Chipotle-Mango Barbecue Chicken Salad

Chipotle-Mango Barbecue Chicken Salad
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Weather: rain after several days of pure sunshine
What I’m listening to: 
Olympics – Women’s Gymnastics

Confession: I’m having trouble writing this blog post because I am captivated by the Olympics. I hope you’re watching right along with me and that you’ll understand.

While you’re busy watching the Olympics, I suggest to you one vibrant and healthy grilled chicken salad adapted from Iowa Girl Eats. It’s a spicy thing of beauty. I made this yummy Chipotle-Mango Barbecue Sauce and slathered the grilled chicken in it. Then, I took that sauce and paired it with cooling Greek yogurt and acidic lime to make the dressing. 

And we can’t forget the other delicious goodies in this salad – fresh, sweet corn, creamy avocado, juicy tomatoes, and bright cilantro all atop crisp green lettuce. The combination of flavors hits all the right notes for me. Love at first bite.

Chipotle-Mango Barbecue Chicken Salad

Yield: 4 servings

Chipotle-Mango Barbecue Chicken Salad

Adapted from Iowa Girl Eats

Ingredients

    For the Chipotle-Mango Barbecue Sauce:
  • 1 ripe mango, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1/2c ketchup
  • 1/2c apple juice
  • 1/3c onion, chopped
  • 4 garlic cloves, chopped
  • Juice of half a lemon
  • 2T rice wine vinegar
  • 2T brown sugar
  • 1T canola oil
  • 2t paprika
  • 1t salt
  • 1t pepper
  • For the Dressing:
  • 1/4c Chipotle-Mango Barbecue Sauce
  • 1/4c Greek yogurt
  • Juice of half a lime
  • salt and pepper to taste
  • For the Salad:
  • 3 chicken breast halves, grilled in Mango-Chipotle Barbecue Sauce, rested and sliced
  • 1 head green leaf lettuce or romaine
  • 2 ears sweet corn, kernels cut off
  • 2 medium tomatoes, cut into eighths
  • 2 avocados, sliced
  • 1/2c cilantro, chopped
  • 3 green onions, sliced

Instructions

    For the BBQ Sauce:
  1. Combine all ingredients in a saucepan. Bring up to a boil, reduce heat, and simmer 15-20 minutes.
  2. Allow sauce to cool then process in a food processor or blender until smooth. Store covered in refrigerator until ready to use.
  3. For the Dressing:
  4. In a small bowl, combine all dressing ingredients and whisk together. Drizzle over salad.
  5. For the Salad:
  6. Layer the salad beginning with lettuce, then cilantro and green onion, then corn, tomatoes, and avocados. Top with sliced chicken breasts and drizzle with dressing. Serve.
http://www.alaskafromscratch.com/2012/07/30/barbecue-chicken-salad/

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3 comments
ladydi
ladydi

I'm making this tonight... can't wait to share it with my family! so yummy!!

As A Verb
As A Verb

YUM! I just made something similar to this but without the mango barbecue twist. Looks awesome, can't wait to give it a try.

The Wimpy Vegetarian
The Wimpy Vegetarian

This looks wonderful! I experimented with a peach based BBQ sauce last summer and was disappointed. But this rendition with mango looks perfect for a nice healthy salad.

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