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Bye Bye Boring: Chipotle Mango BBQ Chicken Salad

May is National Barbecue Month and while we’re sure everyone will be taking to the grill very soon with Memorial Day around the corner, there’s still time to get in the BBQ before the big summer get togethers.

This Chipotle Mango BBQ Chicken Salad may just be a little extra work (a quick homemade sauce) but we promise it’s worth it! Plus, since we plan on chowing down on grandma’s mac & cheese, ribs, baked beens and more come the holidays now is a good time to curb the calories in preparation. Kristin Porter over at Iowa Girl Eats, call this “the end of boring chicken as you know it!” The salad features a homemade BBQ sauce that will be good as a marinade for almost ANYTHING, so your kitchen time will be well worth it.

Start the Chipotle-Mango BBQ Chicken Salad by making the Chipotle-Mango BBQ Sauce which is made with most of your pantry staples.


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 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.

Happy Eating!

The post Bye Bye Boring: Chipotle Mango BBQ Chicken Salad appeared first on MommyNoire.

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