Chipotle-Mango Barbecue Chicken Salad
Ready In: 3 hrs 15 mins
Serves: 2
Ingredients
For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups)
- 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
For the dressing
- 2 tablespoons prepared chipotle-mango barbecue sauce (recipe above)
- 2 tablespoons plain Greek yogurt
- 1 -2 teaspoon lime juice
- salt & pepper
For the salad
- 2 boneless skinless chicken breasts
- 2 ears sweet corn, shucked
- 1 vine-ripened tomatoes, cut into wedges
- 1⁄4 cup chopped fresh cilantro
- 1 (12 ounce) bag romaine mixed salad greens
Directions
- 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.
- 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 (in a ziplock bag and enough to cover) 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, tomatoes, cilantro and grilled chicken. Drizzle with prepared dressing.
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