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Grilled Chicken Salad With Corn, Mango, And Chipotle Dressing
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Submitted by:
Jimmy |
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Use fresh corn for this dish, it and the mangos have a great flavor that combines well with the chicken and chopotle sauce |
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INGREDIENTS:
- 3 tablespoon(s) , Vegetable Oil
- 1 large , Red Onion Sliced
- 1 1/2 pound(s) , Boneless Skinless Chicken Breasts
- 1 teaspoon(s) , Salt and Pepper
- 4 large , Ears of Corn
- 2 tablespoon(s) , Cider Vinegar
- 1 teaspoon(s) , Sugar
- 1 tablespoon(s) , Adobo Sauce
- 6 tablespoon(s) , Canola Oil
- 2 medium , Chipotle Peppers Seeded and Chopped
- 2 medium , Mangos Peeled, Seeded and Diced
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| Instructions: |
Preheat the grill or broiler.
Brush both sides of the onion slices with oil. Season the chicken on both sides with salt and pepper to taste, then brush with oil.
Grill or broil the chicken and onions, turning once, until the chicken is cooked through and the onions are lightly charred. (about 20 minutes) Add the corn on the cob and cook, turning frequently, until the corn is lightly browned on all sides. Transfer the chicken, onions and corn to a cutting board.
Cut the chicken into 1/4- to 1/2-inch-thick strips. Transfer to a large bowl. Using a sharp knife, cut the corn kernels from the cobs and add them to the bowl with the chicken; discard the cobs.
In a small bowl, whisk together the vinegar, sugar, adobo sauce and salt to taste. Whisking constantly, slowly add the canola oil and whisk until completely combined. Add the chopped chipotle and the vinaigrette to the salad along with the mango and toss to combine. Top with the grilled onions. Serve immediately. |
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