Best 6 Mango Chipotle Chicken Taco Salad Recipes

Get ready to tantalize your taste buds with the vibrant flavors of our mango chipotle chicken taco salad. Experience a burst of tangy sweetness from the succulent mango, a smoky warmth from the chipotle peppers, and a touch of zest from the zesty lime dressing. Each bite of this taco salad is an explosion of flavors that will leave you craving more. Dive into this culinary journey and discover the perfect recipe to create this tantalizing dish in the comfort of your own kitchen.

Let's cook with our recipes!

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 small onion, sliced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cups shredded rotisserie chicken
1 15-ounce can black beans, drained and rinsed
1 cup low-sodium chicken broth
Juice of 1/2 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 head romaine lettuce, shredded

Steps:

Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.

CHIPOTLE CHICKEN TACO SALADS

Chipotle Chicken Taco Salads image

Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 cup ranch dressing
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 bag (9 oz) leafy green romaine lettuce
2 cups shredded deli rotisserie chicken
1 cup cherry tomato halves
1 medium ripe avocado, cut into 1-inch pieces
1/2 cup canned whole kernel sweet corn, drained
1/2 cup bite-size pieces thinly sliced red onion
6 Old El Paso™ taco shells (from 4.6-oz box), broken into large pieces or crushed

Steps:

Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

Ingredients

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
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
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Steps:

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.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

CHIPOTLE CHICKEN TACO SALAD

Chipotle Chicken Taco Salad image

Make and share this Chipotle Chicken Taco Salad recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped cooked boneless skinless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt-added corn, rinsed and drained

Steps:

Dressing: Combine first 7 ingredients, stirring well.
Salad: Combine lettuce and remaining ingredients in a large bowl.
Drizzle dressing over salad; toss gently to coat.
Serve immediately.

Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34

MANGO-LIME SHREDDED CHICKEN TACOS

Mango-Lime Shredded Chicken Tacos image

I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!

Provided by stephy.newhouse

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 8

Number Of Ingredients 19

Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons canola oil
1 large white onion, chopped
1 large Anaheim pepper, diced
1 jalapeno pepper, diced
2 tablespoons minced garlic
1 cup chicken stock
1 (8 ounce) can peeled whole plum tomatoes
1 (5 ounce) can tomato sauce
¼ cup diced mango
1 large lime, zested and juiced
2 tablespoons chopped fresh cilantro
1 tablespoon Pasilla chili powder
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon white sugar
½ teaspoon ground cinnamon
16 corn tortillas

Steps:

Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
Fill corn tortillas with chicken filling.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g

CHIPOTLE CHICKEN MANGO SALAD

Chipotle Chicken Mango Salad image

Make and share this Chipotle Chicken Mango Salad recipe from Food.com.

Provided by Boars Head Recipes

Categories Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cups iceberg lettuce, shredded
6 ounces Boar's Head Chipotle Chicken, sliced 1/4-inch thick, diced
6 ounces Boar's Head Chipotle Gouda, sliced 1/4-inch thick, diced
1 cup mango, diced
1/2 cup mango chutney with jalapenos
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice, fresh
1/2 cup almonds, sliced

Steps:

Toss the lettuce, chicken, cheese and mango in a large bowl.
In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing.
Pour dressing over salad and garnish with sliced almonds. Serves 2 as entrée salad, 4 as side salad.

Nutrition Facts : Calories 616.7, Fat 49.5, SaturatedFat 11, Cholesterol 45.2, Sodium 596, Carbohydrate 40.2, Fiber 6.8, Sugar 21.8, Protein 11

Tips:

For the best flavor, use ripe mangoes. Look for mangoes that are slightly soft to the touch and have a sweet fragrance.
If you don't have chipotle peppers in adobo, you can substitute 1 teaspoon of chipotle powder or 1/4 teaspoon of cayenne pepper.
To make the salad more filling, add some cooked chicken or tofu.
To make the salad more colorful, add some chopped red bell pepper, corn, or black beans.
For a healthier version of the salad, use Greek yogurt instead of sour cream.

Conclusion:

The mango chipotle chicken taco salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The salad is packed with flavor, thanks to the sweet mangoes, spicy chipotle peppers, and tangy dressing. It is also a good source of protein, fiber, and vitamins. If you are looking for a new and exciting salad recipe, the mango chipotle chicken taco salad is definitely worth a try.