Mango Chicken Chop Salad
Ingredients
- 2 pound and 10 ounces chopped romaine lettuce
- 12 ounces peeled jicama, diced ¼ inch
- 6 ounces red onion, thinly sliced
- 6 ounces black beans, drained and rinsed
- 1 pound and 8 ounces peeled and pitted ripe Fresh Mango, diced ¼ inch
- 12 ounces cucumber, quartered and sliced
- 1 pound and 2 ounces grape tomatoes, halved
- 1 pound and 2 ounces orange segments
ANCHO MANGO BARBECUE CHICKEN:
- 1/2 tsp olive oil
- 1 ounce peeled and pitted ripe Fresh Mango, diced 1 inch
- 1 tbsp 1 tablespoon ancho pepper powder
- 1 ounce onion, diced 1/4 inch
- 1 cup 1 cup ketchup
- 2 pounds and 6 ounces chicken breast
CHIPOTLE ORANGE DRESSING:
- 5/8 tsp minced garlic
- 9 tbsp fresh orange juice
- 1/4 tsp ground cumin
- 7 tbsp olive oil
- 1/4 tsp freshly ground black pepper
- 1 tbsp + 3/8 teaspoon minced shallot
- 1 2/3 tsp minced chipotle pepper in adobe sauce
- 2 tbsp + ¾ teaspoon fresh lemon juice
- 1/4 tsp salt
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Instructions
PER SERVING:
- 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.
- Hold refrigerated and use within 3 days
Categories: Salads