Fresh Mango & Black Bean Salad with Grilled Chicken

By PKMom

Ingredients

• 1/2 cup prepared vinaigrette salad dressing
• 1/4 cup chopped fresh cilantro
• 2 teaspoons grated lime peel
• 6 boneless skinless chicken breast halves, about 2 pounds
• 1 can (19 ounces) black beans, drained and rinsed
• 1/4 cup chopped red onion
• 1/4 cup finely chopped jalapeño peppers
• 2 ripe mangos

Details

Servings 6

Preparation

Step 1

In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place 1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes.

Meanwhile, in a medium bowl, combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the“cheeks.”Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango.

Remove chicken from marinade; discard marinade. Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.

PARTYDIPVARIATION:
To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.