A new take on classic picnic fare, perfect for warm weather. Colorfully festive with a fresh, spicy kick. This recipe eschews artery-clogging mayo in favor of a light vinaigrette. Fabulous on its own, over a bed of greens, or as a filling for wrap sandwiches (try using Garden City Natural Lavash Roll-Ups, available in the bread section at Whole Foods markets).
SODIUM CONTENT: 54.9 mg per serving
1 lb. boneless skinless chicken breasts
1 ripe mango, peeled, seeded and diced (about 2 c.)
1/2 medium onion, diced (about 1/2 c.)
1/2 green bell pepper, diced (about 3/4 c.)
1 long hot pepper, preferably red, minced
2 t. minced garlic (2 cloves)
1 c. cooked, rinsed and drained no-salt-added black beans
3 T. apple cider vinegar
2 t. lemon juice
4 T. vegetable oil
2 T. fresh chopped cilantro or 1 T. dried cilantro
1/2 t. ground white pepper
Place the chicken breasts in a pot and add enough water to cover. Bring to a boil over high heat and continue boiling about 20 minutes, until fully cooked. Remove from heat, drain, and set aside to cool. Once cool to touch, cut into bite-size pieces. Put chicken into a large mixing bowl and add the mango, onion, peppers, garlic and beans. Measure the vinegar, lemon juice, oil, and seasonings into a small bowl and whisk well to combine. Pour over the salad and stir well to coat. Serve immediately or store in an airtight container and refrigerate until serving.