Chipotle-Mango BBQ Chicken Salad

From The Culinary Couple | Source Iowa Girl Eats

Makes 2 large salads + a munchkin meal.

Ingredients for the BBQ Sauce

  • 1 mango, chopped
  • 1 apple, chopped
  • 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Ingredients for the Dressing

  • 4 tablespoons prepared Chipotle-Mango BBQ Sauce
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons lime juice
  • salt and pepper to taste

Ingredients for the Salad

  • 2 chicken breasts
  • 2 ears sweet corn, shucked, cooked, and cut from the cob
  • 1 tomato, cut into wedges
  • 1/4 cup chopped cilantro
  • 1 bunch mixed salad greens


  1. For the Chipotle-Mango BBQ Sauce: Combine all ingredients in 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. Add salt and pepper to taste. Refrigerate until ready to use.
  3. For the salad: Marinate chicken breasts in the remaining BBQ sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until cooked through. Allow the chicken to rest for 5 minutes before slicing.
  4. Divide salad greens between two plates (and a high chair tray!), then top with corn, tomatoes, cilantro, and grilled chicken. Drizzle prepared dressing on top.