Rating: 4.5 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This is a great summer salad. It's really easy to make, and kids love it. I like to stuff the salad into pitas and serve it like that, but it can stand alone as well.

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Recipe Summary

prep:
30 mins
cook:
12 mins
additional:
1 hr
total:
1 hr 42 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together lime juice, red wine vinegar, garlic, honey, salt, and pepper until blended. Slowly whisk in olive oil until incorporated. Mix half of this dressing with the chicken breasts, cover, and refrigerate for 1 hour. Refrigerate the remaining dressing for later use.

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  • Heat an outdoor grill for medium-high heat.

  • Grill chicken breasts until no longer pink, about 6 minutes per side. Set aside and allow to cool while proceeding with recipe. Toss together mango, black beans, bell pepper, and jicama in a large bowl with reserved dressing. Slice chicken into bite-sized pieces and toss with salad.

  • To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.

Nutrition Facts

462 calories; protein 34.6g; carbohydrates 47.6g; fat 15.6g; cholesterol 65.9mg; sodium 657.1mg. Full Nutrition
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