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Southwest Mango Chicken Salad Recipe

Southwest Mango Chicken Salad Recipe

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. YIELD: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

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.

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:1 starch, 3 lean meat, 1 vegetable, 1/2 fruit, 2 fat

Reviews for Southwest Mango Chicken Salad

Sort By :
MY REVIEW
vbange
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
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
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
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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Wine Pairings

Light-Bodied White Wine

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