Recipe by Occasional Cooker
"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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mango - peeled, seeded and diced
roma (plum) tomatoes, chopped
jalapeno pepper, seeded and chopped - or to taste
cilantro leaves, chopped
ground chipotle chile powder
1 (10 ounce) bag
baby spinach leaves
broccoli coleslaw mix
diced cooked chicken
diced red bell pepper
diced green bell pepper
diced yellow bell pepper
crumbled blue cheese
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.
This sounded so good, but the broccoli slaw, fruit salsa, and blue cheese flavors just didn't taste good together. The dressing was so acidic my BF asked me to make something else just so he could finish the salad. Since this made two nights worth of food I created a creamy bbq honey mustard dressing for the second night and the difference was huge. The new dressing really made the flavors blend.
Amazing salad, lots of flavor. Takes lots of work but worth it
AMAZING!!! Must have. I now use the salad dressing for other salads as well.
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!
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.
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.
Delicious blend of flavors! It pleased a crowd of 7 and we were all full. I added more lime juice to the salsa and dressing to thin them out a bit. I had forgotten to thaw my chicken, so I use canned and this was still a big satisfying salad. Vidalia onion in this made the salsa's only bite be from the jalapenos. Will definetly make over and over!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 206
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