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!
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
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Method Prep:30min › Ready in:30min
For the salsa:
Mix mango, tomatoes, onion, chilli pepper, fresh coriander and juice of 1 lime in a large bowl; set aside.
For the dressing: Whisk olive oil, 60ml lime juice, sugar, chilli powder, cumin and garlic powder together in a bowl; set aside.
Toss spinach leaves, grated carrot, cabbage, chicken, red, green and yellow peppers, cranberries and pecans together in a large bowl.
Spread mango salsa and crumbled blue cheese on top.
Drizzle lime dressing over salad and toss before serving.