Caribbean Chicken Salad with Mango Dressing

INGREDIENTS

4 tbsp

reduced sodium soy sauce

4 tbsp

extra virgin olive oil

2 tbsp

brown sugar (light or dark)

2 tsp

ground ginger

thin cut chicken breasts* (about 12 ounces)

1/2

small red onion, thinly sliced

ounces chopped romaine lettuce, leafy greens and hearts

red bell peppers, cored and diced

1 cup

canned reduced sodium black beans, rinsed and drained

15 oz

mandarin oranges in light syrup, drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)

Fresh cilantro, for serving

large mango*, peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks

1/3 cup

freshly squeezed lime juice, (about 2 medium size limes, though you may need additional if the limes are not very juicy)

1 tbsp

honey

1/2 tsp

ground cumin

1/2 tsp

kosher salt

1/4 tsp

ground coriander

1/4 tsp

cayenne

3 tbsp

extra virgin olive oil