Mango Chipotle Chicken Salad
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!
Servings:4 servings
Ingredients
- 2-3 medium/large boneless skinless chicken breasts
- 8 cups chopped romaine lettuce
Marinade
- 4 tablespoons oil
- 1 chipotle pepper, (from a can of chipotle peppers packed in adobo sauce) finely chopped
- 2 teaspoons lime juice
- ½ teaspoon salt
- 1 teaspoon garlic
Toppings
- ½ red onion, thinly sliced
- 1 red bell pepper, chopped
- 2 mangoes, diced
- 1 15-ounce can black beans, drained and rinsed
- ⅓ cup crumbled queso fresco, (you can also use crumbled feta)
- ½ cup bbq 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.
Nutrition
Calories: 286 kcal, Carbohydrates: 38 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 1 mg, Sodium: 670 mg, Potassium: 581 mg, Fiber: 5 g, Sugar: 30 g, Vitamin A: 10321 IU, Vitamin C: 82 mg, Calcium: 61 mg, Iron: 1 mg