Southwest Mango Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Add some fun and great citrus flavor to your salad. Creative and colorful ingredients make this fresh-tasting dish really stand out. Jeanne Holt - Mendota Heights, MN Ingredients:
1/2 cup orange juice |
2 tablespoons olive oil |
1 tablespoon minced fresh cilantro |
1 tablespoon lime juice |
1 tablespoon jalapeno pepper jelly |
1 tablespoon honey |
1/4 teaspoon ground cumin |
2-1/2 cups cubed cooked chicken breast |
1 can (15 ounces) black beans, rinsed and drained |
1 cup cubed peeled mango |
2/3 cup julienned sweet red pepper |
2/3 cup julienned peeled jicama |
4 green onions, chopped |
3 cups fresh baby spinach |
3 cups torn mixed salad greens |
1/3 cup pepitas or salted pumpkin seeds |
Directions:
1. For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes.
2. Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas. Yield: 6 servings.
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