Mango & Black Bean Chicken Salad

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Mango & Black Bean Chicken Salad

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Mango adds a touch of sweetness to this main course chicken-bean salad. If your family hates coriander (it is a love-it or hate-it taste!), substitute parsley.

Tags: Intermediate, 20 Mins, Entrées, Chicken/Poultry, President's Choice Blue Menu, Healthy Insider’s Report 2013, High Fibre, Good Source of Vitamins/Minerals, Low in Saturated Fat
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 15  minutes
Total: 35  minutes

Additional Information

Ingredients

2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts , about 1 lb (500 g)
1 ripe mango, peeled, pitted and diced
Half sweet red or yellow pepper, diced
Quarter medium red onion, minced
1 cup (250 mL) rinsed and drained PC Blue Menu Black Beans
1 ripe avocado, peeled, pitted and diced
1/3 cup (75 mL) PC Blue Menu Lemon Poppy Seed Dressing
1/4 cup (50 mL) chopped fresh coriander
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
6 large Boston or Bibb lettuce leaves

Instructions

  1. In saucepan, bring 3 cups (750 mL) of water to boil. Add chicken; reduce heat to medium-low. Cover and simmer, turning occasionally, for 10 to 12 minutes or until no longer pink inside. Transfer chicken to cutting board; using two forks, pull into pieces.
  2. Meanwhile, in bowl, combine mango, avocado, red pepper, onion, beans, dressing, coriander, salt and pepper. Stir in chicken until coated.
  3. Line each of six plates with a lettuce leaf; divide and arrange salad on each leaf.

Chef's Tips

Drizzle with fresh lime juice.

Nutritional Information

Per serving:
220 calories
fat 6 g (of which 1.5 g is saturated)
sodium 220 mg
carbohydrate 21 g
fibre 6 g
protein 21 g
Very high in fibre
Low in saturated fat
Good source of vitamin A