CHIPOTLE MANGO BBQ CHICKEN SALAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Mangos, 1 cup, sliced *1 Chipotle Pepper in 1 Tbsp Adobo SauceHeinz -Tomato Ketchup, 8 tbsp Mott’s Apple Juice, 4 oz Onions, raw, .25 cup, chopped Garlic, 4 clove Lemon, fresh squeezed, juice of one whole lemon, .5 serving Natural Rice Vinegar, 2 tbsp *brown sugar light, 6 tsp Paprika, 1 tsp *Smoked Paprika, 1 tsp Pepper, black, 2 tsp Greek yogurt Fage, plain, 0% fat, .125 cup Lime Juice, .25 cup*Tyson boneless, skinless chicken breast, 12 oz Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long) Cilantro, raw, 4 tbsp *Dole "Classic Romaine" Salad Mix (3oz/1-1/2cups), 10 oz
For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups):
1 mango, chopped
1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
1/2 cup ketchup
1/2 cup apple juice
1/4 onion, chopped
4 cloves garlic, smashed and peeled
Juice from 1/2 lemon
2 Tablespoons unseasoned rice vinegar
2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon black pepper
For the dressing:
4 Tablespoons prepared Chipotle-Mango BBQ Sauce
4 Tablespoons plain Greek yogurt
2-4 teaspoons lime juice (maybe more, maybe less)
salt & pepper
For the salad:
4 chicken breasts
2 ears sweet corn, shucked
1/4 cup chopped cilantro
1 bag Dole Romaine Salad mix
Directions:
For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
Divide lettuce between two plates, then top with grilled corn, cilantro, and grilled chicken. Drizzle with prepared dressing.
Serving Size: makes 6 servings
1 mango, chopped
1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
1/2 cup ketchup
1/2 cup apple juice
1/4 onion, chopped
4 cloves garlic, smashed and peeled
Juice from 1/2 lemon
2 Tablespoons unseasoned rice vinegar
2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon black pepper
For the dressing:
4 Tablespoons prepared Chipotle-Mango BBQ Sauce
4 Tablespoons plain Greek yogurt
2-4 teaspoons lime juice (maybe more, maybe less)
salt & pepper
For the salad:
4 chicken breasts
2 ears sweet corn, shucked
1/4 cup chopped cilantro
1 bag Dole Romaine Salad mix
Directions:
For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
Divide lettuce between two plates, then top with grilled corn, cilantro, and grilled chicken. Drizzle with prepared dressing.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 285.6
- Total Fat: 4.0 g
- Cholesterol: 48.7 mg
- Sodium: 364.7 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 3.8 g
- Protein: 23.0 g
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