Mango-mint chicken and black bean salad
2
Points®
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
Orange juice
2 Tbsp
Apple cider vinegar
2 tsp
Olive oil
1 tsp
Ground cumin
¼ tsp
Table salt
⅛ tsp
Orange
1 medium, peeled and cut into segments
Cooked skinless boneless chicken breast
½ cup(s), chopped, shredded
Canned black beans
½ cup(s), rinsed and drained
Mango
⅓ cup(s), diced
Uncooked jicama
¼ cup(s), diced
Red onion
2 Tbsp, chopped, diced
Jalapeño pepper
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
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