Chipotle-Mango Barbecue Chicken Salad |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 2 |
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Try something different tonight. The smoky-sweet bbq sauce is superb. From Kristin at Iowa Girl Eats. I based the prep time on the longest marinade time. Ingredients:
1 mango, chopped |
1 chipotle chile in adobo, plus 2 teaspoons adobo sauce |
1/2 cup ketchup |
1/2 cup apple juice |
1/4 onion, chopped |
4 garlic cloves, smashed and peeled |
1/2 lemon, juice of |
2 tablespoons unseasoned rice vinegar |
2 tablespoons brown sugar |
1 tablespoon canola oil or 1 tablespoon mild vegetable oil |
2 teaspoons paprika |
2 teaspoons salt |
1 teaspoon black pepper |
2 tablespoons prepared chipotle-mango barbecue sauce (recipe above) |
2 tablespoons plain greek yogurt |
1 -2 teaspoon lime juice |
salt & pepper |
2 boneless skinless chicken breasts |
2 ears sweet corn, shucked |
1 vine-ripened tomato, cut into wedges |
1/4 cup chopped fresh cilantro |
1 (12 ounce) bag romaine mixed salad greens |
Directions:
1. For the Chipotle-Mango BBQ Sauce: Combine all ingredients 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.
2. For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
3. For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce (in a ziplock bag and enough to cover) for at least 15 minutes or up to 3 hours.
4. 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.
5. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro and grilled chicken. Drizzle with prepared dressing.
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