Mango Sauced Chicken Salad
I had some odds and ends in the refridgerator including a marvelous Chipotle Mango BBQ sauce. Stuck my pinky in it and decided it would also make a great sauce for a chicken salad. Here is what I came up with.
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 4
advance
no cook
picnics
low fat
low carb
chicken
contains white meat
gluten free
red meat free
shellfish free
dairy free
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 -- chipotle mango bbq sauce --
- note: makes 2c and you need 1/2c for the recipe
- 1.5 cups mango peeled, pitted and rough chopped
- 0.75 cup cilantro fresh, loose packed and chopped
- 2 tablespoons chipotles canned in adobo sauce
- 2 tablespoons rice vinegar
- 4 cloves garlic peeled and pressed
- 2 tablespoons lemon juice
- 1 -- chicken salad --
- 2 cup chicken cooked and chopped
- 0.5 cup bell pepper i chose orange but the color is yours to select
- 0.25 cup cranberries dried
- 2 tablespoons pine nuts
- 1 tablespoon tarragon
- 1 salt and pepper to taste
- Carbohydrate 17.4004656260529 g
- Cholesterol 84 mg
- Fat 22.37599375 g
- Fiber 2.9908062197905 g
- Protein 22.4796006250464 g
- Saturated Fat 5.51452525 g
- Serving Size 1 1 Serving (248g)
- Sodium 123.235625000122 mg
- Sugar 14.4096594062624 g
- Trans Fat 1.865152 g
- Calories 357 calories
--------- Chipotle Mango BBQ Sauce ---------- Place all the ingredients for the BBQ sauce in the blender or food processor and puree until smooth. --------- Chicken Salad ---------- Dice the bell pepper into very small pieces. You don't want the pepper arguing with you if you try to stuff a pita or tomato or something. Pop the bell pepper into the microwave for about 45 seconds on high to soften slightly. Mix the chicken, pepper, cranberries and pine nuts in a large bowl with about 1/2 cup of the mango sauce. Allow salad to chill for at least two hours so the flavors get to be friends.
