DistributorsMain dishes · CRESPO KITCHEN
Ancho chicken salad with mango and orange
Ancho chicken over vegetables, mango and orange with chipotle dressing.
12 servingsFresh mango
© 2026 National Mango BoardIngredients
- Salad: 2 pounds 10 ounces chopped romaine
- Salad: 1 pound 8 ounces peeled diced mango
- Salad: 12 ounces diced jicama
- Salad: 12 ounces sliced cucumber
- Salad: 6 ounces sliced red onion
- Salad: 1 pound 2 ounces halved grape tomatoes
- Salad: 6 ounces cooked drained black beans
- Salad: 1 pound 2 ounces orange segments
- Chicken: 2 pounds 6 ounces chicken breast
- Chicken sauce: ½ teaspoon olive oil
- Chicken sauce: 1 ounce chopped onion
- Chicken sauce: 1 ounce diced mango
- Chicken sauce: 1 cup ketchup
- Chicken sauce: 1 tablespoon ancho chile powder
- Dressing: ⅝ teaspoon minced garlic
- Dressing: 1 tablespoon plus ⅜ teaspoon minced shallot
- Dressing: 9 tablespoons orange juice
- Dressing: 1⅔ teaspoons minced chipotle in adobo
- Dressing: ¼ teaspoon cumin
- Dressing: 2 tablespoons plus ¾ teaspoon lemon juice
- Dressing: 7 tablespoons olive oil
- Dressing: ¼ teaspoon salt
- Dressing: ¼ teaspoon black pepper
Method
- Soften the sauce onion in ½ teaspoon oil. Add mango, ketchup and ancho and simmer 15 minutes. Blend and cool before coating the chicken; refrigerate 1 hour to marinate.
- Grill the chicken until marked on both sides, then finish in a 275°F oven until the center reaches 165°F. Slice.
- Mix the dressing garlic, shallot, orange juice, chipotle, cumin and lemon juice. Slowly whisk in the 7 tablespoons oil and season.
- Divide lettuce among 12 plates and add mango, jicama, cucumber, onion, tomatoes, beans, chicken and orange. Dress just before serving.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board