Mango Salsa Chicken Salad

Tried to recreate Whole Foods’ Mango Salsa last night. Turned out pretty well!  Then baked some chicken with it, and made a big Mango Salsa Chicken Salad.  Here’s the recipe:

Mango Salsa:

  • 5-6 mangoes, peeled, cored, & diced
  • 2 large tomatoes, diced
  • 1-2 fresh jalepenos, seeds removed, minced
  • handful of cilantro to taste, minced
  • 2 green onions, minced
  • 1 red onion (I used 2 mini red onions), chopped
  • lime juice to taste

 Combine ingredients and play with getting a mixture of flavors that you like.  We were  fans of heavy on the onions, light on the cilantro.  Flavors will blend if you chill it in fridge overnight prior to serving.

Mango Chicken Salad:

  • 2 boneless, skinless chicken breasts, sliced
  • 2 spoonfuls of mango salsa
  • bowl full chopped of kale and re-tip leaf lettuce (or your favorite type of lettuce)
  • more cold mango salsa as topping

In covered baking dish, place sliced chicken and 2 spoonfuls of mango salsa.  Bake chicken covered at 400 degrees for 20-25 mins.  Toss cooked chicken slices over lettuce and add more mango salsa to taste as a dressing.

And of course you can eat the salsa with chips or toss in a wrap 🙂

4 thoughts on “Mango Salsa Chicken Salad

  1. If you’re local to Denver, there is a corner produce stand at Federal & W Clyde in the Highlands that we get our mangoes at. Last week Doug paid $6 for 9 huge mangoes. Pretty sweet. 

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