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.
Yield: 4 Ready in 20 minutes
18 people trying soon
|1 -- Chipotle Mango BBQ Sauce --|
|Note: Makes 2c and you need 1/2c for the recipe|
|1.5 cupsMango; peeled, pitted and rough chopped|
|0.75 cupCilantro; fresh, loose packed and chopped|
|2 tablespoonsChipotles; canned in adobo sauce|
|2 tablespoonsrice vinegar|
|4 clovesGarlic; peeled and pressed|
|2 tablespoonsLemon juice|
|1 tablespoonOlive oil|
|1 teaspoonBlack pepper|
|1 -- Chicken Salad --|
|2 cupChicken; cooked and chopped|
|0.5 cupBell pepper; I chose orange but the color is yours to select|
|0.25 cupCranberries; dried|
|2 tablespoonsPine nuts|
|1 Salt and pepper to taste|
Mango Sauced Chicken Salad Preparation
--------- 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.
The BBQ sauce will stay in the refridgerator for quite awhile. I found that when I used it to marinade the broil some chicken quarters it burnt. So if you use it that way, apply at the end of the cooking cycle.
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