Caribbean Chicken Salad with Mango Dressing
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Well Plated · by Erin Clarke★ 4.7 (9)

Caribbean Chicken Salad with Mango Dressing

NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 56%
CARBS 63G44% OF CAL
10G FIBER0G ADDED0G INTRINSIC11G OTHER42G TOTAL SUGAR
FAT 26G42% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken salad with crisp vegetables, black beans, citrus, and tropical mango dressing. Fresh and balanced for lunch or a light dinner.

maincaribbeansaladbowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
45M
SODIUM
890MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.