This is the perfect salad to make when you have leftover chicken. Dice it up, toss it together with fresh veggies and mango, and then drizzle on a sweet-and-spicy dressing.
The sweet. The spicy. The delicious blend of fresh flavors. That’s what you get with this recipe for gluten-free chicken and mango salad with jalapeño-honey dressing. It’s like a party on your plate.
If you like your dressing with more heat, then add more jalapeño. Otherwise, this recipe offers a nice balance of sweet and spicy with each bite. It’s the perfect complement to fresh veggies, mango and chicken.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Chicken and mango salad with jalapeño-honey dressing
Serves 4
Ingredients:
For the dressing
- 2 tablespoons diced jalapeño pepper, seeds and membrane removed, chopped
- 1 large garlic clove, rough-chopped
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- Zest from 1/2 a lime
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the salad
- 12 ounces salad greens
- 12 ounces cooked chicken, cubed
- 1 red bell pepper, seeds and membrane removed, cut into thin strips
- 2 mangoes, peeled, diced
Directions:
For the dressing
- Add all the ingredients to a food processor, and blend until smooth.
- Taste, and adjust the seasoning as needed.
For the salad
- In a serving bowl, gently toss together the salad greens, chicken, bell pepper and mango. Drizzle with the dressing, and serve on individual plates with extra dressing on the side.
Indulge in a colorful, sweet-and-spicy salad.
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