Mango, Chicken and Black Bean Salad
Give the old chicken salad standby some tropical flare! Mango, black beans, cucumber, mint, and a creamy lime dressing make this super-flavorful salad a great make-ahead lunch for work or get-togethers.
Photo Credit: Elizabeth Newman
Prep Time
Total Time
Cooking Level
Serving size:
Serves 6
For The Salad:
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
For the Dressing:
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
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.
Article by Giada De Laurentiis
