Chipotle-Mango Barbecue Chicken Salad

July 30, 2012 • Alaska from Scratch, Main Dishes, Poultry, Recipes, Salads, Seasons, Summer

Barbecue Chicken Salad via Alaska from Scratch

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.

Barbecue Chicken Salad via Alaska from Scratch

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. 

Barbecue Chicken Salad via Alaska from Scratch

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

Adapted from [Iowa Girl Eats|]

Yields: 4 servings

  • 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

!For the BBQ Sauce:

Combine all ingredients in a saucepan. Bring up to a boil, reduce heat, and simmer 15-20 minutes.

Allow sauce to cool then process in a food processor or blender until smooth. Store covered in refrigerator until ready to use.

!For the Dressing:

In a small bowl, combine all dressing ingredients and whisk together. Drizzle over salad.

!For the Salad:

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.