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Caribbean Chicken Salad with Mango Dressing
from Well Plated

Name: Caribbean Chicken Salad with Mango Dressing
Prep time: 15M
Cook time: 45M(includingmarinatingtHecHicken)
Ingredients: 4 tablespoons reduced sodium soy sauce; 4 tablespoons extra virgin olive oil; 2 tablespoons brown sugar (light or dark); 2 teaspoons ground ginger; 4 thin cut chicken breasts* (about 12 ounces); ½ small red onion, thinly sliced; 18 ounces chopped romaine lettuce, leafy greens and hearts; 2 red bell peppers, cored and diced; 1 cup canned reduced sodium black beans, rinsed and drained; 15 ounces mandarin oranges in light syrup, drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple); Fresh cilantro, for serving; 1 large mango*, peeled, pitted and roughly chopped or 1 ¼ cups frozen and thawed mango chunks; ⅓ cup freshly squeezed lime juice, (about 2 medium size limes, though you may need additional if the limes are not very juicy); 1 tablespoon honey; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon ground coriander; ¼ teaspoon cayenne; 3 tablespoons extra virgin olive oil

Ingredients

You need 19 Ingredients

3 tablespoons extra virgin olive oil

¼ teaspoon cayenne

¼ teaspoon ground coriander

½ teaspoon kosher salt

½ teaspoon ground cumin

1 tablespoon honey

⅓ cup freshly squeezed lime juice, (about 2 medium size limes, though you may need additional if the limes are not very juicy)

1 large mango*, peeled, pitted and roughly chopped or 1 ¼ cups frozen and thawed mango chunks

Fresh cilantro, for serving

15 ounces mandarin oranges in light syrup, drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)

1 cup canned reduced sodium black beans, rinsed and drained

2 red bell peppers, cored and diced

18 ounces chopped romaine lettuce, leafy greens and hearts

½ small red onion, thinly sliced

4 thin cut chicken breasts* (about 12 ounces)

2 teaspoons ground ginger

2 tablespoons brown sugar (light or dark)

4 tablespoons extra virgin olive oil

4 tablespoons reduced sodium soy sauce

Steps

Showing 2 out of 5 Steps

Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
Place the soy 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 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.

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Well Plated