Chicken and mango salad with chilli-lime vinaigrette

    Chicken and mango salad with chilli-lime vinaigrette

    Recipe photo: Chicken and mango salad with chilli-lime vinaigrette
    1

    Chicken and mango salad with chilli-lime vinaigrette

    (35)
    30min


    1 person made this

    About this recipe: A colourful main dish salad that's sweet and spicy. It has chicken, spicy mango salsa, blue cheese and cranberries all tossed in a wonderful chilli and lime vinaigrette. It's almost too pretty to eat!

    Ingredients
    Serves: 6 

    • For the salsa
    • 1 mango - peeled, seeded and diced
    • 2 ripe tomatoes, chopped
    • 1/2 onion, chopped
    • 1 jalapeno chilli pepper, seeded and chopped - or to taste
    • 1/4 cup fresh coriander leaves, chopped
    • 1 lime, juiced
    • For the dressing
    • 120ml olive oil
    • 60ml lime juice
    • 45g caster sugar
    • 1/2 teaspoon ground chipotle chilli powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • For the salad
    • 280g baby spinach leaves
    • 100g grated carrot
    • 100g thinly sliced cabbage
    • 140g cooked chicken
    • 3 tablespoons diced red pepper
    • 3 tablespoons diced green pepper
    • 2 tablespoons diced yellow pepper
    • 2 tablespoons dried cranberries
    • 2 tablespoons chopped pecan nuts
    • 2 tablespoons crumbled blue cheese

    Method
    Prep:30min  ›  Ready in:30min 

      For the salsa:

    1. Mix mango, tomatoes, onion, chilli pepper, fresh coriander and juice of 1 lime in a large bowl; set aside.
    2. For the dressing: Whisk olive oil, 60ml lime juice, sugar, chilli powder, cumin and garlic powder together in a bowl; set aside.
    3. Toss spinach leaves, grated carrot, cabbage, chicken, red, green and yellow peppers, cranberries and pecans together in a large bowl.
    4. Spread mango salsa and crumbled blue cheese on top.
    5. Drizzle lime dressing over salad and toss before serving.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (29)

    by
    28

    I am the submitter of this recipe. It is one of my all-time favorite recipes. I created this the day after a fajita dinner with mango salsa. So the salsa was pre made and the bell peppers were already chopped. So it was only a matter of assembly. It is a great way to use leftovers. It tastes great with leftover rotisserie chicken, fajita chicken or blackened chicken. In Texas there is a chain of grocery stores that makes a great mango salsa and also sells a package of pre-chopped three color peppers that can be used as a short-cut. Either from scratch or using short-cuts the salad is delicious.  -  06 Jun 2012  (Review from Allrecipes US | Canada)

    by
    19

    Pretty darn good recipe. Definitely worth making again. I recommend using Heirloom tomatoes instead of Roma. I also recommend getting the freshest, juiciest mango you can and then, lastly, I recommend using red onion, but I bet green onion works well, too. By the way, in an effort to save fat and calories, I used chicken broth instead of olive oil for the dressing and skipped the sugar, and I didn't miss a thing.  -  28 Jun 2012  (Review from Allrecipes US | Canada)

    by
    12

    Wow, this salad tastes great and is so tropical - but gets 4 stars for being time consuming and expensive to make! I changed a few things up, but kept most ingredients the same. I made the mango salsa as the recipe stated, and cooked the chicken breast with citrus pepper seasoning. Instead of the dressing recipe, I substituted Newman's Own Light Lime vinaigrette. I still mixed up the chipotle spice mixture, but sprinkled a little of it over the top of the salad before pouring on the dressing. Last, I used a head of lettuce and mixed that with Salad Savoy for some crunch, instead of the spinach & coleslaw mix. I only used red bell peppers instead of all 3 colors (because of the cost). It is a pretty impressive dish to serve!  -  18 May 2012  (Review from Allrecipes US | Canada)

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