Spicy Chicken Salad with Mango Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese. Ingredients:
2 cups chopped peeled mangoes |
1 medium red onion, chopped |
1/2 cup chopped sweet red pepper |
1/4 cup minced fresh cilantro |
1 jalapeno pepper, seeded and chopped |
2 tablespoons lime juice |
2 packages (9 ounces each) ready-to-use grilled chicken breast strips |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon onion powder |
1 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
dash salt |
2 tablespoons olive oil |
2 packages (8 ounces each) ready-to-serve european blend salad greens |
1/3 cup oil and vinegar salad dressing |
2 cups (8 ounces) shredded pepper jack cheese |
tortilla chips |
Directions:
1. For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer.
2. Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips. Yield: 7 servings.
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