This salad has everything I want in one bowl: smoky chipotle chicken, juicy mango, creamy avocado, sweet corn, and plenty of crunch. But, the mango vinaigrette is really the best part. It’s sweet, tangy, a little spicy, and I could honestly put it on just about anything. We’re not making boring salads over here.
Tini’s Tips
Let the chicken marinate for as long as you can. Thirty minutes works, but leaving it for a few hours, or even overnight, gives it so much more flavor.
Let the mango syrup cool completely before adding it to the vinaigrette.
Fresh or frozen mango will work for the syrup, so use whatever you already have on hand.
If you have extra mango syrup left over, save it in the refrigerator for another batch of dressing, or add it to a drink!
For the corn, fresh, frozen or canned works. If using fresh, you may want to sauté it for a minute or two, for frozen, you could do the same (or zap it in the microwave). If using canned corn, be sure to drain it before using.
Serves 4
What You’ll Need
For the Chipotle Chicken
4 boneless, skinless chicken breasts (about 2 pounds)
1½ teaspoons cayenne pepper
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