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.
Definitely took longer than 30 mins. It was good.
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.
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.
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.
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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