RECIPE: WARM CHICKEN, BLACK BEAN, & RICE SALAD WITH MANGO DRESSING-Serves 6

Source:Better Home’s and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)

Ingredients:

• 1 mango, seeded, peeled
• 1/3 cup olive oil
• 1/3 cup orange juice
• 3 t ablespoons lime juice
• 2 c loves garlic, minced
• ½ teaspoon salt
• 1 tablespoon butter
• ½ cup cashews
• 1 teaspoon ground cumin
• ¾ cup finely chopped red sweet pepper (1 medium)
• 1-2 jalapeno peppers, seeded and finely chopped
• 2 8.8-ounce pouches cooked basmati rice or 3 cups leftover cooked basmati rice (I prefer 1 cup brown basmati rice)
• 1 15-oz can black beans, rinsed and drained
• 3 cups coarsely shredded deli-roasted chicken (see my recommendation below)
• ½ cup chicken broth
• ½ cup loosely packed fresh cilantro leaves and tender stems
• ½ cup sliced green onions

Method:

• For dressing, in a blender, combine mango, oil, orange juice, lime juice, garlic, and salt. Cover; blend until smooth.
• In a large skillet, heat butter over medium-high heat until bubbly (olive oil can be used instead). Add cashews and cumin; cook and stir about 2 minutes or until lightly toasted. Add sweet pepper and jalapeno peppers: cook and stir for 2 minutes more. Add rice, black beans, chicken, and broth; cook and stir about 5 minutes or until heated through.
• Stir in the ½ cup cilantro, green onion, and 2/3 cup of the mango dressing. Transfer the mixture to a serving platter. Serve with remaining dressing.

Preferred Modifications

To cook the chicken yourself, use 1.5-2.5lb chicken breast meat. Cover the bottom of a stew pan with fresh cilantro. Place chicken breasts on top of cilantro. Cut 2 lemons and squeeze over chicken, leaving lemons on top. Cover chicken in 1 inch of water. Bring to a boil over medium-high heat. Reduce to low heat for 15-20 minutes or until cooked through. Remove chicken from water and let cool for 10 minutes. Once cooled, shred chicken into fine pieces with hands.