Caribbean Chicken Salad with Mango Dressing

Name: Caribbean Chicken Salad with Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Central American,Caribbean
Ingredients: 1 cup canned reduced sodium black beans, rinsed and drained; 1/4 teaspoon cayenne; 4 thin cut chicken breasts* (about 12 ounces); 3 tablespoons extra virgin olive oil; 4 tablespoons extra virgin olive oil; Fresh cilantro, for serving; 1/4 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 teaspoons ground ginger; 1 tablespoon honey; 1/2 teaspoon kosher salt; 2 tablespoons brown sugar (light or dark); 1/3 cup freshly squeezed lime juice, (about 2 medium size limes, though you may need additional if the limes are not very juicy); 15 ounces mandarin oranges in light syrup, drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple); 1 large mango*, peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks; 2 red bell peppers, cored and diced; 1/2 small red onion, thinly sliced; 4 tablespoons reduced sodium soy sauce; 18 ounces chopped romaine lettuce, leafy greens and hearts

Ready in 45m
Serves 4
558 calories
54.94g carbs

You can never have too many Central American recipes, so give Caribbean Chicken Salad with Mango Dressing a try. This main course has 558 calories, 27g of protein, and 28g of fat per serving. This recipe serves 4. For $3.2 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Well Plated requires brown sugar, cayenne, ground coriander, and kosher salt. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. 147 people found this recipe to be yummy and satisfying.

19 ingredients

1 cup reduced sodium black beans
1/4 tsps cayenne
12 oz chicken breasts
3 tbsps extra virgin olive oil
4 tbsps extra virgin olive oil
4 servings cilantro
1/4 tsps ground coriander
1/2 tsps ground cumin
2 tsps ground ginger
1 tbsp honey
1/2 tsps kosher salt
2 tbsps brown sugar
cups lime juice
15 oz mandarin oranges in syrup
1 large mango
2 bell peppers
1/2 small onion
4 tbsps reduced sodium soy sauce
18 oz romaine lettuce

Instructions

Place thesoy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine.
Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side.
Let marinade for 30minutes orrefrigerateovernight. (If refrigerating overnight, let thechicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
Place the sliced red onions in a small bowl with water.