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Mango Chipotle Chicken Salad

Tiffany, Creme de la Crumb
  • 30 minutes
  • Serves 4

INGREDIENTS

2

medium/large boneless skinless chicken breasts

8 cups

chopped romaine lettuce

4 tbsp

oil

1

chipotle pepper (from a can of chipotle peppers packed in adobo sauce), finely chopped

2 tsp

lime juice

1/2 tsp

salt

1 tsp

garlic

1/2

red onion, thinly sliced

1

red bell pepper, chopped

2

mangoes, diced

1 15 ounce can

of black beans, drained and rinsed

1/3 cup

crumbled queso fresco (you can also use crumbled feta)

1/2 cup

bbq sauce (see note)

cilantro, roughly chopped