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Chipotle Chicken Salad
Anthony

Chipotle Chicken Salad with Mango Salsa

You can use this Chipotle Chicken Salad recipe (sans lettuce) for any sort of tex-mex sort of dish. This is great with some shredded jack cheese and rolled up in a tortilla like a burrito. It's great to serve with fried eggs and tortilla chips. Personally I like it best served as cold left overs in the middle of the night with a big spoon and a bottle of habanero hot sauce.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mango Salsa
  • 1 Mango finely diced
  • 1/4 Cup Red Onion finely diced
  • 1 Jalapeno finely diced
  • 2 Tbs Cilantro minced
  • 1/2 Cup Roma Tomato finely diced
  • Juice of 1 Lime
  • Salt to taste
  • Chipotle Chicken
  • 2 Tbs Vegetable Oil
  • 1 Cob Corn
  • 1 Medium Onion Diced
  • 1 Yellow Bell Pepper Diced
  • 1-2 Jalapeno Diced (optional)
  • 1 Small Can Chipotle Peppers Diced
  • 2-3 Roma Tomatoes Diced
  • 1/2 Can Black Beans Rinsed
  • 1 Chicken Breast 1/2 inch cubes
  • Salad
  • 1 Head Romain Lettuce washed and chopped
  • Juice of 1 Lime

Method
 

  1. Mango Salsa
  2. Prep all ingredients and combine in a small mixing owl. Toss with lime juice and salt to taste. Refrigerate for an hour or more before serving.
  3. Chipotle Chicken
  4. Heat oil in a 12 inch skillet over medium heat. Add corn kernels and fry, tossing often, until they begin to pop. Toss in Onions and sweat for a couple minutes until they begin to soften.
  5. Add Bell and Jalapeño Peppers and a pinch of salt. Toss and heat for a few minutes until softened.
  6. Move Peppers and Onions to one side of the pan and add Chipotle Peppers, Tomatoes, and Black Beans. Slowly incorporate with peppers and onions. Simmer over medium to medium-low heat stirring occasionally while the tomatoes break down. 
  7. As the sauce begins to form clear a space for the chicken on one side of the pan. Distribute chicken on empty side of pan and allow to cook untouched for a few minutes. Once the chicken is easily moved start to stir everything together. Allow to finish cooking until the centers of the chicken are opaque - about 10 minutes. 
  8. Salad
  9. Rinse and dry one head of Romaine lettuce. Chop in to small half inch piece and toss with Lime Juice. 
  10. Assemble
  11. Serve Chipotle Chicken along side Romaine Lettuce topped with Mango Salsa and lime wedges.
  12. Optionally top with shredded Jack Cheese, Diced Avocado, or Sour Cream.