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Large bowl of tropical chicken salad with grilled chicken, mango, macadamia nuts, avocado, tomatoes, peppers, and coconut flakes on a bed of lettuce. It is sitting on stripped towel on a circular cutting board with a mango behind it.
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Tropical Chicken Salad with Mango Dressing

Tropical Chicken Salad packs spicy chipotle grilled chicken, fresh veggies, macadamia nuts, coconut flakes, and avocado, complete with a creamy, dairy-free mango dressing. It makes a perfect light and healthy summer salad full of protein, healthy fats, and veggies for a balanced meal. Paleo, Whole30, gluten free, and dairy free.
Course Main Course, Salad
Cuisine American
Keyword Tropical Chicken Salad
Prep Time 2 hours 5 minutes
Cook Time 20 minutes
Total Time 1 day 20 minutes
Servings 4 servings
Calories 434kcal
Author Kelly


Chicken Marinade

Tropical Chicken Salad

  • 8 cups chopped romaine lettuce (2 heads/470 grams)
  • 2 cups cherry tomatoes, halved (300 grams)
  • 1 large orange bell pepper, roughly chopped (200 grams)
  • 1 cup diced mango (175 grams)
  • 1/2 cup macadamia nuts, roughly chopped
  • 1 large avocado, sliced (150 grams)
  • 1/3 cup coconut flakes
  • oil, for sautéing

Mango Dressing

  • 2/3 cup lite coconut milk
  • 1 cup diced mango (175 grams)
  • 1 tablespoon lime juice
  • 1/4 teaspoon chipotle powder
  • salt, to taste


  • Marinade the chicken. Add chicken, lime juice, oil, and spices to a plastic bag or sealable dish and mix well to combine. Marinate overnight or for at least 2 hours.
  • When the chicken is done marinating, heat up the grill or grill pan to medium-high heat. Place chicken directly on grill over direct heat and grill for 15-20 minutes, flipping once halfway through. Cook until no pink remains or the chicken has an internal temperature of 165 degrees Fahrenheit.
  • While the chicken cooks, make the coconut dressing by adding the coocnut milk, mango, lime juice, chipotle, and salt to a Vitamix or blender. Blend until smooth and creamy. Dressing is thick - if you want a thinner consistency, add more liquid (coconut milk, lime juice, or water). Set aside.
  • Make the toasted coconut flakes. Heat a large saute pan over medium-low heat. Add a little oil to the pan and let it get hot, about 30 seconds. Add coconut flakes and saute for 1-2 minutes, stirring constantly, until golden brown. Remove from heat immediately.
  • Assemble the salads by evenly dividing the veggies between 4 bowls. Once chicken is cooked through, let it rest for a couple minutes and then slice and serve on top of salad with the coconut dressing. Enjoy!


Calorie breakdown does not include dressing. Nutritional information per 2 tablespoons of dressing is as follows:
164 calories - 0g protein, 3g carbs, 1g fat, 2.4g sugar


Serving: 1/4 recipe ( no dressing) | Calories: 434kcal | Carbohydrates: 23g | Protein: 31g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Potassium: 1167mg | Fiber: 10g | Sugar: 10g | Vitamin A: 31050IU | Vitamin C: 116.3mg | Calcium: 580mg | Iron: 1.4mg