ensalada de pollo a la plancha con aderezo de mango y chipotle

ensalada de pollo a la plancha con aderezo de mango y chipotle

Craving a restaurant-quality meal that's both fresh and exciting? Prepare to be transported to the vibrant streets of Mexico with this mouthwatering grilled chicken salad that combines the smoky heat of chipotle with the sweet, tropical essence of ripe mango. This isn't just another boring salad – it's a flavor explosion that will make your taste buds dance and your dinner guests beg for the recipe!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 2 chicken breasts
  2. 1 ripe mango, diced
  3. 1 tablespoon chipotle sauce
  4. 4 cups mixed greens
  5. 1/4 cup red onion, sliced
  6. 1/4 cup cilantro, chopped
  7. 2 tablespoons olive oil
  8. Salt and pepper to taste

Instructions

  1. Begin by preparing all your ingredients. Dice the ripe mango, slice the red onion, and chop the cilantro. Set them aside in separate bowls for easy access.
  2. Next, take the chicken breasts and pat them dry with paper towels. This will help them sear properly on the grill or in the pan.
  3. Season the chicken breasts generously with salt and pepper on both sides. This will enhance the flavor of the chicken.
  4. In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
  5. Once the oil is hot, add the seasoned chicken breasts to the pan. Cook for about 6-7 minutes on one side without moving them, allowing a nice sear to form.
  6. Flip the chicken breasts and cook for an additional 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
  7. While the chicken is cooking, prepare the mango chipotle dressing. In a small bowl, combine the diced mango and 1 tablespoon of chipotle sauce. Mix well until the mango is coated with the sauce.
  8. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into thin strips.
  9. In a large bowl, combine the mixed greens, sliced red onion, and chopped cilantro. Toss them gently to mix.
  10. To serve, place a generous portion of the mixed greens on each plate. Top with the sliced chicken and drizzle the mango chipotle dressing over the top.
  11. Garnish with additional cilantro if desired, and serve immediately. Enjoy your ensalada de pollo a la plancha con aderezo de mango y chipotle!

Tips

  1. Pat the chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear.
  2. Use a meat thermometer to check that chicken reaches 165°F for safe and juicy results.
  3. Let the chicken rest for 3-5 minutes after cooking to retain its moisture and make slicing easier.
  4. For extra flavor, marinate the chicken in a bit of olive oil and chipotle sauce for 30 minutes before cooking.
  5. Choose a ripe, sweet mango for the dressing to balance the chipotle's spiciness.
  6. If you don't have a grill pan, a regular skillet works perfectly – just ensure it's hot before adding the chicken.
  7. For a low-carb version, you can replace mixed greens with fresh spinach or arugula.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 15g

Protein: 28g

Fat: 18g

Saturated Fat: g

Cholesterol: 85mg

Pin Recipe Share Email

Share this:

Leave a Comment