Chipotle mango Santa Fe

For this recipe you will need the following:

6 boneless skinless chicken thighs.

1 tablespoon Chilli powder

1 tablespoon garlic powder

1 teaspoon cumin

1 teaspoon coriander

pinch sea salt

1/4 cup lime juice

1-2 cups fresh diced tomatoes

half yellow pepper diced

half purple onion diced

1/4 cup chopped cilantro

2 cloves garlic

pinch sea salt

1/2 cup Mango White Balsamic Vinegar

1/4 cup Chipotle Olive Oil

1 1/2 cups corn

1 cup black beans rinsed

3 cups chopped spinach

half head of iceberg lettuce

1 cup green onions chopped

1 avocado chopped

Prepare the chicken:

Combine chilli powder, garlic powder, cumin coriander, salt and lime juice. 

Put chicken into baking dish, and pour mixture over chicken until fully coated.

Cover and bake at 350 degrees (25-30 mins) until chicken is tender and juicy. 

With two forks pull apart the chicken thighs until the chicken is nice and shredded.

Set aside.

Prepare the Pico De Gallo:

In a bowl combine tomatoes, peppers, onions, garlic, cilantro, Oil & Vinegar.

Cover and refrigerate until needed.

Prepare the greens, beans and corn: 

Chop spinach and iceberg lettuce.

Mix in black beans and corn.

To serve, spoon pico de gallo over mixed greens and top with shredded chicken avocado, cilantro, green onions and a spoonful of sour cream.

For this recipe…