Chipotle Mango BBQ Chicken Salad

This was my first take at homemade BBQ sauce, and oh man, it was amazing!  I found the recipe on one of my favorite blogs, Iowa Girl Eats, and the ingredient list was full of our favorite spices and ingredients, so I figured it would be tasty, but had no idea what to expect.

We were pleasantly surprised with the sweet, tangy and slightly spicy flavors bursting from this Chipotle Mango BBQ sauce.  And my boyfriend was impressed at how quickly this sauce came together!

I had some leftover roasted potatoes and we used this as a dipping sauce which was fab, and we also turned this BBQ sauce into a dressing and marinade for Chipotle Mango BBQ Chicken Salads.  It makes a little over two cups of sauce, but I guarantee you it won’t last long!  I can’t wait to try it on some burgers… yum 🙂

What you’ll need for the sauce: mango, chipotle pepper in adobo sauce, ketchup, apple juice, onion, garlic, lemon juice, rice vinegar, brown sugar, canola oil, paprika, salt, black pepper.

Combine all ingredients into a saucepan.

Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often.

For the salad, marinate chicken breasts in some of the prepared Chipotle Mango BBQ Sauce for at least 15 minutes, or up to 3 hours.  I only had 15 minutes but I can only imagine how much more flavorful it would be after 3 hours!  Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.   Allow both to rest for 5 minutes off the grill before slicing chicken and cutting kernels off the cob.

To prepare the dressing, whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.   Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing. Enjoy!

Chipotle Mango BBQ Sauce & Chicken Salad

Recipe from Iowa Girl Eats

Makes 2 salads and a little over 2 cups of dressing

For the BBQ Sauce: 

• 1 mango, diced
• 1 chipotle pepper in adobo sauce + 2 teaspoons adobo sauce
• 1/2 cup ketchup
• 1/2 cup apple juice
• 1/4 onion, chopped
• 4 cloves garlic, smashed and peeled
• Juice from 1/2 lemon
• 2 Tablespoons unseasoned rice vinegar
• 2 Tablespoons brown sugar
• 1 Tablespoon canola oil
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper

For the dressing:

• 2 Tablespoons prepared Chipotle Mango BBQ Sauce
• 2 Tablespoons plain Greek yogurt
• 1-2 teaspoons lime juice (maybe more, maybe less)
• salt & pepper

For the salad:

• 2 chicken breasts
• 2 ears sweet corn, shucked
• 1 vine-ripened tomato, cut into wedges
• 1/4 cup chopped cilantro
• 1 bag Dole Romaine Salad mix

Steps:

1. For the Chipotle Mango BBQ Sauce: Combine all ingredients for Chipotle Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
2. For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
3. For the salad: Marinate chicken breasts in some of the prepared Chipotle Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
4. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing. Enjoy!

Hugs, kisses & yummy dishes… xoxo

Lauren