Fresh Mango and Black Bean Salad with Grilled Chicken

Grilled Chicken with Mango and Black Bean Salad Recipe from Mexico

Region / culture: Mexico | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

This Fresh Mango and Black Bean Salad with Grilled Chicken recipe is a delicious and healthy dish that is perfect for a summer meal. The combination of sweet mangoes, savory black beans, and grilled chicken creates a flavorful and satisfying dish that is sure to please your taste buds.

History

This recipe is a modern twist on traditional Mexican flavors, combining fresh ingredients with a grilled protein for a nutritious and delicious meal. The combination of mangoes and black beans is a popular one in Mexican cuisine, as the sweet and tangy flavor of the mangoes pairs perfectly with the earthy taste of the black beans.

Ingredients

0.5 cup of prepared vinaigrette salad dressing
0.25 cup of chopped fresh cilantro
2 tsp of grated lime peel
6 boneless skinless chicken breast halves
1 can of black beans, drained and rinsed
0.25 cup of chopped red onion
0.25 cup of finely chopped jalapeno peppers
2 ripe mangos

How to prepare

In a small bowl, combine salad dressing, cilantro, and lime peel.
Place 0.25 cup of the dressing and the chicken breasts in a plastic food storage bag.
Refrigerate for 30 minutes.
Meanwhile, in a medium bowl, combine black beans, onion, and jalapeno with the remaining dressing. Set aside.
Peel and cube mangoes.
Remove chicken from marinade and discard the marinade.
Grill or broil the chicken until cooked through.
Toss the mangoes with the bean mixture.
Serve the chicken with mango and black bean salad.

Variations

Add some diced avocado for extra creaminess.
Substitute the chicken with grilled shrimp or tofu for a vegetarian option.
Add some diced tomatoes or bell peppers for extra color and flavor.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

- Be sure to grill or broil the chicken until it is cooked through to ensure it is safe to eat.

- When cubing the mangoes, be sure to cut them into bite-sized pieces for easy eating.

- Feel free to adjust the amount of jalapeno peppers to suit your spice preference.

Serving Suggestions

This dish can be served on a bed of mixed greens for a light and refreshing meal. It can also be paired with some crusty bread or tortillas for a more filling meal.

Cooking Techniques

Grilling or broiling the chicken adds a delicious smoky flavor to the dish, while also keeping it healthy by avoiding frying.

Ingredient Substitutions

Use canned corn instead of black beans for a different twist.

- Substitute the mangoes with peaches or pineapple for a different flavor profile.

Make Ahead Tips

You can marinate the chicken and prepare the bean mixture ahead of time to save time on busy weeknights. Just grill the chicken and toss the salad together when ready to eat.

Presentation Ideas

Serve this dish on a large platter with the grilled chicken on top of the mango and black bean salad for a beautiful presentation. Garnish with extra cilantro leaves for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. It also goes well with a light beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and bean mixture in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Fresh Mango and Black Bean Salad with Grilled Chicken contains approximately 350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This dish is a good source of carbohydrates, with the mangoes and black beans providing a healthy dose of fiber and natural sugars. Each serving contains approximately 30 grams of carbohydrates.

Fats

The main source of fat in this recipe comes from the salad dressing used to marinate the chicken and dress the salad. Each serving contains approximately 10 grams of fat.

Proteins

The grilled chicken is the main source of protein in this dish, providing approximately 30 grams of protein per serving. The black beans also contribute some protein to the dish.

Vitamins and minerals

This recipe is rich in vitamins and minerals, with the mangoes providing vitamin C and vitamin A, while the black beans offer iron and potassium. The cilantro and lime peel also add a burst of flavor and nutrients to the dish.

Alergens

This recipe contains no common allergens, but be sure to check the ingredients in the salad dressing for any potential allergens.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, and vitamins and minerals. It is a healthy and delicious option for a summer meal.

Summary

This Fresh Mango and Black Bean Salad with Grilled Chicken recipe is a delicious and nutritious meal that is perfect for a summer dinner. With a balance of flavors and nutrients, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was sitting in my friend Maria's kitchen as she prepared lunch for us. She had a platter of vibrant colors laid out in front of her - ripe mangoes, black beans, grilled chicken, and fresh herbs. The combination seemed unusual at first, but as she tossed everything together in a tangy lime dressing, I knew I had to try it.

Maria explained that she had learned the recipe from her travels to Mexico, where she had spent a summer studying the cuisine of the region. She had always been adventurous in her cooking, willing to try new flavor combinations and techniques. I admired her sense of culinary exploration, and I knew that I wanted to adopt that same spirit in my own kitchen.

As we sat down to eat, the flavors exploded in my mouth - the sweetness of the mango, the earthiness of the black beans, the smokiness of the grilled chicken. It was a perfect balance of textures and tastes, and I savored every bite. I asked Maria for the recipe, and she gladly wrote it down for me on a scrap of paper.

From that day on, Fresh Mango and Black Bean Salad with Grilled Chicken became a staple in my kitchen. I made it for family gatherings, potlucks with friends, and even just for myself on lazy summer afternoons. The recipe was simple yet satisfying, healthy yet indulgent. It captured everything I loved about cooking - the creativity, the exploration, the joy of sharing a delicious meal with loved ones.

Over the years, I have made a few tweaks to the recipe to suit my own tastes. I added a pinch of chili powder for a little kick, swapped out the lime dressing for a mango vinaigrette, and sometimes threw in some avocado for extra creaminess. But the essence of the dish - the fresh ingredients, the vibrant colors, the bold flavors - remained the same.

I continued to learn new recipes from friends, family, and cookbooks, always seeking out new ways to expand my culinary horizons. Each dish told a story, a journey of flavors and memories that spoke to the traditions and cultures that inspired them. I collected recipes like treasures, each one a precious memento of a shared meal or a special occasion.

As I grew older, I found myself passing on these recipes to my own children and grandchildren. I taught them how to make Fresh Mango and Black Bean Salad with Grilled Chicken, sharing with them the story of how I first learned the recipe from Maria. I hoped that they would find the same joy and satisfaction in cooking that I had, that they would carry on the tradition of exploring new flavors and creating delicious meals for their own families.

And so, as I look back on a lifetime of cooking and sharing recipes, I am filled with gratitude for all the people and places that have inspired me along the way. From Maria's kitchen in Mexico to my own dining table at home, each recipe has brought me closer to the ones I love and to the joy of good food. And for that, I am truly thankful.