Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette Recipe -
Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette Recipe
  • READY IN 30 mins

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins

    30 mins


  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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  • Cook's Note:
  • I recommend prechopping bell peppers and salsa ingredients in advance to save time. I also recommend using a broccoli slaw mix that includes shredded carrots and red cabbage because it makes for a beautifully colorful salad.

Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2012

I am the submitter of this recipe. It is one of my all-time favorite recipes. I created this the day after a fajita dinner with mango salsa. So the salsa was pre made and the bell peppers were already chopped. So it was only a matter of assembly. It is a great way to use leftovers. It tastes great with leftover rotisserie chicken, fajita chicken or blackened chicken. In Texas there is a chain of grocery stores that makes a great mango salsa and also sells a package of pre-chopped three color peppers that can be used as a short-cut. Either from scratch or using short-cuts the salad is delicious.

Most Helpful Critical Review
Sep 16, 2014

Definitely took longer than 30 mins. It was good.


29 Ratings

Jun 28, 2012

Pretty darn good recipe. Definitely worth making again. I recommend using Heirloom tomatoes instead of Roma. I also recommend getting the freshest, juiciest mango you can and then, lastly, I recommend using red onion, but I bet green onion works well, too. By the way, in an effort to save fat and calories, I used chicken broth instead of olive oil for the dressing and skipped the sugar, and I didn't miss a thing.

May 18, 2012

Wow, this salad tastes great and is so tropical - but gets 4 stars for being time consuming and expensive to make! I changed a few things up, but kept most ingredients the same. I made the mango salsa as the recipe stated, and cooked the chicken breast with citrus pepper seasoning. Instead of the dressing recipe, I substituted Newman's Own Light Lime vinaigrette. I still mixed up the chipotle spice mixture, but sprinkled a little of it over the top of the salad before pouring on the dressing. Last, I used a head of lettuce and mixed that with Salad Savoy for some crunch, instead of the spinach & coleslaw mix. I only used red bell peppers instead of all 3 colors (because of the cost). It is a pretty impressive dish to serve!

Apr 26, 2012

Amazing salad, lots of flavor. Takes lots of work but worth it

Mar 22, 2012

AMAZING!!! Must have. I now use the salad dressing for other salads as well.

Jul 29, 2014

I thought this was very good and healthy. I did chop all the veggies the day before to save time. Grilled the chicken and it was delish! Also, it didn't specify the type of onion so I used red and it worked great.

Aug 13, 2012

I followed the recipe exactly - it has a wonderful medly of flavors. Next time I may chop up and add some iceberg lettuce just to give it a little crunch.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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