With diced chicken, mango pico de gallo salsa, blue cheese, and cranberries in a delightful chipotle lime vinaigrette, this salad is flavorful, vibrant, sweet, and spicy. It almost seems too nice to consume.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
- 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.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 110 mg |
| Sugars | 18 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! Definitely one of my favorite salad recipes of all time. As other reviews mentioned, this recipe is time consuming, but worth the effort. I used red onion & halfed the amount called for and also added fresh avacado chunks. Love!
Since there were just two of us, I cut way back on the spinach and broccoli slaw, and added the peppers into the mango mixture. The extra mango mix was delicious the next day over grilled fish. I also marinated my chicken breasts first in lime, oil, cumin & chipotle and added a couple of shots of tequila to the marinade.
This is great with sliced cold cucumber chips, or on a nice sliced chicken ion a bed of greens! YUM!!
Excellent summer salad with garden fresh tomatoes and peppers. Yum!
I absolutely love the salad. I don’t jalapeños because their little too hot for me so instead I dice up a few banana peppers also I added crumbled tomato basil feta cheese instead of blue cheese and I add diced cucumbers. So good, its a little extra more work than a normal salad but the taste is well worth it
This salad is a go to for a cool, summer meal. The dressing is delicious! It’s a really fabulous salad.
It was satisfying. However, I added pineapple and would’ve probably been happier with the recipe if there was less or no raw onion/red pepper and, possibly, more mango.
Just made this salad. Absolutely delicious! And it took a lot less time than I thought it would. I bought a small can of Goya Chipotles and used some of the sauce from that for the lime dressing as the chipotle chili powder was a bit pricey and now I’ll use the canned ones when I make chili. The lime dressing was great.
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!
I took an easier route to prepare – bought Teriyaki Chicken breast strips at Trader Joe’s bought Trader Joe Mango Pineapple Salsa and added avocado used regular cayenne pepper – just about an 1/8 of a teaspoon. Will definitely serve again. 🙂
This is delicious! A nice mix of sweet and heat. My only criticism is that this will not serve 6 as a main dish. I think you could stretch it to feed 4. My hubby and I had two generous servings, and I have a large portion to take to work tomorrow. This is definitely a “keeper” and well worth all the chopping.
This is so delicious! The salsa and dressing go so well together and would be good on any combination of salad fixin’s. I used queso fresco though for a more southwestern slant, and because I don’t like blue cheese. I will be making this salsa, and maybe the whole salad minus meat, with whatever Mexican food we have from now on.
Wow this salad was absolutely delicious! My whole family loved it and I have some picky eaters at my house. I made a few slight changes… I left off the blue cheese and used parsley instead of cilantro. The flavors were wonderful together. I will be making this again for sure!
It was time consuming, but it was delicious! If you prepare the mango salsa ahead of time, it doesn’t take long to put together. It makes 6 really generous servings. I love the mix of fresh veggies! The dressing and mango salsa flavors complement each other nicely. I sprinkled some Mrs. Dash chipotle flavor on two chicken breasts before cooking and dicing. Wonderful!
I only made the dressing to go on BBQ salmon with mango salsa. I made a salad and added black beans, onion, and avocado. It was a huge hit and went great with the mango salsa. I will definitely try it following this recipe with the chicken. Thanks!
I was a little nervous to try this salad and it was definitely time consuming….but WOW it was worth it! Loved it! I kept all the phases (dressing, mango salsa) in separate bowls so the leftovers will stay fresh.
This is a delightful, delicious recipe that my family was thrilled with. Yummy yummy!
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.
Definitely took longer than 30 mins. It was good.
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.
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.