Grilled Chicken, Corn and Mango Salad With Chipotle Dressing
Vegetable oil for onion and chicken
1 red onion, peeled and cut into slices, about 1/2 inch thick
1 1/2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper to taste
4 ears corn, cooked
2 tablespoons cider vinegar
1 teaspoon sugar
1 tablespoon adobo sauce (from a can of chipotle in adobo sauce)
6 tablespoons canola oil
2 chipotle chili peppers (from a can of chipotle in adobo), seeded and chopped
2 mangoes, peeled, seeded and diced
Preheat the grill or broiler.
Brush both sides of the onion slices with oil. Season the chicken on both sides with salt and pepper to taste, then brush with oil.
Grill or broil the chicken and onions, turning once, until the chicken is cooked through and the onions are lightly charred. Add the corn on the cob and cook, turning frequently, until the corn is lightly browned on all sides. Transfer the chicken, onions and corn to a cutting board.
Cut the chicken into 1/4- to 1/2-inch-thick strips. Transfer to a large bowl. Using a sharp knife, cut the corn kernels from the cobs and add them to the bowl with the chicken; discard the cobs.
In a small bowl, whisk together the vinegar, sugar, adobo sauce and salt to taste. Whisking constantly, slowly add the canola oil and whisk until completely combined. Add the chopped chipotle and the vinaigrette to the salad along with the mango and toss to combine. Top with the grilled onions. Serve immediately.