Spicy Chicken Salad with Mango Salsa Recipe

Spicy Chicken Salad with Mango Salsa Recipe photo by Taste of Home

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When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.

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Spicy Chicken Salad with Mango Salsa Recipe

Prep/Total Time: 30 min.

Yield: 7 Servings

25 5 30

Ingredients

2 cups chopped peeled mangoes
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 packages (9 ounces each) ready-to-use grilled chicken breast strips
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Dash salt
2 tablespoons olive oil
2 packages (8 ounces each) ready-to-serve European blend salad greens
1/3 cup oil and vinegar salad dressing
2 cups (8 ounces) shredded pepper Jack cheese
Tortilla chips

Directions

For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer.
Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips. Yield: 7 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Spicy Chicken Salad with Mango Salsa in Country Woman October/November 2007, p21