Caribbean Chicken Salad with Mango Dressing

Well Plated has been a recent source of favorite recipes for me, and this is another keeper!  The dressing alone is fantastic!  Paired with the simple chicken marinade and all the other salad toppers - I loved this easy dinner.  I made a few small changes that are reflected below.  See the original recipe along with beautiful photos here.  

FOR THE CARIBBEAN CHICKEN SALAD:

• 4 tablespoons soy sauce
• 4 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar (light or dark)
• 2 teaspoons ground ginger
• 3 chicken breasts, cut in half horizontally 
• 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
• 1 ripe avocado, cut into bite-size chunks
• 15 ounces mandarin oranges in light syrup, drained, but reserve some for the dressing (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
• 1/3 cup freshly squeezed lime juice, (about 2 medium size limes)
• 2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3 tablespoons extra virgin olive oil   
• 1-2 tablespoons reserved syrup from mandarin oranges

1. 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. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
2. Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, cayenne, and reserved fruit syrup in your food processor or blender until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
3. Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade and grill for about 3-4 minutes per side, until cooked through. Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
4. In a large bowl, combine the romaine, red bell pepper, black beans, and avocado. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.