Strawberry Mango Salad

strawberry mango salad with grilled chicken and poppy seed dressing on plate

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5 from 4 reviews

Strawberry Mango Salad with a healthy lime poppy seed dressing will be your new favorite! Add grilled chicken or plant protein for a healthy meal. Easily customizable for a paleo friendly dinner salad.


Units Scale

for the salad

  • 12 ounces chicken breast
  • 4 cups salad greens (spinach or spring mix, arugula, romaine, etc.)
  • 1 medium mango,
  • 1 cup sliced strawberries
  • 1/2 small red onion, thinly sliced
  • 2oz goat cheese, crumbled
  • 1 small ripe avocado; pitted, fleshed and sliced or chopped
  • 1/4 cup sliced almonds (or use sunflower seeds or pepitas)

lime poppy seed dressing

  • 1/4 cup light olive oil
  • 3 TBSP lime juice (about 1 lime; add zest for extra flavor)
  • 3 TBSP honey
  • 1 TBSP non-dairy milk
  • 1/2 tsp dijon or stone ground mustard
  • 1/4 tsp onion powder
  • 1/4 tsp salt, or to taste
  • 1 TBSP poppy seed dressing


  1. Prepare the chicken: Heat cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast and pound as needed to create even thickness. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken. (Or use outdoor grill.)
  2. Prepare the salad: In large bowl add greens, diced mango, sliced strawberries and sliced onions. Toss with tongs to mix salad together well.
  3. Make the dressing: add all ingredients *except poppy seeds*  into small blender or food processor. Process until smooth, then stir in poppy seeds.
  4. Portion out salad for desired servings; adding grilled chicken and top with avocado, goat cheese, sliced almonds. Drizzle with lime poppy seed dressing and enjoy!


Store any leftover dressing in closed container in fridge, enjoy within 5 days.