Cilantro-Lime Chicken Salad Bowls with Mango, Avocado, and Bell Pepper
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 15 min
- Cost
- $16.75
- Nutrition
- 420 cal · 38g protein
- high-protein
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side
Cilantro-Lime Chicken Salad Bowls with Mango, Avocado, and Bell Pepper is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $17 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken breast
- 2 fresh mango
- 2 ripe avocado
- 1 red bell pepper
- 1 bunch fresh cilantro
- 2 fresh lime
- 3 tbsp extra virgin olive oil
- 6 oz mixed salad greens
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pound chicken to even thickness, dice mango and avocado, dice bell pepper, chop cilantro, and juice limes into a small bowl.
- Whisk lime juice with 2 tablespoons oil, salt, and half the cilantro; season chicken with salt and pepper.
- Pan-sear chicken in remaining 1 tablespoon oil over medium-high heat for 6 minutes per side until 165°F, then let rest 2 minutes and slice into strips.
- Divide greens among four bowls, top each with mango, avocado, bell pepper, and chicken strips.
- Drizzle lime-cilantro dressing over each bowl and garnish with remaining fresh cilantro.
- Picky eaters can have the plain sliced chicken with mango on the side and the dressing left off.
- Make ahead: whisk the dressing and dice the pepper up to a day ahead and keep them chilled. Cook and slice the chicken ahead, and cut the mango and avocado just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 28 g
- Fiber
- 6 g
- Sugar
- 11 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop