Chipotle Cherry Pork Salad

Campbell's Chipotle Cherry Pork Salad Recipe

Talk about flavor!  The secret to this fabulous main-dish salad is marinating the pork overnight, and tossing the cooked pork with crisp vegetables, sweet orange segments and a honey-chipotle dressing.  Yes, it does taste as good as it sounds.

At a glance


35 min.


9 hr.



Servings: about 2 1/2 cups each

Marinate: 8 hr.

Cook: 15 min.

Stand: 10 min.

Cost per recipe: $17.55 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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What You'll Need

1 teaspoon minced drained canned chipotle pepper  in adobo sauce
3 tablespoons honey
1/4 cup dried cherries
1/3 cup apple cider vinegar
1/2 cup canola oil
1 1/2 boneless pork tenderloin  (about 1 1/2 pounds)
1/2 cup vegetable oil
2 corn tortillas  (6-inch), cut into thin strips
1 package (about 5 ounces) spring salad mix
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium yellow bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small jicama, peeled and cut into thin strips (about 1 1/2 cups)
1 orange, peeled and cut into segments
1/2 cup roasted salted pumpkin seeds

How to Make It

  • 1

    Beat the chipotle pepper, honey, cherries, vinegar and canola oil in a medium bowl with a fork or whisk.  Reserve half the chipotle mixture for the dressing.  Pour the remaining chipotle mixture into a shallow, nonmetallic dish or gallon size resealable plastic bag.  Add the pork and turn to coat.  Cover the dish or seal the bag and refrigerate for 8 hours or overnight.

  • 2

    Heat the broiler.  Remove the pork to a rack in a roasting pan and discard the chipotle mixture.  Broil 4 inches from the heat for 10 minutes or until the pork is cooked through, turning the pork over once halfway through the broiling time.  Remove the pork from the oven and let stand for 10 minutes.  Cut into slices.

  • 3

    Heat the vegetable oil in a 10-inch skillet over medium-high heat.  Add the tortilla strips and cook until golden brown on both sides and crisp.  Drain the tortilla strips on paper towels.

  • 4

    Arrange the salad mix, red and yellow peppers, jicama, orange segments and pumpkin seeds on a serving platter.  Top with the pork.  Drizzle with the reserved chipotle mixture.

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  • Alternate Preparation: This recipe is also delicious served in individual tortilla bowls.
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