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Southwest Mango Chicken Salad Recipe
Southwest Mango Chicken Salad Recipe photo by Taste of Home
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Southwest Mango Chicken Salad Recipe

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Add some fun and great citrus flavor to your salad. Creative and colorful ingredients make this fresh-tasting dish really stand out. Jeanne Holt - Mendota Heights, MN
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon jalapeno pepper jelly
  • 1 tablespoon honey
  • 1/4 teaspoon ground cumin
  • 2-1/2 cups cubed cooked chicken breast
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cubed peeled mango
  • 2/3 cup julienned sweet red pepper
  • 2/3 cup julienned peeled jicama
  • 4 green onions, chopped
  • 3 cups fresh baby spinach
  • 3 cups torn mixed salad greens
  • 1/3 cup pepitas or salted pumpkin seeds

Nutritional Facts

1-2/3 cup: 314 calories, 12g fat (2g saturated fat), 45mg cholesterol, 266mg sodium, 28g carbohydrate (12g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable, 1/2 fruit.

Directions

  1. For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes.
  2. Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas. Yield: 6 servings.
Originally published as Southwestern Chicken Salad in Healthy Cooking August/September 2009, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Southwest Mango Chicken Salad

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
 (2)
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MY REVIEW
vbange User ID: 1656569 162970
Reviewed Jan. 2, 2010

"I did not make this recipe yet - looks good, but I wanted to let everyone know a good use for the leftover pepper jelly. Pour it over a block of cream cheese and serve with butter crackers (such as Club or Townhouse) for an addictive appetizer."

MY REVIEW
Sarahshmara User ID: 3873375 179517
Reviewed Jul. 31, 2009

"I did the same thing - kept the green separate so they don't get soggy. The recipe didn't specify, but I think you should probably use pumpkin seeds without the shell. I'd never used pumpkin seeds before, so I used the ones with shells still on, and my husband kept picking them out of his mouth because he couldn't chew them.

The jalapeno jelly was kinda expenseive, and I have no idea what I'm going to do with the rest of it. If anyone has an idea for a substitution for that ingredient, that would be great."

MY REVIEW
jan myers User ID: 816533 121614
Reviewed Jul. 19, 2009

"I've been a subscriber since your Premier issue and this is one of the tastiest main dish salads yet. The jalapeno pepper jelly really adds a great taste touch to the dressing. Definitely a keeper!

cloggerjan"

MY REVIEW
paintngrl User ID: 1427444 97496
Reviewed Jul. 9, 2009

"Just made this salad today and it's a keeper! Lots of flavor and the dressing is subtle but delish! I did have to go out and buy jalapeno pepper jelly. I bought the green jar which is mild. The red jar of Jalapeno is hot. Since I knew I would have leftovers I didn't mix the salad greens with the chicken & dressing mixture. Should be great tomorrow too!"

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