Salad with mango, avocado, roasted chicken and pomegranate

Salad with mango, avocado, roasted chicken and pomegranate

Salad mango, roasted chicken, avocado and pomegranate

A little while ago I made this salad, this is another one in the series of child friendly salads like the salad with beetroot and sweet potato and the one with tangerines and roasted chicken. The principle is the same, the lettuce which is the least popular with my kids lays at the bottom, then I build it up with several things they really like at the top. I don’t toss the salad, I just put it loosely together and I let the kids serve themselves. They choose and pick what they like. I truly believe this is the best way for them to learn to appreciate all the ingredients in there. Not straightaway, but in the longer term.

This time, my youngest asked it he could have a taster plate with it to try the things he didn’t quite like so much yet. Oh, that really made me smile! Of course, I wanted to provide a taster plate for him! He is the one who really likes the poppy seeds on his salad. I think they give a lovely contrasting effect on the mango!

Salad mango, roasted chicken, avocado and pomegranate

The chicken had been roasted a few days before. When it was ready I pulled all the meet off and kept it in the fridge. That meant this salad was ready in no time on a week night! Another reason to roast the chicken beforehand is that I can’t fit a whole chicken in my fridge! Keeping just the cooked meat is a lot easier.


Ingredients (for 2 adults and 3 young kids):

  • 2 small mangos or 1 big one
  • seeds of 1/2 pomegranate
  • 1 avocado
  • 150 grams of mixed lettuce
  • 100 grams of spinach
  • handful of cashews
  • handful pumpkin seeds
  • 200 grams of roasted chicken
  • 1 tbsp poppy seeds (optional)

For the dressing:

  • 4 tbsp rapeseed oil
  • 2 tbsp apple cider vinagar
  • 1 tbsp honey
  • 1/2 tsp English mustard

Salad mango, roasted chicken, avocado and pomegranate


  1. Roast the chicken in the oven at 200 ยบ Celsius. Add a few twigs of Thyme and some salt and pepper to the inside of the chicken. Use foil to line your baking tray of oven dish, or just spread some oil on it.  Also, spread some olive oil or rapeseed oil over the outside of the chicken.  Leave the chicken in the oven for 25 minutes per 500 grams of chicken.
  2. When putting the salad together, begin with the lettuce at the bottom of your bowl. On top of that you comes the spinach.
  3. Then, add the pulled chicken meat, then mango, nuts and pomegranate seeds.
  4. Finish with pumpkin seeds and poppy seeds (check with the kids for the poppy seeds, because it is hard to pick next to those).
  5. For the dressing, simply bring all the ingredients together and mix well.  I serve the dressing separately because the kids like using the bottle I serve it in.  I believe this dressing is not finished without the dressing, but not everybody in this house agrees. I remember I preferred salads without dressing as a kid, so I can  relate to that.


This is how the plates kookes like after everybody had chosen, picked and served themselves:

  • Plate 1: My daughter was very hungry and she does eat lettuce and spinach but in fairly small quantities.
  • Plate 2: My eldest son had chosen the plate I had put together for the photo, but he carefully left the lettuce and most of the spinach.  He got some croutons out of the cupboard to add to his salad and to make a monster face with them.
  • Plate 3:My youngest had eaten quite a lof of mango, chicken, nuts and poppy seeds already by the time I came by with my camera. Not the slightest sign of green on his plate…
  • Plate 4: This was my plate, lots of lettuce and spinach, most of the lovely other things had been picked out already!!

I wonder how this will work out for you! Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: