This Mango Chipotle Chicken Salad is full of fresh ingredients, topped with fresh mangoes, red onions and cilantro will leave your taste buds screaming for more!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
2-3medium/largeboneless skinless chicken breasts
8cupschopped romaine lettuce
Marinade
4tablespoonsoil
1chipotle pepper, (from a can of chipotle peppers packed in adobo sauce) finely chopped
2teaspoonslime juice
½teaspoonsalt
1teaspoongarlic
Toppings
½red onion, thinly sliced
1red bell pepper, chopped
2mangoes, diced
115-ounce canblack beans, drained and rinsed
⅓cupcrumbled queso fresco, (you can also use crumbled feta)
½cupbbq sauce , (see note)
handful cilantro, roughly chopped
Instructions
Slice chicken in half lengthwise. In a small bowl whisk together oil, chopped chipotle pepper, lime juice, salt, and garlic. Add sauce and chicken to a resealable bag, seal, and chill for 15 minutes.
Remove chicken from bag and discard the bag with remaining marinade. Cook chicken in a large skillet over medium heat for 4-5 minutes on each side or until no longer pink in the middle. Dice chicken and set aside.
Assemble salad by topping lettuce with onions, peppers, mangoes, black beans, and cheese. Drizzle with bbq sauce and serve with lime wedges for serving. Top with cilantro and serve.
Notes
For the dressing, I tried this with both bbq sauce and a store-bought green goddess dressing and both were amazing! Either way you can't go wrong.