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Quinoa Mango Avocado Chicken Salad with Coconut Lime Dressing

Restaurant quality salad made at home for a complete meal in just one bowl of this amazing Quinoa Mango Avocado Chicken Salad
Prep Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Quinoa Mango Avocado Chicken Salad with Coconut Lime Dressing
Servings: 8 1 cup
Calories: 564kcal



  • 1 cup coconut milk
  • 3 tablespoon lime juice
  • 2 tablespoon vinegar, rice wine
  • 2 tablespoon sugar
  • 1 medium lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne or red pepper


  • 2 cup quinoa, uncooked
  • 4 cup rotisserie chicken
  • 3 cup chopped cabbage, red
  • 2 cup pieces mango
  • 2 medium avocado
  • 1/2 cup cilantro
  • 1/2 cup pumpkin seed kernels


  • Zest and juice lime.
  • In a medium bowl, combine all dressing ingredients and whisk to combine. Set aside.
  • Cook quinoa according to directions on package. ¬†Shred chicken. ¬†Chop cabbage; dice and peel mango and avocado; chop cilantro.
  • In a large bowl, combine all salad ingredients and toss. Drizzle dressing over the top. Dressing is thin, so be careful to not add too much.


Calories: 564kcal | Carbohydrates: 49g | Protein: 34g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 806mg | Fiber: 9g | Sugar: 12g