Description
This Ultimate Chicken Mango Black Bean Salad combines tender grilled chicken, sweet mango chunks, hearty black beans, and fresh vegetables in a zesty lime dressing. Ready in just 25 minutes, this colorful bowl is perfect for meal prep, entertaining, or a quick healthy dinner. Packed with protein, fiber, and essential vitamins, it’s a nutritious and satisfying meal that will keep you energized throughout the day.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or pre-cooked rotisserie chicken)
- 2 ripe mangoes, diced (about 2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 large red bell pepper, diced (about 1 cup)
- 1 medium red onion, finely diced (about ½ cup)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large avocado, diced (add just before serving)
- ½ cup fresh cilantro, chopped
- 4 cups mixed greens (spinach, arugula, or lettuce)
For the Lime Cilantro Dressing:
- ¼ cup fresh lime juice (about 2–3 limes)
- 3 tablespoons olive oil
- 2 tablespoons honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season chicken breasts with salt, pepper, and cumin. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice into bite-sized pieces.
- Prepare the Vegetables: While chicken rests, dice the mango, red bell pepper, and red onion. Drain and rinse black beans thoroughly. If using frozen corn, thaw completely.
- Make the Lime Cilantro Dressing: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, cumin, and chili powder. Season with salt and pepper to taste.
- Assemble the Salad Base: In a large salad bowl, combine mixed greens, diced chicken, mango chunks, black beans, bell pepper, red onion, and corn. Gently toss to distribute evenly.
- Add Final Touches: Just before serving, add diced avocado and chopped cilantro. Drizzle with lime cilantro dressing and toss gently to coat.
- Serve: Serve immediately for best texture and flavor. For meal prep, store dressing separately and add avocado just before eating.
Notes
Pro Tips:
- Choose mangoes that are fragrant and yield slightly to gentle pressure
- Pat chicken dry before seasoning for better browning
- Rinse black beans thoroughly to remove excess sodium
- Toast cumin and chili powder in a dry pan for 30 seconds to enhance flavor
Make-Ahead: Prepare all components except avocado up to 2 days in advance. Store dressing separately.
Storage: Keeps fresh in refrigerator for up to 4 days in airtight container.
Variations: Substitute chicken with grilled tofu, shrimp, or salmon. For vegan option, use maple syrup instead of honey.
- Prep Time: 15
- Cook Time: 10
- Category: Main Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 18g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken mango black bean salad, healthy chicken salad, meal prep salad, gluten-free salad, Mexican chicken salad, mango chicken bowl, protein salad, easy chicken recipe, black bean salad with chicken, lime cilantro dressing