Jump to Recipe Print RecipeSummer days call for bright and refreshing meals that celebrate the season, and nothing fits the bill quite like my Salsa Verde Pepper Jack Chicken Salad. This vibrant dish combines zesty salsa verde chicken, sweet clementine oranges, creamy avocados, and crunchy bell peppers, all brought together with a tangy mango dressing that adds a tropical twist. Not only is this salad a quick and easy solution for those busy weeknights, but it’s also a healthy option that’s sure to impress! With each bite, you’ll find a delightful mix of textures and flavors that make this salad a true crowd-pleaser. Ready to bring a burst of sunshine to your table? Why is this salad a summer must-try? Vibrancy: This Salsa Verde Pepper Jack Chicken Salad is bursting with colorful ingredients that not only look amazing but taste incredible. Quick and Easy: Perfect for busy days, it comes together in no time, making it a go-to meal when you need something refreshing without the hassle. Healthy Delight: Packed with protein, vitamins, and healthy fats, this salad is both satisfying and nourishing, keeping those summer calories in check. Flavor Explosion: The tangy mango dressing pairs perfectly with the zesty chicken and sweet fruits, creating a harmonious balance that will keep you coming back for more! Crowd-Pleasing: Whether for a family dinner or a summer picnic, this salad is sure to impress, making it a favorite among guests. Serve it alongside a Caprese Cucumber Salad for a delightful meal! Salsa Verde Pepper Jack Chicken Salad Ingredients For the Chicken Salsa Verde Chicken – This flavorful base combines salsa verde, olive oil, and chicken to create a tasty highlight. Olive Oil – Ensures the chicken stays moist and helps to enhance the salsa flavor. For the Salad Base Romaine Lettuce – Provides crispness and a fresh crunch; feel free to substitute with spinach for a different touch. Clementine Oranges – Their sweetness adds a refreshing pop; mandarins work well if clementines aren’t available. Fresh Corn – Sweet and crunchy; swap it out for canned corn, but make sure to rinse well for the best taste. Red Bell Pepper – Adds a vibrant color and crunchy texture; any color of bell pepper can be used if desired. Avocado – Brings creaminess; slice the avocado just before serving to maintain freshness. For the Creamy Toppings Pepper Jack Cheese – Optional but adds a delicious creamy component with a bit of spice; mozzarella can be a milder alternative. Sunflower Seeds – Contributes delightful crunch; use pepitas for a similar result if preferred. For the Tropical Dressing Mango – Adds natural sweetness and a tropical flair; frozen mango is a suitable substitute when fresh isn’t available. Vanilla Yogurt – Provides creaminess and a hint of sweetness; replace with plain yogurt for a tangier taste. Salsa Verde – A key ingredient for the dressing that enhances the chicken’s flavor; feel free to use extra for added spiciness. Cider Vinegar – Gives the dressing a tangy kick; lemon juice can also work beautifully as a substitute. Canola Oil – Acts as the base for the dressing; olive oil can be used to bring a different flavor profile. Step‑by‑Step Instructions for Salsa Verde Pepper Jack Chicken Salad Step 1: Prepare the Chicken Start by cooking the Salsa Verde Chicken. In a skillet over medium heat, add olive oil and chicken, seasoning generously with salsa verde. Sauté for about 7-10 minutes, or until the chicken is cooked through and has a slight golden color. Once done, remove from heat, let it rest for a few minutes, then slice or chop it into bite-sized pieces. Step 2: Make the Dressing In a blender, combine the mango, vanilla yogurt, salsa verde, cider vinegar, and a pinch of salt. Blend on high until the mixture is smooth and creamy, which should take about 30 seconds. While the blender is running, slowly drizzle in the canola oil to emulsify the dressing. Taste and adjust seasoning with extra vinegar or salsa verde if needed, then chill for at least 15 minutes to enhance the flavors. Step 3: Assemble the Salad In a large mixing bowl, toss the chopped romaine lettuce, segments of clementine oranges, fresh corn, diced red bell pepper, and the sliced avocado (added just before serving). Gently mix everything together using tongs, ensuring that all the vibrant ingredients are well combined for a colorful presentation of the Salsa Verde Pepper Jack Chicken Salad. Step 4: Add Cheese and Seeds Sprinkle the creamy Pepper Jack cheese and sunflower seeds over the mixed salad. These toppings not only add rich flavor but also enhance the texture, providing a delightful crunch. Give it a gentle toss to distribute the cheese and seeds evenly throughout the salad without losing any of the fresh components. Step 5: Drizzle the Dressing Right before serving, pour the chilled mango dressing over the assembled salad. Use tongs to carefully toss the salad once more, coating all the ingredients in the dressing. Ensure that every vibrant component is dressed for an enticing look and delicious flavor, making your Salsa Verde Pepper Jack Chicken Salad a refreshing delight on a hot day. Make Ahead Options This Salsa Verde Pepper Jack Chicken Salad is a wonderful choice for those busy weeknights when you need to save time! You can cook the salsa verde chicken and prepare the mango dressing up to 24 hours in advance. To maintain freshness, store the chicken and dressing separately in airtight containers in the refrigerator. You can also chop the vegetables and keep them in the fridge for up to 3 days. Just remember to slice the avocado right before serving to prevent browning. When you’re ready to enjoy, simply toss the salad ingredients together, drizzle with the chilled dressing, and you’ll have a bright, flavorful meal ready to delight! How to Store and Freeze Salsa Verde Pepper Jack Chicken Salad Fridge: Store the assembled salad in an airtight container for up to 3 days. To keep ingredients fresh, separate the dressing and avocado until serving. Dressing Storage: The mango dressing can be kept in an airtight container for 5-7 days in the fridge. Just give it a good shake or stir before using to recombine the flavors. Freezer: It’s best to avoid freezing the entire salad as the textures may change. However, you can freeze the cooked salsa verde chicken for up to 3 months. Thaw it in the fridge before adding to your salad. Reheating: If using frozen chicken, reheat it gently in the microwave or on the stove just until warmed through. Never reheat the salad components, as this could affect freshness and texture dramatically. Salsa Verde Pepper Jack Chicken Salad Variations Feel free to play around with this salad and make it your own; the possibilities are as exciting as they are delicious! Shrimp Swap: Use shrimp instead of chicken for a light, seafood-inspired version. Simply sauté until pink and slightly crispy for an extra flavor boost. Tofu Twist: For a vegetarian option, substitute chicken with firm tofu, marinating it in salsa verde before grilling or sautéing for a zesty flavor. Add Black Beans: Mix in black beans for added protein and fiber; they contribute a lovely earthy taste that complements the other ingredients beautifully. Berries Boost: Toss in some fresh berries like strawberries or blueberries for a sweet and tangy pop, enhancing the freshness of your salad. Spicy Kick: If you love heat, add sliced jalapeños or a sprinkle of cayenne pepper to the dressing to elevate the flavor that much more. Corn Variations: Experiment with different types of corn, such as roasted corn for a smoky flavor or even use sweet corn salsa for additional zest. Creamy Avocado Alternative: Replace avocado with a dollop of ricotta or a balsamic vinaigrette for a creamy yet tangy twist that keeps the salad light and refreshing. Tropical Medley: Mix different fruits like diced pineapple or kiwi for a tropical surprise that pairs beautifully with the dressing, echoing the salad’s vibrant taste. You can also enjoy this salad alongside a refreshing Golden Girl Salad for a delightful summer meal! What to Serve with Quick and Tangy Salsa Verde Chicken Salad Creating a vibrant meal is a delightful journey that begins with the perfect pairing of flavors and textures. Crispy Tortilla Chips: Their crunch adds a playful texture, perfect for scooping up the refreshing salad! Grilled Corn on the Cob: Sweet and smoky, this classic summer side brings out the salad’s fresh corn, enhancing the seasonal experience. Avocado Toast: Creamy and rich, pairs beautifully with the tangy dressing—it’s a match made in brunch heaven! Chilled Gazpacho: This refreshing tomato-based soup complements the salad’s brightness, making it a light and satisfying meal. Lime-Cilantro Rice: Fluffy rice seasoned with zesty lime and fresh cilantro elevates every bite, creating a tropical vibe. Cucumber Mint Salad: The coolness of cucumbers and mint offers a refreshing contrast to the warm pepper jack, refreshing your palate. Sparkling Lemonade: The fizzy, sweet-tart drink perfectly balances the salad’s tanginess, making every sip a joyful burst of flavor. Key Lime Pie: A slice of this tart dessert provides a balance of sweetness after your refreshing course, ensuring a light finish to the meal. Expert Tips for Salsa Verde Chicken Salad Chill the Dressing: To truly elevate the flavor, chill the Mango Dressing beforehand. It enhances the tanginess and makes each bite refreshing. Prep Ahead: Assemble the salad components in advance but keep the dressing and avocados separate until serving to prevent browning and sogginess. Ingredient Storage: Treat your salad like a customizable bar. Store components in airtight containers, allowing for easy assembly and freshness whenever you’re ready to enjoy your Salsa Verde Pepper Jack Chicken Salad. Vibrant Substitutes: Don’t hesitate to mix it up! Use different fruits and vegetables to suit your taste, like swapping out sweet clementines for juicy peaches. Don’t Overdress: Start with a light drizzle of dressing and add more as needed. This keeps the salad crisp and avoids overwhelming the vibrant flavors. Salsa Verde Pepper Jack Chicken Salad Recipe FAQs What type of chicken should I use for this salad? Absolutely! For the Salsa Verde Pepper Jack Chicken Salad, I recommend using boneless, skinless chicken breasts because they cook quickly and absorb the salsa verde flavors well. If you’re looking for a quicker option, rotisserie chicken works excellently too—just shred it and mix it in! How should I store leftovers? To keep your Salsa Verde Pepper Jack Chicken Salad fresh, I suggest storing it in an airtight container in the fridge for up to 3 days. Remember, it’s best to keep the dressing and avocado separate until you’re ready to serve to prevent browning and sogginess. Can I freeze the salad? While it’s best not to freeze the assembled salad due to texture changes in the fresh ingredients, you can freeze the cooked salsa verde chicken for up to 3 months. Just make sure to let it cool completely before placing it in an airtight container or freezer bag. When you’re ready to enjoy your salad, thaw the chicken overnight in the fridge, then add it to your fresh ingredients! How do I know if my produce is ripe? Very good question! For avocados, look for ones that yield slightly when gently squeezed; those are ripe and creamy! For clementines, choose ones that feel heavy for their size and have a smooth, shiny skin—this indicates they are juicy and sweet. Avoid produce with dark spots or soft areas. Is this salad suitable for dietary restrictions? Definitely! You can easily customize the Salsa Verde Pepper Jack Chicken Salad to meet various dietary needs. For a dairy-free option, simply omit the Pepper Jack cheese and substitute the yogurt in the dressing with a dairy-free variant. If you’re concerned about allergens, always check labels for possible cross-contamination with nuts or other common allergens. What if I don’t have all the ingredients on hand? No worries! The beauty of this salad is its versatility. If you’re missing clementines, feel free to use other fruits like mandarins or even diced peaches for a sweeter twist. Similarly, if you’re out of Pepper Jack cheese, mozzarella can make a wonderful alternative to keep it creamy without the spice! The more the merrier when it comes to ingredient substitutions! Salsa Verde Pepper Jack Chicken Salad: A Summer Delight A vibrant and refreshing Salsa Verde Pepper Jack Chicken Salad that's perfect for summer, combining zesty chicken with sweet fruits and a tangy dressing. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 10 minutes minsChill Time 15 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: Salads RecipesCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Chicken boneless, skinless breast or thighs1/2 cup Salsa Verde2 tablespoons Olive OilFor the Salad Base6 cups Romaine Lettuce chopped3 pieces Clementine Oranges segmented1 cup Fresh Corn cut from cob or canned1 medium Red Bell Pepper diced1 large Avocado slicedFor the Creamy Toppings1 cup Pepper Jack Cheese shredded, optional1/4 cup Sunflower SeedsFor the Tropical Dressing1 cup Mango chopped or frozen1/2 cup Vanilla Yogurt or plain yogurt1/2 cup Salsa Verde extra for dressing2 tablespoons Cider Vinegar1/4 cup Canola Oil or olive oil Equipment SkilletBlenderMixing Bowl Method Step-by-Step InstructionsPrepare the Chicken: Cook the Salsa Verde Chicken in a skillet with olive oil, seasoning with salsa verde. Sauté for about 7-10 minutes until cooked through. Remove from heat, rest, then chop.Make the Dressing: Blend mango, yogurt, salsa verde, cider vinegar, and salt until smooth. Slowly drizzle in canola oil while blending. Chill for at least 15 minutes.Assemble the Salad: In a mixing bowl, toss romaine, clementine segments, corn, diced bell pepper, and avocado. Mix gently to combine.Add Cheese and Seeds: Sprinkle cheese and sunflower seeds over the salad, gently tossing to distribute.Drizzle the Dressing: Pour the chilled dressing over the salad and toss once more to coat everything evenly. Nutrition Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 40IUVitamin C: 70mgCalcium: 20mgIron: 10mg NotesChill the dressing for best flavor; store components separately for freshness until serving. Tried this recipe?Let us know how it was!
