So, this is a first for me… I’m posting a salad recipe on my blog. Now please don’t get the wrong idea that I’m a salad hater, here. I actually really like salads. I just don’t like making them. See, I like the complicated, $12 restaurant quality salads. To get the kind of salads that I like at home, you have to spend $25 in ingredients and then eat the stupid thing for a week straight. Its so not worth it for me. But Joel has been asking for more dinner salads lately, and like any good wife, you’ve got to give you man what he wants – especially if its a salad! (No, Joel, you may still not buy a brand new Jeep or that ridiculous generator you want).
This salad was actually really easy to put together. I made the BBQ sauce ahead of time (and the recipes makes plenty, which is good because its really good and we have been using it on everything lately!). I grilled the chicken and corn the night before (because we had the fire going already, and why not?) so I only had a tiny bit of mixing and chopping to do to get dinner on the table. And it was SO delicious! We will definitely be making (and devouring) this one again!
Chipotle Mango-BBQ Chicken Salad
by The Gingered Whisk
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: salad entree mango corn chicken summer
Ingredients (4 servings)
1 mango, peeled and chopped
1 chipotle pepper in adobo sauce, plus 2 tsp sauce
1/2 cup ketchup
1/2 cup apple juice (I used applesauce, because that’s what I had!)
1/4 onion, chopped
3 garlic cloves, peeled and roughly chopped
juice from 1/2 lemon
2 TBSP rice vinegar
2 TBSP brown sugar
1 TBSP canola oil
2 tsp paprika
2 tsp salt
1 tsp pepper
2 TBSP of the chipotle-mango bbq sauce
2 TBSP plain greek yogurt
1-2 tsp lime juice (more or less depending on how you like it)
salt and pepper to taste
2 chicken breasts
2 ears sweet corn
1 tomato, diced
1/4 cup chopped cilantro
1 bag of salad mix
Combine all the ingredients in a medium saucepan and let simmer for 15 minutes, stirring often.
Transfer to a food processor and blend until smooth.
In a small bowl, mix together the ingredients, seasoning to taste.
Marinate the chicken in the BBQ sauce for at least 15 minutes (and up to 3 hours).
Grill over medium-high heat for 5-6 minutes per side. Rest 5 minutes before slicing.
Grill the corn alongside the chicken, rotating every few minutes, until nice and charred. Let cool a few minutes and then slice the kernels off.
Divide the lettuce between the plates, top with the corn, tomatoes, cilantro, and chicken. Drizzle with the dressing and Enjoy!
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.