Mango, Chicken and Black Bean Salad
Servings
6
Prep Time
10 minutes
Ingredients
- 2 cups 1/2-inch diced cooked skinless chicken breast
- 1 large mango (peeled, seeded, and cut into small cubes (about 1 1/2 cups))
- 2 4-ounce Persian or pickling cucumbers, scrubbed and cut into small cubes
- 1 15-ounce can black beans, rinsed and drained
- 2/3 cup sliced almonds (toasted)
- 1/2 lightly packed cup fresh mint leaves
- Grated zest of 1 large lime
- 1/3 cup fresh lime juice (from 2-3 large limes)
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh mint leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup creamy almond butter
For The Salad:
For the Dressing:
Instructions
- This recipe originally appeared in Giada's Feel Good Food.
- In a large bowl, combine the chicken, mango, cucumbers, black beans, almonds and mint leaves.
- In a small bowl, whisk together the lime zest, lime juice, honey, mustard, mint, salt, black pepper, and cayenne pepper. Add the almond butter and whisk until the dressing is smooth and thickened.
- Add the dressing to the salad and toss to combine. Serve chilled.
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