Zutaten für Black Bean And Mango Chicken Salad
- Boneless Skinless Chicken Breast
- 1 (15-ounce) can black beans, rinsed and drained
- Frozen Corn
- Mango
- Green Pepper
- Sweet Onion
- Fresh Cilantro
- ¼ cup lime juice
- Balsamic Vinegar
- 1 tablespoon honey
- Pineapple Preserves
- Extra Virgin Olive Oil
- Garlic Powder
- Soy Sauce
- Black Pepper
- Ground Red Pepper
- Flour Tortillas
- Nonstick Cooking Spray
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Zubereitung von Black Bean And Mango Chicken Salad
- **Prepare the Chicken:** If using leftover chicken, shred or dice 1 ½ cups of cooked chicken.
- **Prepare the Mango:** Dice 1 ripe mango into ½-inch pieces.
- **Combine Salad Ingredients:** In a large bowl, combine the shredded chicken, diced mango, 1 (15-ounce) can black beans (rinsed and drained), ½ cup chopped red onion, ½ cup chopped cilantro, and the dressing of your choice (see dressing suggestions below).
- **Make the Dressing (optional):** Whisk together ¼ cup lime juice, 2 tablespoons olive oil, 1 tablespoon honey, ½ teaspoon chili powder, and a pinch of salt and pepper.
- **Chill and Serve:** Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled with crispy tortilla chips.
- **Make the Tortilla Chips:** Preheat oven to 425°F (220°C). Lightly coat 2 small corn tortillas with cooking spray on both sides.
- **Cut and Bake:** Cut each tortilla into 8 thin wedges. Arrange on a baking sheet and bake for 6-8 minutes, or until golden brown and crispy.
- **Cool and Store:** Let tortilla chips cool completely before serving. Store leftovers in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
77g
Fat
24g
Carbs
42g
