Chipotle Chicken Mango Salad Recipes

CHIPOTLE-MANGO BBQ CHICKEN

Steps:

• Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
• Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
• Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
• Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
• Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

CHIPOTLE CHICKEN SALAD

Steps:

• Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

CHIPOTLE CHICKEN SALAD

Steps:

• Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
• Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
• Cut avocado into 1/2-inch cubes, without cutting through peel.
• Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.

SPICY MANGO CHICKEN SALAD

Steps:

• In an empty jar combine extra virgin olive oil, lime juice, honey, dijon mustard, garlic powder and salt & pepper (to taste). Seal the lid and give it a good shake. Place to one side.
• Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 1 tbsp olive oil, 1 heaped tsp chipotle powder, 1/2 tsp cumin, oregano & salt and 1/4 tsp onion powder, garlic power and black pepper. Really rub the seasoning into the meat.
• Heat up a griddle or frying pan over medium-high heat and fry both sides until nicely charred, with the chicken white through the centre. Place to one side, allow to completely cool then slice into thin strips just before needed.
• In a large salad bowl add romaine lettuce. Top with chicken strips, avocado, mango, red onion, chilli and cashews. Give your dressing another quick shake then drizzle that over. Use salad tossers to combine everything then serve up and enjoy!

CHIPOTLE CHICKEN MANGO SALAD

Steps:

• Toss the lettuce, chicken, cheese and mango in a large bowl.
• In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing.
• Pour dressing over salad and garnish with sliced almonds. Serves 2 as entrée salad, 4 as side salad.

CHIPOTLE CHICKEN MANGO SALAD

Steps:

• Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds.