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Spicy Chicken Salad with Mango Salsa

 Spicy Chicken Salad with Mango Salsa
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.
7 ServingsPrep/Total Time: 30 min.


  • 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


  • For salsa, in a large bowl, combine the first six ingredients; chill

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Spicy Chicken Salad with Mango Salsa (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.