Caribbean Grilled Chicken Salad

Caribbean Grilled Chicken Salad

With ingredients like juicy mango cubes, chicken strips, and raw, crunchy vegetables, this salad will put you in paradise.

1/4 cup fresh lime juice
2 Tbs. honey
1 Tbs. red wine vinegar
1 medium garlic clove, minced
1/2 tsp. each salt and pepper
1/4 cup extra-virgin olive oil
1 lb. bonelss, skinless chicken breast halves
1 ripe mango, peeled and cubed
1 can (16 oz.) black beans, rinsed and drained
1 red bell pepper, seeded and cut into thin strips
1/2 medium jicama, peeled and cut into thin sticks
1/2 head green leaf letuce washed, dried, and sliced
1. Whisk together lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened. Place 1/4-cup dressing in a shallow dish. Add chicken and marinade, covered, in refrigerator for 1 hour.
2. Heat grill to medium and oil rack. Grill chicken for 6 minutes per side, until cooked through, or broil for 5 minutes per side. Cool slightly, then, cut into 1/2 inch thick slices.
3. On platter, arrange mango, beans, bell pepper, jicama, lettuce, and chicken. Drizzle with remaining dressing.

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