Mango-mint chicken and black bean salad

7
2
2
SmartPoints® value per serving
Total Time
19 min
Prep
15 min
Cook
4 min
Serves
1
Difficulty
Easy
This fresh, fruit and vegetable heavy salad offers a delicious mix of flavors and textures. It’s easy enough to make for a quick lunch or dinner as it is ready in less than 20 minutes. If you’re packing to take it on the go, store the dressing in a separate container and toss it all together just before you are ready to eat. Feel free to use leftover chicken (or any leftover protein you have in your fridge) or pick up a rotisserie chicken. To use any leftover mint, sprinkle it over any kind of fresh fruit for dessert, toss a little into a Greek salad, or use it to flavor iced tea or plain water.

Ingredients

Orange zest

¼ tsp, grated

Fresh orange juice

2 Tbsp

Apple cider vinegar

2 tsp

Olive oil

1 tsp

Ground cumin

¼ tsp

Table salt

tsp

Orange(s)

1 medium, peeled and cut into segments

Cooked skinless boneless chicken breast(s)

½ cup(s), chopped, shredded

Canned black beans

½ cup(s), rinsed and drained

Mango(es)

cup(s), diced

Uncooked jicama

¼ cup(s), diced

Uncooked red onion(s)

2 Tbsp, chopped, diced

Jalapeño pepper(s)

2 tsp, minced

Fresh mint leaves

2 Tbsp, chopped

Instructions

  1. Stir together orange zest and juice, vinegar, oil, cumin, and salt in medium bowl.
  2. Add orange segments, chicken, beans, mango, jicama, onion, jalapeño, and mint, and toss to combine.
  3. Per serving: 2 cups