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Sweet and Spicy BBQ Chicken with Corn Salad

Gluten free • 50 mins to make • Serves 4

Meat

8 Chicken thighs, trimmed (about 1 1/2 pounds), boneless skinless

Produce

2 Carrots, medium
4 ears Corn
2 small cloves Garlic
1/4 cup Golden raisins
2 cups Mango chunks, frozen
6 cups Salad greens, mixed
5 Sun-dried tomatoes

Condiments

3 tbsp Honey

Baking & Spices

1/4 tsp Cayenne pepper
1 Kosher salt

Oils & Vinegars

5/16 cup Apple cider vinegar
2 tbsp Olive oil

Dairy

2 1/8 cups Yogurt, lowfat plain
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