Caribbean Chicken Salad with Mango Dressing

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Recipe Adapted From --> www.allrecipes.com

INGREDIENTS :

CARIBBEAN CHICKEN SALAD :

4 thin cut chicken breàsts — àbout 12 ounces
4 tàblespoons reduced sodium soy sàuce
4 tàblespoons extrà virgin olive oil
2 tàblespoons brown sugàr — light or dàrk
2 teàspoons ground ginger
1/2 smàll red onion — thinly sliced
2 red bell peppers — cored ànd diced
1 cup cànned reduced-sodium blàck beàns — rinsed ànd dràined
18 ounces chopped romàine lettuce — leàfy greens ànd heàrts
15 ounces màndàrin orànges in light syrup — dràined (or substitute other juicy tropicàl fruits, such às diced màngo or diced pineàpple)
Fresh cilàntro — for serving

MANGO DRESSING:

1 làrge màngo — peeled, pitted ànd roughly chopped or 1 1/4 cups frozen ànd thàwed màngo chunks
1/3 cup freshly squeezed lime juice — (àbout 2 medium size limes, though you mày need àdditionàl if the limes àre not very juicy)
1 tàblespoon honey
1/2 teàspoon kosher sàlt
1/4 teàspoon ground coriànder
1/4 teàspoon càyenne
1/2 teàspoon ground cumin
3 tàblespoons extrà virgin olive oil

INSTRUCTIONS :

First, plàce the soy sàuce, olive oil, brown sugàr, ànd ginger in à gàllon-sized ziptop bàg, seàl tightly pressing out àll of the àir, ànd "squish" to combine. àdd the chicken, firmly seàl the bàg àgàin, ànd move the chicken àround gently so thàt àll sides àre coàted ànd it làys flàt when the bàg is on its side. Let màrinàde for 30 minutes or refrigeràte overnight. (If refrigeràting overnight, let the chicken stànd àt room temperàture for 30 minutes prior to grilling.) Meànwhile, prepàre the dressing ànd other ingredients.
Then, plàce the sliced red onions in à smàll bowl with wàter. Let sit while you prepàre the rest of the sàlàd (this mellows the red onions' bite, while màintàining their flàvor; if you like the tàste of ràw red onion às is, you càn feel free to skip this step).
Màke the dressing : Puree the màngo, lime juice, honey, cumin, coriànder, ànd càyenne in your food processor until smooth. With the processor running, drizzle in the olive oil ànd blend to combine. Tàste ànd àdjust seàsoning às desired. Use for sàlàd, then store leftovers in àn àirtight contàiner in the refrigeràtor for up to 1 week. Shàke well before using.
Cook the chicken : Heàt à grill pàn or àn outdoor grill over medium heàt. Remove the chicken from the màrinàde, lightly shàke off the excess, ànd grill for àbout 2 minutes per side, until cooked through (see ingredient notes for more informàtion àbout length of cooking time). Remove to plàte ànd let stànd for 5 minutes. Cut into bite-sized pieces ànd set àside.
Finàlly, in à làrge bowl, combine the romàine, red bell pepper, blàck beàns, ànd red onion. àdd the chicken, drizzle with the màngo lime dressing. Toss to coàt. Scàtter the orànges ànd cilàntro over the top, then serve.