- 1 lb of Boneless Skinless Chicken Breast grilled or broiled sliced into julienned strips
- 1 cup of diced, fresh Mango
- 1/2 cup diced Red Bell Peppers
- 1/3 cup of diced Red Onion
- 1 can Black Beans, drained and rinsed
- 1/3 cup chopped Cilantro
- 1 10oz pkg. frozen corn, thawed
- 1/4 cup slivered almonds
- Sea Salt to taste
-
Cilantro-Lime Vinaigrette
- 1 Jalapeno Pepper, seeded and coarsely chopped
- 2 Garlic Cloves
- 1 Tablespoon minced fresh Ginger
- 1/2 cup lime juice
- 2/3 cup honey
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Sea Salt, to taste
- 1/2 cup packed Cilantro leaves
- 1 cup extra-virgin olive oil
Place the jalapeno pepper, garlic and ginger in a food processor and pulse until finely chopped. Pour in lime juice, honey, balsamic vinegar and sea salt. Add Cilantro leaves and pulse a few times to blend. Turn the food processor on and slowly drizzle in the olive oil until it's incorporated into the dressing. Season to taste. Pour dressing over the salad mixture and plate.
