Chipotle mango barbecue chicken salad

Recipe Information

Ingredients

• Chipotle mango barbeque sauce

  • 1 ripe mango, chopped

  • 1 chipotle pepper in adobo sauce, chopped

  • 1/2 cup ketchup

  • 1/2 cup apple juice

  • 1/3 cup onion, chopped

  • 4 garlic cloves, chopped

  • Juice of 1/2 lemon

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoons canola oil

  • 2 teaspoons paprika

  • 1 teaspoon salt

  • 1 teaspoon pepper

• Dressing

  • 1/4 cup chipotle-mango barbecue sauce

  • 1/4 cup Greek yogurt

  • Juice of 1/2 lime

  • Salt and black pepper to taste

• 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

  • 1/2 cup cilantro, chopped

  • 3 green onions, sliced

Directions

• To make the barbeque sauce, combine all ingredients in a saucepan. Bring the mixture to a boil, reduce heat, and simmer for 15-20 minutes. Allow the sauce to cool then blend until smooth. Cover and store in refrigerator.

• To make the dressing, in a small bowl, whisk together all dressing ingredients until uniform.

• Layer the salad beginning with the lettuce, then the cilantro and green onion. Add the corn, tomatoes, and avocados. Top with sliced chicken breasts and drizzle with dressing. Serve.

Nutrition (per serving)

• Calories: 487 cal

• Total fat: 22g

• Saturated fat: 3g

• Monounsaturated fat: 0g

• Cholesterol: 56mg

• Sodium: 1,034mg

• Potassium: 0g

• Carbohydrate: 51g

• Fiber: 12g

• Protein: 28g