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salad with avocado, mango, chicken and veggies on black platter
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5 from 1 vote

The Best Summer Salad

This is a great healthy summer salad, leaves you feeling like you want to hit up the beach and enjoy the shade of a palm tree. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 425kcal
Author: Kadee & Desarae

Ingredients

Salad Ingredients

  • Mixed Greens
  • 2 grilled Chicken Breast cut into strips
  • 1 Mango sliced or diced
  • 1 Green Apple diced
  • 1 Cucumber
  • 1 Avocado
  • ½ cup Shredded Carrots
  • ¼ a Red Onion thinly sliced
  • ⅓ cup slivered almonds

Basil Vinaigrette

  • ¾ cup olive oil
  • 2 tablespoon red wine vinegar
  • 2 ½ cup basil leaves
  • 1 small shallot
  • 1 garlic clove
  • 1 teaspoon salt
  • pinch of red pepper flakes

Instructions

Salad instructions

  • Wash and cut as desired mango, cucumber, avocado, red onion, carrots and green apple.
  • Previously grill chicken, let cool and slice.
  • Toss mixed greens fruit and veggies.top with chicken and serve with basil dressing.

Basil Vinaigrette

  • Add oil, red wine vinegar and the remaining ingredients to a blender or food processor. Blend until smooth.

Notes

CAN I MAKE THIS SALAD AHEAD OF TIME? 

yes! keep the meat and dressing aside. Store in the fridge in an air tight container. Add chicken and dressing right before serving. 

HOW DO I SAVE LEFTOVERS? 

To save leftovers store in an airtight container. You can remove the avocado if you are worried about it going brown. If it already has dressing on it eat with in 1-2  days. If it doesn't have dressing it will save a little longer. 

Nutrition

Calories: 425kcal | Carbohydrates: 14g | Protein: 20g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 441mg | Potassium: 436mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2748IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg