Chicken, Mango, and Chipotle Taco Salad


Votes: 1

How to Make - Chicken, Mango, and Chipotle Taco Salad
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Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 436, total fat 30 G., saturated fats 9 G., proteins 20 G., carbohydrates 24 G., fiber 7 G., cholesterol 54 mg, sodium 267 mg, sugar 5 G.


A sweet and spicy vinaigrette with mango and chipotle peppers plays double duty in this Mexican-inspired salad: it not only serves as a dressing but also helps transform canned beans and corn into a quick salsa. All salad ingredients are placed in individual piles on a plate and tossed just before eating.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 1 can (400g) canned black beans, rinsed
  • 1 cup frozen popcorn, thawed
  • 2 plum tomatoes, cut into pieces
  • 3/4 cup Mexican Mango-Chipotle Vinaigrette + extra for serving
  • Half a head of iceberg lettuce, shredded (about 8 cups)
  • 2 cups shredded grilled chicken (skin removed)
  • 1 cup grated sharp cheddar (about 110 g)
  • 2 cups corn tortillas, broken



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Cooking the dish according to the recipe:


  1. Combine the beans, corn, tomatoes, and 3 tablespoons of the Mexican mango-chipotle vinaigrette in a bowl. Let sit, stirring occasionally, until the vegetables release their juices, about 10 minutes.

    Refueling:

    Mix all ingredients until pureed.

    • 1 cup ripe mango pieces
    • 1/4 cup apple cider vinegar
    • 2 tbsp Key lime
    • 2 tbsp. l. olive oil
    • 1 tbsp. honey
    • 1/2 tsp salt
    • 1/4 tsp ground ginger
    • 1/8 tsp ground chipotle
  2. Divide the lettuce leaves among 6 plates and top with the vegetable mixture with all its juices, chicken, cheese, and tortilla chips. Drizzle with the remaining vinaigrette.






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