Chicken, Mango, Avocado and Black Bean Salad with Lime Dressing
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeño, stemmed, seeded and finely chopped
1 teaspoon grated lime zest
2 tablespoons chopped cilantro, plus more for garnish
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained
3 Boneless chicken grilled and sliced
Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango and jalapeño and gently toss to combine. Set aside.
Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. plate up your favorite leaf salad (lettuce, spinach etc.) add the sliced chicken on the bed of lettuce and spoon salsa on top of the chicken, garnish with cilantro and serve immediately.
Tonight I’m serving this entrée salad with warm crusty bread and fruit compote.