then season with salt and freshly ground black pepper.

Mango Salad lime juice

Mango Salad add oil

Finally slice the poached chicken breasts, and lay across the top of the salad. Give them a quick season and you are ready to serve!

Mango Salad serve 2

Fiona Lyne

4 comments on “Mango & Avocado Salad with Poached Chicken”

    • Hi Elisabetta, I agree ripe mango is just so good, and tastes amazing in salads! Enjoy the rest of your week. x

    • Hi Kat, thank you so much for your lovely comment. Its such a delicious salad, this combo works so well together…xx

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