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Southwest Mango Chicken Salad

Total Time

Prep/Total Time: 30 min.


6 servings

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


  • 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


  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.

Nutrition Facts

1-2/3 cups: 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.

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