Mango Chipotle Chicken Taco Salad Recipes

MANGO-LIME SHREDDED CHICKEN TACOS

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
• Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
• Fill corn tortillas with chicken filling.

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.

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.