CHICKEN MANGO SALSA SALAD with CHIPOTLE LIME VINAIGRETTE

Salsa

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
1/2 onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
1/4 cup cilantro leaves, chopped
1 lime, juiced

Dressing
1/2 cup olive oil
1/4 cup lime juice
1/4 cup Splenda Granulated
1/2 teaspoon ground chipotle chile powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Salad
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
3 tablespoons chopped pecans
2 tablespoons crumbled blue cheese


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.

Yield: 6 servings

Source: All Recipes (years ago)