Tropical Salad Recipe
Spring mix, apples, mandarin, pineapple, queso fresco, and almonds. Mango chipotle dressing served on the side. Add: Chicken $5, Steak $5, or Shrimp $7
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Mango Chipotle Dressing (makes about 1 1/4 cups)
Optional Proteins (per recommended portion)
Method
Salad
- 1
Place 6 cups of spring mix in a large salad bowl and gently toss to loosen.
- 2
Add 1 cup sliced apples, 1 cup mandarin segments, and 1 cup pineapple pieces over the greens and toss lightly to combine.
- 3
Sprinkle 1 cup crumbled queso fresco over the salad.
- 4
Scatter 1 cup toasted, chopped almonds on top for crunch.
Mango Chipotle Dressing
- 5
Prepare mango
If using fresh mango, peel and chop to measure 1 cup. If using frozen, thaw and drain excess liquid.
- 6
In a blender or food processor combine 1 cup chopped mango, 1 tablespoon Greek yogurt (or mayonnaise), 2 tablespoons apple cider vinegar, 3 tablespoons olive oil, 1 teaspoon finely chopped chipotle in adobo, 1 tablespoon honey, 1 tablespoon fresh lime juice, 1 teaspoon salt and 1 teaspoon black pepper.
- 7
Blend until smooth. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, until desired pourable consistency is reached.
- 8
Taste and adjust seasoning: add more honey for sweetness, more chipotle for heat, or more lime for acidity. Chill until ready to serve. Serve dressing on the side to keep salad crisp.
Optional Proteins (choose one)
- 9
General seasoning
Pat protein dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 10
Cook chicken
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 6 oz sliced chicken breast and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove and let rest 3 minutes, then slice into bite-sized strips. Place on top of salad or serve on the side.
- 11
Cook steak
Heat 1 tablespoon olive oil in a skillet or grill pan over high heat. Sear 6 oz steak (flank or skirt) 3–4 minutes per side for medium-rare (adjust to preferred doneness). Let rest 5 minutes, then thinly slice against the grain and serve atop salad or on the side.
- 12
Cook shrimp
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 6 oz large shrimp and cook 1–2 minutes per side until pink and opaque. Remove and serve immediately on or beside the salad.
Assembly and Serving
- 13
If adding a protein, arrange the cooked chicken, steak slices, or shrimp on top of the prepared salad.
- 14
Serve the mango chipotle dressing on the side in a small pitcher or ramekin, about 2 ounces (or more to taste). Let diners dress the salad just before eating to keep the greens crisp.
- 15
Garnish with extra chopped almonds or a sprinkle of queso fresco if desired. Serve immediately.