Chicken Mango Avocado Salad (Cheesecake Factory)

This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top. A Cheesecake Factory recipe (copycat).

Ingredients arranged in bowl for chicken mango avocado salad drizzled with honey vinaigrette

Last week’s date night to the Cheesecake Factory, resulted in the discovery of this Chicken Mango Avocado Salad. The combination of sweet, savory and tangy ingredients make this a refreshing and memorable summer salad and the honey vinaigrette couldn’t be easier! 

I highly highly recommend you top this with the toasted almonds (I forgot to toss them in before photographing but they add a nice crunch and compliment the mango very well. The Cheesecake Factory recipe had wonton strips over the top but I wasn’t too keen on them – just extra calories without much flavor. We loved the toasted almonds 100 times more – crunchy, nutty, fragrant and guilt free!

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honey vinaigrette dressing pouring over chicken mango salad with same flavor profile as cheesecake factory recipe

Chicken Avocado Mango Salad Ingredients:

The combination of flavors and textures makes this a very exciting salad to eat! It is loaded with juicy chicken, crisp lettuce, sweet mango, creamy avocado and crunchy almonds – this salad is a winner! No wonder it is such a popular cheesecake factory recipe.

Ingredients for chicken mango avocado salad with mango, avocado, cucumber, tomato, almonds, romaine, chicken breast and honey vinaigrette ingredients to make mango salad.

How to Cut a Mango:

1. A mango has one long, flat seed that goes from stem to nose. Using a sharp slim knife, slice off the sides around the seeds keeping as close to the seed as you can. Scoop the flesh out of the skin and slice or dice desired.

how to cut a mango slicing the sides away from the pit

Mouth. Is. Watering!! You have to experience this mango salad. Every bite is bursting with so much flavor.

Tossed chicken mango avocado salad with honey vinaigrette with mango, seared chicken and sliced avocado

More Copycat Cheesecake Factory Recipe Ideas:

Print-Friendly Chicken Mango Avocado Salad:

Chicken Mango Avocado Salad

5 from 5 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Chicken Mango Avocado Salad recipe in a bowl served like Cheesecake Factory recipe (copycat).
This Chicken Mango Avocado Salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top! The sweet and tangy honey vinaigrette couldn't be easier!
Author: natashaskitchen
Skill Level: Easy
Cost to Make: $12-$15
Calories: 352 kcal
Servings: 6 people

Ingredients

Chicken Avocado Mango Salad Ingredients:

  • 1 lb chicken breasts (2 medium)
  • 1/2 tsp garlic salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2 tsp olive oil
  • 6 cups romaine lettuce 1 head, rinsed, chopped and spun dry
  • 1/2 cup cherry tomatoes halved
  • 1/2 english cucumber sliced
  • 1 mango pitted, peeled and diced*
  • 1 avocado pitted, peeled and diced
  • 1/2 small purple onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup sliced almonds toasted, for topping

Honey Vinaigrette Dressing:

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 garlic clove 1 tsp minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper or to taste

Instructions

How to Make Chicken Mango Avocado Salad

  1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
  2. In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).

How to Make Honey Vinaigrette Dressing:

  1. Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste*

Recipe Notes

*We used about 2/3 of the dressing which is reflected in the nutrition label.

Nutrition Facts
Chicken Mango Avocado Salad
Amount Per Serving
Calories 352 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 561mg 23%
Potassium 745mg 21%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Sugars 7g
Protein 19g 38%
Vitamin A 91.9%
Vitamin C 25.1%
Calcium 5.6%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Do you have a favorite Summer Salad? I would love to hear from YOU in a comment below!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mike Berriman
    July 7, 2018

    Hi Natasha, We marinate chicken thigh fillets overnight in whole egg mayo, garlic and mango chutney. BBQ, then serve them over a lettuce, tomato, avocado salad. This is our warm chicken salad. very popular in summer. Reply

    • Natashas Kitchen
      July 8, 2018

      That sounds soooo good! Thank you for sharing that process with us! Reply

  • chris
    May 12, 2018

    I really, really want to try this salad. However, the chances of the mangoes on my counter, and the avocados on my counter both becoming ripe at the time … an ongoing challenge! Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      Hi Chris good point! When I’m planning for this salad, I try to buy mangos and avocados of similar ripeness (if possible) 🙂 You can also help avocados ripen faster by putting them in a paper bag with a banana or apple. You can do the same with a mango. They release ethylene gas which makes fruit ripen faster and trapping it in a bag with other fruits that release ethylene will speed up the process 🙂 Reply

    • Hilary
      June 4, 2018

      Any suggestions for a replacement for the chicken? This salad looks really good but I’m a vegetarian. I could leave it out, but then there’s less protein so it’s not a great meal salad. Reply

      • Natasha
        June 5, 2018

        Hi Hilary, what about chickpeas or quinoa – those might work well. You might also experiment with different mild cheeses. Reply

  • John Cassidy
    May 9, 2018

    I made this dish last night for my wife and son it was gone in about 15 minutes, Was awesome thank you Natasha!! Reply

    • Natasha's Kitchen
      May 9, 2018

      Yay, I’m glad to hear how much they love the recipe. Thanks for sharing your awesome review John! Reply

  • Cristina Sanchez
    May 6, 2018

    Another great and yummy recipe!!! I made this salad, I have no words to explain how good it was, DELICIOUS!!! All my family loved it!!!! Thank you Natasha!!! Blessings for you and your family!! Reply

    • Natasha's Kitchen
      May 7, 2018

      You’re welcome Cristina! I’m glad to hear the recipe is an absolute hit. Thanks for following and sharing your outstanding review! Reply

  • Marimar
    May 1, 2018

    Hi Natasha, do you have any tiramizu recipe? Reply

    • Natasha's Kitchen
      May 2, 2018

      I sure do, here is the direct link to that recipeReply

  • lydia
    April 29, 2018

    This is the best salad I have ever had. I just made it for my dinner tonight. Healthy ingredients and tasty dressing. love it so much!!! thanks Natasha! 🙂 Reply

    • Natasha's Kitchen
      April 30, 2018

      My pleasure Lydia! I’m glad the recipe is a big favorite of yours! Thanks for sharing your excellent review! Reply

  • Cher
    April 27, 2018

    Made this last night without chicken, i used cold-pressed sunflower oil and lemon juice instead of apple cider. I also used baby spring mix instead of romaine lettuce (that’s what i had). Everything else is perfect! Thank you! Reply

    • Natasha's Kitchen
      April 27, 2018

      I’m happy to hear the recipe was a success! Thanks for sharing your great review with other readers Cher! Reply

  • Nora
    April 22, 2018

    I am in love with this salad. I added some shredded carrot and toasted coconut to the ingredients because I had them on hand. The combination of flavors are perfect and the dressing is amazing. See myself making this all summer with some grilled chicken. Thanks for sharing! Reply

    • Natasha's Kitchen
      April 22, 2018

      You’re welcome Nora! I’m glad this recipe is a favorite for you. Thanks for sharing your fantastic review! Reply

  • Lila fed
    April 18, 2018

    Hey Natasha what kind of Honey Vinaigrette Dressing are you using ? Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Lila, It is a homemade honey vinaigrette dressing. I have the full list of ingredients in the recipe card towards the end of the recipe post. I hope you LOVE it! 🙂 Reply

  • Alena
    April 18, 2018

    Looks like a great and healthy salad idea!! Adding to the dinner list for the next week. I thought you’d want to know that there are some mistypes in the recipe like tmatoes and thinkly sliced 🙂 Reply

    • Natasha's Kitchen
      April 18, 2018

      I hope you love the recipe Alena! Thanks for the heads up on the grammar, it’s been fixed! 😉 Reply

  • Natalie Ellis
    April 18, 2018

    This is a typical type of salad I often make all the time. We can be flexible to mix many leftovers in the fridge also xD And it’s always yummy and healthy!! Reply

    • Natasha's Kitchen
      April 18, 2018

      It sure is! I’m glad you enjoy these types of recipes as much as I do Natalie! Reply

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