Appetizers / Soups / Salads

CHIPOTLE MANGO BBQ CHICKEN SALAD takes 180 minutes to prepare.

CHIPOTLE MANGO BBQ CHICKEN SALAD takes 30 minutes to cook.

CHIPOTLE MANGO BBQ CHICKEN SALAD makes 4 servings.

The ingredients for CHIPOTLE MANGO BBQ CHICKEN SALAD are:

Mangos, 1 cup, sliced
*1 Chipotle Pepper in 1 Tbsp Adobo Sauce
Heinz -Tomato Ketchup, 8 tbsp
Mott?s Apple Juice, 4 oz
Onions, raw, .25 cup, chopped
Garlic, 4 clove
Lemon, fresh squeezed, juice of one whole lemon, .5 serving
Natural Rice Vinegar, 2 tbsp
*brown sugar light, 6 tsp
Paprika, 1 tsp
*Smoked Paprika, 1 tsp
Pepper, black, 2 tsp
Greek yogurt Fage, plain, 0% fat, .125 cup
Lime Juice, .25 cup
*Tyson boneless, skinless chicken breast, 12 oz
Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long)
Cilantro, raw, 4 tbsp
*Dole "Classic Romaine" Salad Mix (3oz/1-1/2cups), 10 oz

Here is how you make CHIPOTLE MANGO BBQ CHICKEN SALAD:

For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups):1 mango, chopped1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce1/2 cup ketchup1/2 cup apple juice1/4 onion, chopped4 cloves garlic, smashed and peeledJuice from 1/2 lemon2 Tablespoons unseasoned rice vinegar2 Tablespoons brown sugar1 teaspoon paprika1 teaspoon smoked paprika1 teaspoon black pepperFor the dressing:4 Tablespoons prepared Chipotle-Mango BBQ Sauce4 Tablespoons plain Greek yogurt2-4 teaspoons lime juice (maybe more, maybe less)salt & pepperFor the salad:4 chicken breasts2 ears sweet corn, shucked1/4 cup chopped cilantro1 bag Dole Romaine Salad mixDirections: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, cilantro, and grilled chicken. Drizzle with prepared dressing.Serving Size:?makes 6 servings

The nutritional information for CHIPOTLE MANGO BBQ CHICKEN SALAD is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 285.6

• Total Fat: 4.0 g
• Cholesterol: 48.7 mg
• Sodium: 364.7 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 3.8 g
• Protein: 23.0 g