Caribbean Chicken Salad
Ingredients
The salad
-
4
tablespoons
reduced sodium soy sauce
-
4
tablespoons
extra virgin olive oil
-
2
tablespoons
brown sugar
-
2
teaspoons
ground ginger
-
4
thin cut
chicken breasts (about 12 ounces)
-
½
small
red onion (thinly sliced)
-
18
ounces
chopped romaine lettuce
-
2
medium
red bell peppers (cored and diced)
-
1
cup
canned reduced-sodium black beans (rinsed and drained)
-
15
ounces
mandarin oranges (drained)
-
Fresh
cilantro (for serving)
The mango dressing
-
1
large
mango (peeled, pitted and roughly chopped) or 1 ¼ cups frozen mango chunks
-
⅓
cup
freshly squeezed lime juice
-
1
tablespoon
honey
-
½
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground coriander
-
¼
teaspoon
cayenne
-
3
tablespoons
extra virgin olive oil
Instructions
- Combine soy sauce, olive oil, brown sugar, and ginger in a ziptop bag and mix well.
- Add chicken to the marinade, seal the bag, and refrigerate for 30 minutes or overnight.
- Soak sliced red onions in water to mellow their flavor.
- Prepare the mango dressing by blending mango, lime juice, honey, cumin, coriander, and cayenne until smooth, then drizzle in olive oil while blending.
- Heat a grill pan and cook the chicken for about 2 minutes per side until fully cooked.
- Let the chicken rest, then cut into bite-sized pieces.
- In a large bowl, combine romaine, red bell pepper, black beans, and red onion.
- Add the chicken and toss with the mango dressing, then top with oranges and cilantro before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
371
Total fat
11g
Total carbohydrates
46g
Total protein
26g
Sodium
591mg
Cholesterol
49mg
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