Jun 21, 2012

Mango BBQ Chicken Salad

Summer is here people. I have said it before and I will say it again...for me Summer means salads.

I love...

love, love...

LUUHHHVE salads.

Nothing is yummier to me than a heaping plate full of salady goodness (okay maybe I also like a big bag of Starbursts).

On Father's Day, this was on the menu. I think that I might have enjoyed this meal more than the Man of the House. Don't get me wrong, he enjoyed it. I just pretty much "yummed" and "oohed" the whole time while eating. I was just shy of licking my plate, and I can probably attribute my good manners to the fact that I don't want my Little Men licking their plates for every meal thereafter.

The homemade mango bbq sauce marinates the chicken to perfection. The grilled chicken was SO good. SO good you guys. I am pretty sure I ate half a chicken breast before I even assembled my salad.

The grilled corn was insane. It added such a good flavor and texture to the salad. The dressing was a perfect topping to such a fresh salad.

Yeah I liked it...did you guys get that already?

Go get your Summer on and enjoy a salad or two for me.

Mango BBQ Chicken Salad 
adapted from Iowa Girl Eats

Mango BBQ Sauce:
1 mango, chopped
1 chipotle pepper in adobo sauce, plus 1 teaspoons of the adobo sauce
1/2 cup ketchup
1/2 cup apple juice
1/4 onion, chopped
2 tsp minced garlic
juice from 1/2 lemon
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon canola oil
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
The dressing:
2 tablespoons prepared mango bbq sauce
2 tablespoons plain Greek yogurt
1-2 teaspoons lime juice 
3 tablespoons light ranch dressing
The salad:
2 chicken breasts
2 ears sweet corn, shucked
1 vine-ripened tomato, diced
1 cup of reduced-fat Mexican Blend shredded cheese
1 head of Romaine Lettuce, cut into bite-sized pieces
To make the BBQ sauce: Combine all ingredients for the 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.
To make the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice if you want.
To make the salad:  Marinate chicken breasts in some of the prepared mango bbq sauce for 2-3 hours. Grill over medium-high heat for 7-8 minutes per side until no longer pink in the middle, until internal temperature is 165 degrees. Allow to rest for 5 minutes off the grill before slicing. Here is where I snagged myself a couple of itty bitty bites. YUM. 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.
Next, divide lettuce between two plates, then top with grilled corn, tomatoes, shredded cheese, and grilled chicken. Drizzle with prepared dressing.

Now, admire your beautiful salad seconds before you inhale it.


Jocelyn said...

That salad looks so fresh and refreshing! I love the mango bbq sauce!!!!

Maggie and Sheepie said...

I love keeping Trader Joe's bags of frozen mango in my freezer. I bet that would come in handy for this recipe!

Stockhoff Family said...

So let me just be sure, you LIKED this one. I should try it then? =) Just wanted to be sure because your post was a little vague on your feelings for the salad!!! Haha


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