Best Chipotle Chicken Mango Salad Recipes

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CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE



Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Steps:

  • Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
  • Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
  • Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
  • Spread mango salsa and blue cheese on top.
  • Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD



Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the onions in a bowl with the vinegar and soak 10 minutes.
  • Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
  • Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
  • Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
  • Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

MANGO CHIPOTLE CHICKEN TACO SALAD



Mango Chipotle Chicken Taco Salad image

A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

One 14.5-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
2 plum tomatoes, chopped
3/4 cup Food Network Kitchen™ Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for serving
1/2 head iceberg lettuce, shredded (about 8 cups)
2 cups shredded rotisserie chicken (skin removed)
1 cup grated sharp Cheddar (about 4 ounces)
2 cups corn tortillas, crushed

Steps:

  • Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
  • Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.

CHIPOTLE CHICKEN MANGO SALAD



Chipotle Chicken Mango Salad image

Provided by Food Network

Time 15m

Yield 2 as entree salad, 4 as side salad

Number Of Ingredients 9

4 cups Iceberg lettuce, shredded
6 ounces Boar's Head Chipotle Chicken, sliced 1/4" thick, diced
6 ounces Boar's Head Chipotle Gouda, sliced 1/4" thick, diced
1 cup Mango, diced
1/2 cup Mango chutney with jalapenos
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice, fresh
1/2 cup Almonds, sliced

Steps:

  • Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds.

GRILLED CHICKEN SALAD WITH MANGO CHIPOTLE DRESSING



Grilled Chicken Salad with Mango Chipotle Dressing image

Salad, boring? Never! Particularly not this delish dish, starring juicy grilled chicken atop a bounty of fresh vegetables.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 lb. boneless skinless chicken breasts
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
pepper to taste
2 heads romaine lettuce, chopped
1 cup grape tomato es, halved
1 avocado, peeled and sliced
1/2 English cucumber, sliced
1/2 cup roasted red pepper, sliced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing

Steps:

  • Heat grill to medium heat.
  • 1. Place the ground cumin, paprika, garlic powder, onion powder, and pepper in a small bowl and mix well.
  • 2. Place the chicken breasts on a plate and sprinkle with seasoning mixture. Turn to coat the chicken on all sides.
  • 3. Grill 5 to 6 min. on each side or until chicken is done (165°F). Then allow the chicken to rest at least 5 minutes before slicing.
  • 4. Place the chopped lettuce on a large platter or salad bowl. Slice the chicken and arrange over the lettuce. Then arrange the tomatoes, sliced avocados, cucumber, roasted red pepper and red onion around the chicken.
  • 5. Sprinkle the fresh cilantro over the entire salad. Drizzle with the dressing and serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHIPOTLE CHICKEN MANGO SALAD



Chipotle Chicken Mango Salad image

Make and share this Chipotle Chicken Mango Salad recipe from Food.com.

Provided by Boars Head Recipes

Categories     Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

4 cups iceberg lettuce, shredded
6 ounces Boar's Head Chipotle Chicken, sliced 1/4-inch thick, diced
6 ounces Boar's Head Chipotle Gouda, sliced 1/4-inch thick, diced
1 cup mango, diced
1/2 cup mango chutney with jalapenos
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice, fresh
1/2 cup almonds, sliced

Steps:

  • Toss the lettuce, chicken, cheese and mango in a large bowl.
  • In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing.
  • Pour dressing over salad and garnish with sliced almonds. Serves 2 as entrée salad, 4 as side salad.

Nutrition Facts : Calories 616.7, Fat 49.5, SaturatedFat 11, Cholesterol 45.2, Sodium 596, Carbohydrate 40.2, Fiber 6.8, Sugar 21.8, Protein 11

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