RCI-MT.004.0391.001
Fresh Mango and Black Bean Salad with Grilled Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989.
Prep120 min
Cook30 min
Total150 min
Servings4
Difficultyintermediate
Ingredients
- prepared vinaigrette salad dressing½ cup
- ¼ cup
- 2 teaspoons
- 6 unit
- black beans drained and rinsed1 can
- ¼ cup
- ¼ cup
- 2 unit
Method
1
Pat the chicken breasts dry with paper towels and season with salt and pepper on both sides.
2
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
5 minutes
3
Grill the chicken breasts for 6–7 minutes per side until cooked through and internal temperature reaches 165°F.
14 minutes
4
Transfer the cooked chicken to a cutting board and let rest for 2 minutes, then slice into strips or bite-sized pieces.
5
Peel, pit, and dice the ripe mangos into ½-inch cubes.
6
In a large bowl, combine the drained black beans, diced mango, red onion, and jalapeño peppers.
7
Add the prepared vinaigrette dressing, chopped cilantro, and lime peel to the bean mixture and toss gently to combine.
8
Divide the salad evenly among four serving bowls or plates and top each with sliced grilled chicken.
9
Serve immediately at room temperature or chilled, adjusting seasoning with salt and pepper as needed.