Mediterranean Diet Friendly Whole30 Citrus Mango Chopped Chicken Salad

Total time45 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Whole30 Citrus Mango Chopped Chicken Salad

Juicy grilled chicken breast gets diced into hearty bites and tossed with crisp romaine, sweet ripe mango, crunchy red bell pepper, and cool cucumber for a salad that's as colorful as it is satisfying. A bright citrus vinaigrette—built from fresh orange and lime juice, a touch of Dijon, and a generous pour of extra-virgin olive oil—ties every component together with a tangy, sun-soaked flavor. Creamy avocado and crunchy pepitas add texture and richness, while fresh cilantro and green onion keep things light and herbaceous. Lean grilled protein, good olive oil, plenty of vegetables, and heart-healthy fats make this an easy, natural fit for anyone eating the Mediterranean way. It's a vibrant, no-fuss lunch or dinner that comes together in one bowl and tastes like sunshine in every forkful.

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Ingredients

4 servings

For the chicken

1.5 lbs boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp ground cumin

For the citrus vinaigrette

3 tbsp fresh orange juice (from about 1 orange)
2 tbsp fresh lime juice (from about 2 limes)
1 tsp apple cider vinegar
1 tsp dijon mustard
¼ tsp ground cumin
¼ tsp kosher salt
¼ cup extra-virgin olive oil

For the salad

2 romaine lettuce hearts, chopped (about 6 cups)
1 large ripe mango, peeled and diced (about 1.5 cups)
1 red bell pepper, diced
1 english cucumber, diced
4 green onions (green tops only), thinly sliced
1 avocado, diced
¼ cup fresh cilantro leaves, roughly chopped
¼ cup roasted, unsalted pepitas

Instructions

1
Pat the chicken breasts dry with paper towels. Rub all over with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp cumin.
2
Heat a grill pan or large skillet over medium-high heat until very hot, about 2 minutes. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

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