{"id":44381,"date":"2022-01-19T07:33:15","date_gmt":"2022-01-19T07:33:15","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-de-chuleta-de-pollo-con-mango\/"},"modified":"2024-07-12T16:28:09","modified_gmt":"2024-07-12T20:28:09","slug":"ensalada-de-chuleta-de-pollo-con-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-de-chuleta-de-pollo-con-mango\/","title":{"rendered":"Ensalada De Chuleta De Pollo Con Mango"},"content":{"rendered":"

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Ensalada De Chuleta De Pollo Con Mango<\/h2>\n

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  • 2 pound and 10 ounces chopped romaine lettuce<\/li>\n
  • 1 pound and 8 ounces peeled and pitted ripe Fresh Mango, diced \u00bc inch<\/li>\n
  • 12 ounces peeled jicama, diced \u00bc inch<\/li>\n
  • 12 ounces cucumber, quartered and sliced<\/li>\n
  • 6 ounces red onion, thinly sliced<\/li>\n
  • 1 pound and 2 ounces grape tomatoes, halved<\/li>\n
  • 6 ounces black beans, drained and rinsed<\/li>\n
  • 1 pound and 2 ounces orange segments<\/li>\n<\/ul>\n

    ANCHO MANGO BARBECUE CHICKEN:<\/h4>\n
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    • 1\/2 tsp olive oil<\/li>\n
    • 1 ounce onion, diced 1\/4 inch<\/li>\n
    • 1 ounce peeled and pitted ripe Fresh Mango, diced 1 inch<\/li>\n
    • 1 cup 1 cup ketchup<\/li>\n
    • 1 tbsp 1 tablespoon ancho pepper powder<\/li>\n
    • 2 pounds and 6 ounces chicken breast<\/li>\n<\/ul>\n

      CHIPOTLE ORANGE DRESSING:<\/h4>\n
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      • 5\/8 tsp minced garlic<\/li>\n
      • 1 tbsp + 3\/8 teaspoon minced shallot<\/li>\n
      • 9 tbsp fresh orange juice<\/li>\n
      • 1 2\/3 tsp minced chipotle pepper in adobe sauce<\/li>\n
      • 1\/4 tsp ground cumin<\/li>\n
      • 2 tbsp + \u00be teaspoon fresh lemon juice<\/li>\n
      • 7 tbsp olive oil<\/li>\n
      • 1\/4 tsp salt<\/li>\n
      • 1\/4 tsp freshly ground black pepper<\/li>\n<\/ul>\n<\/div>\n
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        Per serving:<\/h4>\n
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        1. Per serving: Place 3 \u00bd ounces lettuce on plate or in to-go container. Top with 2 ounces mango, 1 ounce jicama, 1 ounce cucumber, \u00bd ounce onion, 8 halves tomato, \u00bd ounce black beans, 2 \u00bd ounce portion ancho chicken and 6 orange segments. Hold refrigerated for same day service.<\/li>\n<\/ol>\n

          To make Ancho Mango Barbecue Chicken:<\/h4>\n
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          1. Heat oil in sauce pan; saut\u00e9 onion until soft. Add mango, ketchup and ancho pepper powder; simmer 15 minutes. Puree in blender. Cool mixture quickly. Coat chicken breast with cooled sauce; marinate 1 hour. Grill chicken until marked on both sides. Finish in 275\u02daF oven until cooked through, 7 to 10 minutes. Hold hot or cool quickly and use within 72 hours.<\/li>\n<\/ol>\n

            To make Chipotle Orange Dressing:<\/h4>\n
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            1. In a bowl, combine garlic, shallot, orange juice, chipotle, cumin and lemon juice; slowly whisk in olive oil until emulsified. Season with salt and pepper.<\/li>\n
            2. Hold refrigerated and use within 3 days<\/li>\n<\/ol>\n<\/div>\n
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              Source: Chef Chuck Hatfield, Sodexo<\/p>\n<\/div>\n

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              Almuerzo, Cena, Creaci\u00f3n del chef, Ensalada<\/div>\n
              Chicken<\/div>\n<\/div>\n<\/div>\n

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