Cantina Laredo's Chicken Mango Salad

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    rotisserie-cooked chicken
  • 10
    grapes, cut in half
  • 12
    mango, diced
  • 14
    jicama, peeled and juliened
  • 4
    cups field greens
  • 14
    cup seasoned pumpkin seeds
  • 12
    cup queso fresco, crumbled
  • 1
    tablespoon honey
  • 1
    teaspoon rice vinegar
  • 12
    teaspoon salt
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DIRECTIONS

  • Place the field greens in a big salad bowl.
  • Cut up chicken breasts and add to greens.
  • Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
  • Mix honey, vinegar and salt until combined and pour over salad.
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