Chipotle-Mango Barbecue Chicken Salad Recipe

Name: Chipotle-Mango Barbecue Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango, chopped; 1 chipotle chile in adobo, plus 2 teaspoons adobo sauce; ½ cup ketchup; ½ cup apple juice; 14 onion, chopped; 4 garlic cloves, smashed and peeled; 12 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 tomatoes, cut into wedges; ¼ cup chopped fresh cilantro; 1 (12 ounce) bagromaine mixed salad greens

Servings: persons

1 mango, chopped
1 chipotle chile in adobo, plus 2 teaspoons adobo sauce
½ cup ketchup
½ cup apple juice
14 onion, chopped
4 garlic cloves, smashed and peeled
12 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 tomatoes, cut into wedges
¼ cup chopped fresh cilantro
1 (12 ounce) bagromaine mixed salad greens

1
For the Chipotle-Mango BBQ Sauce: Combine all ingredients into a saucepan.
2
Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often.
3
Let cool then transfer to a food processor or blender and process until smooth.
4
For the dressing: Whisk together all ingredients in a small bowl.
5
Taste, then add more lime juice, salt and/or pepper if necessary.
6
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.
7
Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle.
8
Allow to rest for 5 minutes off the grill before slicing.
9
Grill corn alongside the chicken, rotating every few minutes until charred on all sides.
10
Let cool for a few minutes, then cut kernels off the cob.
11
Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro and grilled chicken.
12
Drizzle with prepared dressing.

656

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 mango, chopped, 1 chipotle chile in adobo, plus 2 teaspoons adobo sauce, ½ cup ketchup, ½ cup apple juice, and more.

Yes, Chipotle-Mango Barbecue Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Mango Barbecue Chicken Salad

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