Chipotle-Mango BBQ Chicken Salad





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 Tablespoon canola oil
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper

For the dressing
2 Tablespoons prepared Chipotle-Mango BBQ Sauce
2 Tablespoons plain Greek yogurt
1-2 teaspoons lime juice (maybe more, maybe less)
salt & pepper

For the salad
2 Crescent chicken breasts
2 ears sweet corn, shucked
1 vine-ripened tomato, cut into wedges
1/4 cup chopped cilantro
1 bag Dole Romaine Salad mix


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, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

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