Salad:
- 1 head iceberg lettuce, chopped
- 1 mango, diced
- 1/3 cup gorgonzola cheese, crumbled
- 1 red pepper, diced
- 1/4 red onion, diced
- 4 chicken breasts, cooked, diced
- 1 cup tortilla strips or tortilla chips, crushed
Creamy Mango-Passion Vinaigrette:
- 2 tablespoons Dijon mustard
- 1/2 mango, cut into bite size pieces
- 1/2 lime, juice only
- 2 tablespoons rice wine vinegar
- 1/4 cup light mayonnaise
- 1 garlic clove
- 1 teaspoon chili paste or chili garlic sauce
- 3 teaspoons honey
- 1/4 cup olive oil
- Salt and Pepper, to taste
For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately.
