Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Ingredients
- 1 mango - peeled , seeded and diced
- 2 romas (plum) tomatoes , chopped
- 0.5 onion , chopped
- 1 jalapeno pepper , seeded and chopped - or to taste
- 0.25 cups cilantro leaves , chopped
- 1 lime , juiced
- 0.5 cups olive oil
- 0.25 cups lime juice
- 0.25 cups white sugar
- 0.5 teaspoons ground chipotle chile powder
- 0.5 teaspoons ground cumin
- 0.25 teaspoons garlic powder
- 1 bag baby spinach leaves , 10 ounce
- 1 cup broccoli coleslaw mix
- 1 cup diced cooked chicken
- 3 tablespoons diced red bell pepper
- 3 tablespoons diced green bell pepper
- 2 tablespoons diced yellow bell pepper
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pecans
- 2 tablespoons crumbled blue cheese
Instructions
-
1
Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
-
2
Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
-
3
Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
-
4
Spread mango salsa and blue cheese on top.
-
5
Drizzle lime dressing over salad and toss before serving.
Nutrition Facts
Per serving
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