Island-spiced Chicken Salad With Mango And Scallio... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This sweet and spicy salad is so good!! Great as a light dinner or lunch. Really nice on a hot Summer night!! Ingredients:
salt and freshly ground black pepper |
1/2 tsp. ground allspice |
1/2 tsp. ground cinnamon |
heaping 1/4 tsp. chipotle powder |
2 lbs. boneless, skinless chicken thighs (about 8), trimmed of fatty patches |
2 anaheim or poblano chiles, halved, cored, and seeded |
6 scallions (both white and green parts), ends trimmed |
3 tbs. canola or peanut oil |
2 mangos pitted and cut into 1/2-inch dice (about 2 cups) |
1 tbs. fresh lime juice, more to taste |
Directions:
1. In a small bowl, mix 1-1/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder. Sprinkle the chicken all over with the spice rub. Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
2. Set the chicken over the hot grill, and the chiles and scallions over the cooler part of the grill. Leave one side unlit if you ahve dual burners.Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes. Continue to grill the peppers and scallions until they brown and become just tender, about 3 minutes more. Grill the chicken, flipping as needed, until it is firm to the touch and cooked through (slice into a thicker piece of the chicken with a knife to check), 6 to 8 more minutes. Transfer the chicken and vegetables to a large cutting board to cool. Coarsely chop the chicken, peppers, and scallions.
3. In a large serving bowl, toss the mango with the chicken, peppers, and scallions. Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately.
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