We love this salad served on top of greens as much as we love it between two slices of sourdough bread. If you can't find a good ripe mango, pineapple would be delicious as well!

Made it? Let us know what you think in the comments below!



boneless skinless chicken breasts, poached and cut into bite-sized pieces


avocados, cubed


small mango, cubed

1 c.

grape tomatoes, quartered

1/2 c.

fresh or frozen corn


red onion, thinly sliced

For dressing
1/4 c.

lime juice

3 tbsp.

extra-virgin olive oil

2 tbsp.

freshly chopped cilantro

1 tbsp.

minced jalapenño

2 tsp.


Kosher salt

Freshly ground black pepper

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.