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Salsa Verde Chicken Salad with Mango Dressing
Salsa Verde Pepper Jack Chicken Salad is a healthy, easy, explosive fiesta of flavors and textures in every bite! It is bursting with juicy, salsa verde chicken, sweet clementines, creamy avocados, crunchy bell peppers, fresh corn, salty sunflower seeds and buttery Pepper Jack Cheese all doused in creamy, sweet and tangy Mango Dressing!  Its a symphony of YUM you are going to want an encore of!   
    Servings Prep Time
    6-8 servings 15minutes
    Cook Time
    12
    Servings Prep Time
    6-8 servings 15minutes
    Cook Time
    12
    Salsa Verde Pepper Jack Chicken Salad with Mango Dressing
    Ingredients
    Salad
    • 1recipe salsa verde chicken
    • 1 large head romaine lettucechopped
    • 5 clementine orangespeeled and segmented
    • fresh corn kernels from 1 ear of sweet corn
    • 1 red bell pepperchopped
    • 1 avocadosliced or chopped
    • 3/4cup cubed pepper jack cheese
    • 1/2cup roasted salted sunflower seeds or pepitas
    Mango Dressing
    • 1 chopped ripe mango
    • 1/4cup vanilla yogurt
    • 1tablespoons salsa verde
    • 3tablespoons cider vinegar
    • 1/3cup canola oil
    Instructions
    1. Mango Dressing: Add all of the ingredients to your blender except the canola oil and chop then puree until smooth. Blend in canola oil. Taste and add additional cider vinegar for tangier and salsa verde for spicier if desired. Chill.
    2. Chicken: Prepare Salsa Verde Chicken according to directions. Chop or thinly slice cooked chicken.
    3. Assemble: Toss the chicken and salad Ingredients together in a large bowl. Drizzle with dressing. If expecting leftovers, then hold avocado and dressing and add to individual servings.
    Recipe Notes

    • Customize.  This Salsa Verde Chicken Salad can be customized to include more or less of your favorite ingredients, but please don’t skip the clementines – their sweet juiciness was made to compliment the zesty salsa verde chicken.
    • Add In Ideas.  You can add black beans, tomatoes, jicama, etc. – it is all about making it YOUR favorite Chicken Salad.  You can also swap the sunflower seeds for cashews, pepitas or macadamia nuts or even tortilla chips/strips – but make sure there is some sort of salty crunch element.
    • Cheeeese.  You can substitute the Pepper Jack Cheese for Monterrey if you don’t like any heat or if that’s what you have on hand.
    • Rotisserie Chicken.  If you are desperate for time – and this chicken salad – then add salsa verde to some shredded rotisserie chicken.  You will be amazed at how much flavor it can drink up!
    • Scale to your Needs.   This Salsa Verde Chicken Salad Recipe makes enough for a family meal, but you can easily half the recipe if you prefer.  That being said, this salad makes wonderful prep ahead/portable lunches/dinners so I wouldn’t worry too much about leftovers.
    • Mango Dressing.  If you are intimidated by cutting mangos – don’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos.
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