Chicken Mango Salsasalade with Chipotle Lime Vinaigrette

 

·         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

Directions:

·         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 salade and toss before serving.