Caribbean Chicken Salad with Mango Dressing

Ingredients

• tablespoon sreduced sodium soy sauce
• tablespoon sextra virgin olive oil
• tablespoon sbrown sugarlight or dark
• teaspoon sground ginger
• thin cut chicken breasts*about 12 ounce s
• 1/2 small red onionthinly slice d
• ounce schopped romaine lettuceleafy greens and hearts
• red bell pepperscored and diced
• cup can ned reduced-sodium black beansrinsed and drained
• ounce smandarin oranges in light syrupdrained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)
• Fresh cilantrofor serving
• large mango*peeled, pitted and roughly chopped or 1 1/4 cup sfrozen 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)
• tablespoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne
• tablespoon sextra virgin olive oil

Instructions

1. Place the soy sauce, olive oil, brown sugar, and ginger in a gallon sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine.
2. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side.
3. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
4. Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
5. Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
6. Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite sized pieces and set aside.
7. In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.