Spicy Chicken Salad with Mango Salsa Recipe

5 1 2
Spicy Chicken Salad with Mango Salsa Recipe
Spicy Chicken Salad with Mango Salsa Recipe photo by Taste of Home
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Spicy Chicken Salad with Mango Salsa Recipe

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5 1 2
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

  • 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
  1. 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.
  2. 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

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Gail Hurricane User ID: 5851256 110243
Reviewed Jul. 5, 2012

"One of the best Salads I've had in a long time. easy to make too"

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