Chipotle Chicken Mango Salad
Sonoran Spice
2
15 minutes
15 minutes
460
American
Course Salad
Sweet mangos, buttery avocados, refreshing cucumbers, and a spicy Greek yogurt dressing balance out the smokey chipotle chicken in this salad. This salad is exploding with a variety of flavors and textures, making it SO satisfying (and secretly good for you!)
I love salads. There was a time where I actually used to hate them though. Growing up I would ask my mom the phrase us parents know too well, and this was the typical dialogue between us on a daily basis-
“MOOOOOOM, what is there to eat?!”
“Well, you can have a cheese crisp, a sandwich, leftovers in the fridge. Or how about I make you a salad?”
“I’m not a rabbit mom! I’m not going to eat a salad!!!”
I would have gladly taken on the diet of a rabbit if this was the kind of “salads” rabbits supposedly ate. If only I knew the potential of a salad then like I do now…
Chipotle Chicken Mango Salad – An Overview
Let’s do a little breakdown of this– It all starts with a smokey, spicy, grilled chipotle spiced chicken breast. It’s then topped with creamy, buttery avocados, sweet ripe mango, crunchy refreshing cucumbers, a hint of red onions, a small handful of fresh cilantro, all piled on a bed of crisp lettuce, then drizzled with a creamy chipotle greek yogurt ranch that helps cool off your taste buds. I’m a total texture junkie, so this salad was right up my alley. Each bite contains a little something different and exciting.
For the chicken and for the ranch, I used this chipotle powder from Sonoran Spice Company. I have a new obsession with chipotle powder for the past few months. It not only adds some heat but a ton of savory, smokey flavor! It’s my new go-to spice to put on grilled chicken, meat for tacos, and if I want to spice up my dressings.
Even my mom loved this salad, and she hates spicy food. The chicken does pack a bit of a kick, so if you can’t handle a lot of spice, just omit the chipotle powder in the dressing and use it just on the chicken.
You don’t have to worry about neatly organizing all the different ingredients into little sections like I did, you can just throw everything into a large bowl and eat as is!
Nutrition
Calories:460kcal |Carbohydrates:37g |Protein:34g |Fat:20g |Saturated Fat:4g |Cholesterol:81mg |Sodium:2218mg |Potassium:1325mg |Fiber:9g |Sugar:18g |Vitamin A:2945IU |Vitamin C:44.1mg |Calcium:157mg |Iron:1.5mg
Ingredients
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1 Romaine Quartered and Chopped
1 Avocado Diced
1 Mango Diced
1/4 Red Onion Small Diced
1/4 English Cucumber quartered and diced
1 Cilantro roughly chopped
Chipotle Chicken (recipe below)
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2 6-8 Oz Skinless Chicken Breasts (or one large breast sliced in half lengthwise)
1 teaspoon Kosher salt
1 teaspoon Chipotle powder
1/2 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
Olive Oil
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½ Cup Milk
½ Cup Greek Yogurt
1 ½ tbsp Ranch Powder Mix
½ tsp Chipotle powder
Directions
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Whisk together all ingredients until smooth. Refrigerate for at least 30 minutes. (if you like thicker ranch, use 1/4 cup milk and 3/4 cup yogurt)
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Preheat grill over medium-high heat. Mix together all of the spices and evenly coat both sides of the chicken. Set aside to marinate for 30 minutes at room temperature (optional).
Drizzle chicken with olive oil and grill for 3-4 minutes per side, or until fully cooked (internal temperature should be 160 degrees). Set chicken onto a plate or cutting board and let rest for 10 minutes. Dice into bite-sized pieces.
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Place lettuce into the bottom of 2 bowls. Place all ingredients into groups on top of the lettuce, or just combine everything into a large bowl.
Toss with dressing and divide into 2 portions.