Caribbean Chicken Salad with Mango Dressing

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: FOR THE CARIBBEAN CHICKEN SALAD:

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

subheading: FOR THE MANGO DRESSING:

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

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