Description
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.
Ingredients
- 1 mango – peeled, seeded and diced
- 2 roma (plum) tomatoes, chopped
- ½ onion, chopped
- 1 jalapeno pepper, seeded and chopped – or to taste
- ¼ cup cilantro leaves, chopped
- 1 lime, juiced
- ½ cup olive oil
- ¼ cup lime juice
- ¼ cup white sugar
- ½ teaspoon ground chipotle chile powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1 (10 ounce) bag baby spinach leaves
- 1 cup broccoli coleslaw mix
- 1 cup diced cooked chicken
- 3 tablespoons diced red bell pepper
- 3 tablespoons diced green bell pepper
- 2 tablespoons diced yellow bell pepper
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pecans
- 2 tablespoons crumbled blue cheese
Instructions
- Mix mango
- tomatoes
- onion
- jalapeno pepper
- cilantro
- and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil
- 1/4 cup lime juice
- sugar
- chipotle chile powder
- cumin
- and garlic powder together in a bowl; set aside.
- Toss spinach leaves
- broccoli coleslaw mix
- chicken
- red
- green
- and yellow bell peppers
- cranberries
- and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6