Ingredients
½ cup prepared vinaigrette salad dressing
¼ cup fresh cilantro, chopped
2 tsp. lime peel, grated
6 boneless skinless chicken breast , halves
19 oz. black beans, drained and rinsed
¼ cup red onion, chopped
¼ cup jalapeno chili, finely chopped
2 mangoes, ripe
mixed greens, optional
Preparation
In a small bowl, combine salad dressing, cilantro and lime peel.
In a resealable plastic bag, place 1/4 cup of the dressing and chicken breast halves.
Refrigerate the chicken for 30 minutes.
Meanwhile, in a medium bowl, combine black beans, red onion and jalapenos with remaining dressing; set aside.
On a cutting board, hold one of the mangoes with one of the narrower sides facing up.
Cut flesh criss-cross, taking care not to cut through the skin.
Press skin so fruit pops outward.
With a spoon or knife, remove the mango cubes.
Peel the center section of mango, cut off remaining fruit and chop.
Repeat with the remaining mango.
Remove chicken from marinade; discard marinade.
Grill or broil chicken until cooked through.
Toss mangoes with bean mixture.
Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.
