Caribbean Chicken Salad with Mango Dressing
Full recipe at wellplated.com
Utensils needed:
- 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)
- 1/2 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 1/4 cups frozen and thawed mango chunks)
- 1/3 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
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 3 tablespoons extra virgin olive oil