1 chipotle pepper (from a can of chipotle peppers packed in adobo sauce), finely chopped
2 teaspoons lime juice
1/2 teaspoon salt
1 teaspoon garlic
1/2 red onion, thinly sliced
1 red bell pepper, chopped
2 mangoes, diced
1 15-ounce can black beans, drained and rinsed
1/3 cup crumbled queso fresco (you can also use crumbled feta)
1/2 cup bbq sauce (see note)
handful cilantro, roughly chopped
Slice chicken in half lengthwise. In a small bowl whisk together oil, chopped chipotle pepper, lime juice, salt, and garlic. Add sauce and chicken to a resealable bag, seal, and chill for 15 minutes.
Remove chicken from bag and discard the bag with remaining marinade. Cook chicken in a large skillet over medium heat for 4-5 minutes on each side or until no longer pink in the middle. Dice chicken and set aside.
Assemble salad by topping lettuce with onions, peppers, mangoes, black beans, and cheese. Drizzle with bbq sauce and serve with lime wedges for serving. Top with cilantro and serve.