Chipotle Mango Chicken

Chipotle-Mango BBQ Chicken Salad


Chipotle-Mango BBQ Chicken Salad

2 servings


  • 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


  1. 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.
  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 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.
  4. 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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