Mango Chicken Chop Salad
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Servings: 12
Prep Time:
Course: Mango Lunch & Dinner Recipes, Mango Salad Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes

INGREDIENTS

  • 2 pounds 10 ounces chopped romaine lettuce
  • 1 pound 8 ounces peeled and pitted ripe Fresh Mango, diced ¼ inch
  • 12 ounces peeled jicama, diced ¼ inch
  • 12 ounces cucumber, quartered and sliced
  • 6 ounces red onion, thinly sliced
  • 1 pound 2 ounces grape tomatoes, halved
  • 6 ounces black beans, drained and rinsed
  • 1 pound 2 ounces orange segments
  • ANCHO MANGO BARBECUE CHICKEN:

  • 1/2 teaspoon olive oil
  • 1 ounce onion, diced 1/4 inch
  • 10 ounces peeled and pitted ripe Fresh Mango, diced 1 inch
  • 1 cup ketchup
  • 1 tablespoon ancho pepper powder
  • 2 pounds 6 ounces chicken breast
  • CHIPOTLE ORANGE DRESSING:

  • 5/8 teaspoon minced garlic
  • 1 tablespoon + 3/8 teaspoon minced shallot
  • 9 tablespoons fresh orange juice
  • 1 2/3 teaspoons minced chipotle pepper in adobe sauce
  • 1/4 teaspoon ground cumin
  • 2 tablespoons + ¾ teaspoon fresh lemon juice
  • 7 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Per serving:
    Place 3 ½ ounces lettuce on plate or in to-go container. Top with 2 ounces mango, 1 ounce jicama, 1 ounce cucumber, ½ ounce onion, 8 halves tomato, ½ ounce black beans, 2 ½ ounce portion ancho chicken and 6 orange segments. Hold refrigerated for same day service.

    To make Ancho Mango Barbecue Chicken:
    Heat oil in sauce pan; sauté 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˚F oven until cooked through, 7 to 10 minutes. Hold hot or cool quickly and use within 72 hours.

    To make Chipotle Orange Dressing:
    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.

    Source: Chef Chuck Hatfield, Sodexo

    Hold refrigerated and use within 3 days

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