Chipotle Chicken Salad with Honey Lime Mango Dressing

Name: Chipotle Chicken Salad with Honey Mango Dressing
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1 Recipe Chipotle Chicken; 1 large head romaine lettuce, chopped (about 8 cups); fresh corn kernels from 1 ear of sweet corn; 1/2 cup grape tomatoes, halved; 3/4 cup black beans,, drained and rinsed; 1/2 cucumber peeled, quartered, chopped; 1 red bell pepper, chopped; 1 avocado, sliced or chopped; 1/4 red onion, thinly sliced; 1/2 cup roasted salted sunflower seeds; 3/4 cup shredded Monterrey Jack cheese; tortilla strips or bacon (I prefer tortilla strips); 1 1/4 cups chopped ripe mango (1 large mango); 1/3 cup canola oil; 2 tablespoons honey; 1 tablespoon cider vinegar; 2 tablespoons lime juice; 1/2 jalapeno seeded, deveined, roughly chopped; 2 garlic cloves, peeled; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/8 teaspoon pepper

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CHIPOTLE CHICKEN SALAD WITH HONEY LIME MANGO DRESSING WILL HAVE YOU ACTUALLY CRAVING SALAD!

This Chipotle Chicken Salad is bursting with tender, juicy fiestalicious chicken, crunchy veggies, salty sunflower seeds and crispy tortilla strips all sprinkled with buttery Monterrey Jack Cheese and doused in sweet, tangy and refreshing Honey Lime Mango Dressing!

Since we just indulged in Million Dollar Macaroni and Cheese and Churros, I thought it was time we indulge in salad! Its not the creamy, cheesy style indulgence but rather the texture packed, harmony of sweet, tangy and spicy style indulgence, and I call it Chipotle Chicken Salad with Honey Lime Mango Dressing. This Chipotle Chicken Salad is all about the chicken and the dressing – with plenty of crunchy filler to go along with it. Some of you might already be a fan of my Easy All Purpose Chipotle Chicken so some of you might already be getting giddy over this Chipotle Chicken Salad. If you haven’t tried this fiesta of flavor yet, let me make the introductions so you too can get giddy…

How to Make Chipotle Chicken

This Chipotle Chicken is bathed in a wet rub of olive oil and a splash of lime juice mixed with the aromatic Mexican spice blend of chipotle chili powder, chili powder, cumin, smoked paprika, garlic and onion powder.

Depending on your time, you can cook the chicken right away after slathering it with the rub or wait 30 minutes or better yet, let it marinate a few hours. I’ve included both stovetop and grill directions, so no matter your time frame or preferred cooking method, this juicy, tender, chicken will create an explosion of yum in your mouth.

Preparing chicken for Chipotle Chicken Salad.

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The Best Dressing for Chipotle Chicken Salad

When I thought of what dressing would pair perfectly with the smoky heat of this Chipotle Chicken Salad , I instantly thought of refreshing, creamy mango. The sweetness of the mango enhanced with honey, balanced with tangy lime swirled with canola oil creates a match made in flavor, texture heaven. And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!

Chipotle Chicken Salad pouring Honey Lime Mango Dressing over top.

Drizzle this chilled creamy refreshing Honey Lime Mango Dressing all over your chopped lettuce, fresh sweet corn, juicy tomatoes, savory black beans, crunchy cucumbers, crisp red bell peppers, tangy onions, salty sunflower seeds, creamy Monterrey Jack cheese and crispy tortilla strips…I think I got everything….and then make your mind, body and soul very, very happy bite after bite.

Close up of Chipotle Chicken Salad with Honey Lime Mango Dressing

Until then. I hope you enjoyed the introduction to this Chipotle Chicken Salad. Happy cravings.

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Top view of a full Chipotle Chicken Salad with Honey Lime Mango Dressing.

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©Carlsbad Cravings by CarlsbadCravings.com

Prep Time: 25 minutes

Cook Time: 12 minutes

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Ingredients

1 Recipe Chipotle Chicken

Salad

1 large head romaine lettuce, chopped (about 8 cups)
fresh corn kernels from 1 ear of sweet corn
1/2 cup grape tomatoes, halved
3/4 cup black beans,, drained and rinsed
1/2 cucumber peeled, quartered, chopped
1 red bell pepper, chopped
1 avocado, sliced or chopped
1/4 red onion, thinly sliced

Toppings

1/2 cup roasted salted sunflower seeds
3/4 cup shredded Monterrey Jack cheese
tortilla strips or bacon (I prefer tortilla strips)

Honey Mango Dressing

1 1/4 cups chopped ripe mango (1 large mango)
1/3 cup canola oil
2 tablespoons honey
1 tablespoon cider vinegar
2 tablespoons lime juice
1/2 jalapeno seeded, deveined, roughly chopped
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper

Instructions

Honey 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 jalapeno for spicier, honey for sweeter, and/or lime juice for tangier. Chill.
Prepare Chipotle Chicken according to directions. Chop or thinly slice cooked chicken.
To assemble, toss the chicken, Salad Ingredients, cheese and sunflower seed together in a large bowl. Garnish individual servings with tortilla strips and drizzle with dressing.

Notes

*for a creamier dressing add 1-2 tablespoons mayonnaise if desired.

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