Description

Ingredients 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 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 For the Mango Dressing: 1 large mango* peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks 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 teaspoon ground cumin teaspoon kosher salt teaspoon ground coriander teaspoon cayenne 3 tablespoons extra virgin olive oil Instructions Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine