Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 roma (plum) tomatoes, chopped |
1/2 onion, chopped |
1 jalapeno pepper, seeded and chopped - or to taste |
1/4 cup cilantro leaves, chopped |
1 lime, juiced |
1/2 cup olive oil |
1/4 cup lime juice |
1/4 cup white sugar |
1/2 teaspoon ground chipotle chile powder |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1 (10 ounce) bag baby spinach leaves |
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 |
Directions:
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.
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