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Southwest Mango Chicken Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
  • 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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