Caribbean Chicken Salad with Mango Dressing

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  4 tbsp Soy Sauce, Low Sodium
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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Brown sugar
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  2 tsp Ginger, Fresh Root
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  12 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Yellow Onion(55g)
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  18 oz Lettuce, Romaine
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  2 Bell Pepper(238g)
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  1 cup Beans, Black, Canned, Drained
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  15 oz Mandarin Oranges, Canned, Drained
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  Cilantro, Fresh
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  1 Mango(336g)
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  0.3 cup Lime Juice, Fresh
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  1 tbsp Honey
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  0.5 tsp Cumin, Ground
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp Coriander, Ground
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  0.3 tsp Cayenne Pepper, Ground

Instructions

1. 1Combine the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly, and massage to blend. Add the chicken breasts, press out air, seal again, and gently turn to coat all sides evenly. Marinate at room temperature for 30 minutes, or refrigerate up to overnight (if refrigerated, let stand at room temperature 30 minutes before cooking).
2. 2While the chicken marinates, make the dressing: Add the mango, lime juice, honey, ground cumin, ground coriander, and cayenne pepper to a food processor and puree until smooth. With the processor running, drizzle in the olive oil and blend until combined. Taste and adjust seasoning as needed. Transfer to an airtight container and set aside.
3. 3Place the sliced onion in a small bowl with water and let sit for 10–15 minutes to mellow its sharpness (skip this step if you prefer raw onion flavor).
4. 4Heat a grill pan or skillet over medium-high heat for 2–3 minutes until hot. Remove the chicken from the marinade, shake off excess, and place in the pan. Cook 6–8 minutes per side, until no longer pink in the thickest part and internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then cut into bite-sized pieces.
5. 5In a large bowl, combine the romaine lettuce, bell pepper, black beans, and drained onion. Add the cooked chicken and drizzle with the mango dressing, then toss to coat evenly.
6. 6Scatter the canned mandarin oranges and fresh cilantro over the top of the salad.
7. 7Divide the salad evenly into 4 airtight containers while still fresh. Store in the refrigerator for up to 3 days. (Note: Keep dressing separate if storing longer than 1 day to prevent wilting.)