Caribbean Chicken Salad with Mango Dressing
from Well Plated

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