I made this with a few (minor) changes (feta instead of blue cheese, toasted the pecans, added romaine and left out the broccoli slaw and just used diced red pepper instead of the three-color dice). The flavors in this salad are fantastic. I grilled my chicken with a bit of chipotle seasoning (Mrs. Dash, maybe, or McCormick?). My mango wasn't really ripe enough, so I added just a sprinkle of sugar - and when I had the mango salsa all prepped it just didn't seem "mango-ish" enough, so I diced up some frozen mango and added that, as well - maybe about 3/4 c. My husband and 13yo son really enjoyed this, I'll be making it again. I served this in individual large pasta bowls - it made three large salads, with enough left over for a small salad for my lunch the next day (I kept the components separate until ready to eat). Served with crusty bread/butter. Delish, thanks for the recipe!
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I made this with a few (minor) changes (feta instead of blue cheese, toasted the pecans, added...