Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

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

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.