--------- 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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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4|
|Calories from Fat: 201 (56%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 5g|
|Cholesterol 84mg||26 %|
|Sodium 123.2mg||4 %|
|Potassium 467.8mg||12 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 14.4g|
|Protein 22.5g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 357
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