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Cilantro Lime Chicken Salad With Mango And Avocado Salsa! Holding onto summer just a little longer, this vibrant Cilantro Lime Chicken Salad bursts with flavor thanks to its zesty marinade and fresh toppings. The creamy, sweet mango and avocado salsa adds the perfect touch of sunshine in every bite.
What makes this salad extra special is that the same cilantro lime marinade doubles as the dressing, keeping things simple, flavorful, and efficient. Much like my Grilled Chilli Lime Chicken Fajita Salad, this version might just become your new favorite cilantro lime chicken salad recipe.
What Makes This Recipe So Good
This Cilantro Lime Chicken Salad is the kind of dish that makes you want to eat salad every day. The chicken is marinated in a mix of lime juice, garlic, and cilantro, giving it that signature zesty kick that pairs perfectly with the creamy mango and avocado salsa. Every bite is fresh, bright, and full of summer energy.
What really makes this lime chicken salad shine is how effortlessly everything comes together. The same marinade becomes a light dressing, tying all the flavors beautifully. Whether you’re meal prepping for the week or making lunch for friends, this chicken cilantro salad is a guaranteed crowd-pleaser that tastes like sunshine on a plate.
What Goes Into Cilantro Lime Chicken Salad
This Cilantro Lime Chicken Salad keeps things simple but incredibly flavorful.
- Fresh Lime Juice: The base of both the marinade and dressing, lime juice brightens the chicken and ties the whole salad together with a burst of citrus.
- Cilantro (Coriander): Chopped fresh cilantro adds herby depth and a cool, aromatic freshness that’s essential in a good chicken cilantro salad.
- Mango and Avocado: The star duo of the salsa. Mango brings juicy sweetness while avocado adds creamy richness for that irresistible contrast.
- Chicken Thigh Fillets: Juicy and tender, chicken thighs soak up the lime and garlic marinade beautifully, staying moist even after grilling or pan-searing.
Note: Please see recipe card at the bottom for a full of ingredients with measurements.
How To Make Cilantro Lime Chicken Salad
- Whisk The Marinade: In a bowl, combine olive oil, lime juice, cilantro, garlic, honey, brown sugar, cumin, and salt until well mixed and fragrant.
- Marinate Chicken: Pour one-third of the marinade over the chicken thighs and let them soak for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor.
- Reserve The Dressing: Refrigerate the remaining untouched marinade to use later as your salad dressing.
- Heat The Pan: Warm a teaspoon of oil in a grill pan or skillet over medium-high heat to get it ready for searing.
- Grill Chicken: Cook chicken until golden, slightly charred, and cooked through, working in batches if needed.
- Rest The Chicken: Transfer the cooked chicken to a plate and allow it to rest so the juices settle and the meat stays tender.
- Cook The Peppers: Wipe the pan clean, add another teaspoon of oil, and grill or fry the red peppers until softened and slightly caramelized.
- Assemble: Toss lettuce, peppers, mango, avocado, and green onion together. Slice chicken and place on top, drizzle with the reserved dressing, and garnish.
Serve this Cilantro Lime Chicken Salad with something equally light and refreshing. Try it alongside Cilantro Lime Cauliflower Rice for a low-carb, flavor-packed base that echoes the same bright notes in the salad. If you’re craving a little crunch, Garlic Prawns and Avocado Crostini makes a perfect starter or side with its buttery textures and citrusy flair. And to sip on, a chilled Pineapple Rum Punch adds a sweet tropical finish that ties the whole meal together beautifully.
Tips For Making Cilantro Lime Chicken Salad
- If you have the time, let the chicken marinate a little longer. I love giving it at least two hours to really soak up all that lime and cilantro flavor because it makes such a difference.
- Always go for fresh lime juice and cilantro instead of bottled or dried versions. They brighten the whole salad and make it taste like something straight out of summer.
- Try not to overcook the chicken. You want it golden and juicy, not dry. I like to take it off the heat just as it finishes cooking so it stays tender.
- A bit of crunch never hurts. I sometimes toss in toasted pepitas or even a handful of crushed tortilla chips before serving for extra texture.
Recipe FAQ’s
Absolutely. Chicken breast works just as well if you prefer leaner meat. Just make sure not to overcook it so it stays tender and juicy.
Pineapple or peaches make great substitutes if mango isn’t available. Both bring a natural sweetness that balances the tangy lime dressing beautifully.
Yes, you can prep most of it in advance. Marinate the chicken and chop your veggies earlier in the day, then cook and assemble everything right before serving for the freshest flavor.
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Cilantro Lime Chicken Salad + Mango Avocado Salsa
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 1/2 cup freshly squeezed lime juice
- 1/2 cup fresh chopped cilantro coriander
- 4 cloves garlic crushed
- 2 teaspoons honey
- 1 teaspoon brown sugar
- 1 teaspoon ground Cumin
- 1 1/4 teaspoon salt
Salad:
- 4 chicken thigh fillets skin removed, no bone
- 5 cups Romaine Cos lettuce leaves, washed and dried
- 1 red pepper capsicum, deseeded and sliced
Mango Salsa:
- 1 large mango diced
- 1 avocado diced
- 1 green onion shallot, peeled and thinly sliced
- extra coriander leaves to garnish
- red chili flakes to garnish
Instructions
- Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
- While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
- Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it be okay to let the chicken marinade overnight?
Oh yes!! That is even better! It will add to the flavor! Enjoy!
Made this as a hot dinner not salad. Served the hot chicken over jasmine rice with the grilled red peppers and topped with the salsa. It was delicious!! I will definitely be adding this to my dinner rotation
That sounds delicious! Thanks for sharing! XO
Yum! I’m not a huge fan of mango. My husband likes it, so I gave this a try. We both enjoyed this. It’s a great combination of flavor.
This recipe is excellent and easy to make!
This, recipe ended up looking exactly like the picture, and it tasted amazing! I made it for a family dinner and by the time the dish was passed to me, there was nothing left, except the lettuce! A must-try!
This is my new favorite salad. The only thing I changed was to add some crispy tortilla strips for extra crunch.
totally awesome and really filling. I didnt have red bellpeppers but will definitely make it again with them.
do you have any special fish recipes? i cat wait to.try out more of your tasty recipes.
First time ever commenting on a recipe- but this is the BEST salad I have ever ate. I almost couldn’t believe I made it! 😉 Thanks for the recipe!!!!
This is a fantastic recipe! Probably the best salad I’ve ever tasted! ?
I never normally leave comments on recipes, but this one was too good to not! Everyone needs to know how delightful this salad is, especially the mango avocado salsa and it all looks so beautiful when plated. Made it for the first time a few weeks ago and will be making it again tonight. Thanks, Karina!