This vibrant salad brings together tangy lime, smoky chili, sweet mango and silky avocado to create a dish that’s fresh, satisfying, and full of flavor. The chicken is marinated and cooked simply, making it easy to prepare, and the homemade mango-avocado salsa adds a real punch of brightness. Whether for lunch or dinner, this is a meal you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the chicken and marinade:
In a bowl, combine the lime juice (¼ cup), olive oil, garlic powder, salt, chipotle chili powder, and 1 tablespoon of chopped cilantro. Add the chicken and toss to coat. Let the chicken marinate for at least 15 minutes (up to 30 minutes is fine).
While the chicken is marinating, prepare the mango-avocado salsa: in a separate bowl, combine the diced mangoes, diced avocados, red onion, minced jalapeño, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, and a big pinch of salt. Stir gently to combine and set aside.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 7–11 minutes, or until the chicken is cooked through and just springs back when touched. Transfer the chicken to a cutting board, let it rest for at least 10 minutes, then dice into bite-sized pieces.
In the same skillet, add the sliced red pepper and sauté for about 1 minute, just enough for the pepper to pick up the flavor remnants from the chicken. Remove and set aside.
In a large salad bowl, place the chopped romaine lettuce. Top with the diced chicken, sautéed red pepper slices, and the mango-avocado salsa. Serve immediately.
Optional: If you’d like a light drizzle of extra flavor, you can double the marinade ingredients, reserve half before marinating the chicken, and drizzle the reserved half over the assembled salad.
Servings and timing
This recipe yields about 4 to 5 servings.
Prep time: ~20 minutes
Cook time: ~10 minutes
Total time: ~30 minutes
Variations
Swap the chicken breasts with boneless skinless chicken thighs for a juicier result.
For a smoky grill-flavor, cook the chicken and red peppers on a grill instead of a skillet.
Add some crushed tortilla chips or roasted pepitas for extra crunch.
If you like more heat, include some of the jalapeño seeds or add a pinch of cayenne pepper.
Replace romaine with a mixed greens base or baby spinach for a slightly different texture.
Leave out the mango for a simpler avocado-tomato salsa version if mango is out of season.
Storage/Reheating
If storing leftovers, keep the chicken and salsa separate from the lettuce to prevent the greens from becoming soggy. Store components in airtight containers in the refrigerator for up to 2–3 days.
Reheat the chicken gently in a skillet or microwave before adding to fresh lettuce for best texture.
The salsa is best served fresh; avocado may brown over time. If you prep ahead, add the avocado just before serving.
Avoid freezing the assembled salad, as the lettuce and avocado won’t hold up well after thawing.
FAQs
What if I don’t have chipotle chili powder?
You can substitute with regular chili powder and a pinch of smoked paprika for that smoky chipotle flavor. Adjust the heat to taste.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs work well and stay juicy. Just adjust the cooking time slightly, as thighs may take a bit longer.
Can this salad be made vegetarian?
Absolutely. Replace the chicken with grilled halloumi cheese, chickpeas, or roasted sweet potatoes for a satisfying vegetarian version.
Is this salad gluten-free?
Yes — all of the ingredients listed are naturally gluten-free. Just ensure any additional toppings or chips you add are certified gluten-free.
How can I make this ahead for meal prep?
Prepare the chicken and salsa ahead of time and store separately. When ready to eat, chop the lettuce fresh and assemble just before serving to maintain crispness.
Can I grill the chicken instead of cooking it in a skillet?
Yes — grilling adds a nice char and smoky flavor. Preheat the grill to medium-high and cook until the chicken reaches an internal temperature of 165 °F (≈ 74 °C). Let it rest, then dice.
What type of mango should I use?
Use a ripe but firm mango (e.g., Ataulfo or Honey variety) that gives slightly when gently pressed. It should be sweet but hold its shape when diced.
Can I skip the avocado?
Yes — you can omit the avocado or replace it with cucumber chunks or roasted corn for a different texture and flavor.
How spicy is this salad?
Moderately spicy due to the chipotle chili powder and jalapeño. If you prefer milder, remove the jalapeño seeds and reduce the chili powder. For extra heat, leave seeds in or add a dash of cayenne.
What additional toppings would pair well with this salad?
Crushed tortilla chips, pepitas, queso fresco or feta cheese crumbles, pickled red onions, black beans, or fresh mango slices all work wonderfully for added texture and color.
Conclusion
This Chili Lime Chicken Salad brings together bold, fresh flavors in a simple and satisfying way. With juicy marinated chicken, sweet mango and creamy avocado salsa, and crisp romaine lettuce, it’s perfect for a weeknight dinner or easy lunch. And with just a few tweaks, you can personalize it to your taste. Give it a try — I’m confident it’ll become a go-to in your recipe rotation.
