Ingredients
-
1/2
-
1
-
1
-
1
-
1/2
-
1/3
-
1/3
-
1/4
-
1/3
-
1
-
2
-
1/4
-
1
-
1/2
-
1/2
Directions
Black Bean and Mango Chicken Salad, I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos – and of course, to the black beans Plus, this is a great way to get rid of leftover grilled or roasted chicken , WOW!!! This was awesome! DH and I made this for some friends we had over, and they were so impressed! It’s beautiful, first of all (I really wish I could have posted a picture!), and the flavor is out of this world! Quite easy, too Oh, we did sprinkle cinnamon on the chicken breast while cooking And we did not use onions or peppers, because DH can’t have them SOOOOO good, though! Wow, thanks steph, for introducing us to the beauty of mango!, I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos – and of course, to the black beans Plus, this is a great way to get rid of leftover grilled or roasted chicken
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Steps
|
1
Done
|
For the Salad; |
|
2
Done
|
Toss All Ingredients in Large Bowl. Refrigerate. Serve With Baked Tortilla Crisps If Desired. |
|
3
Done
|
For the Tortilla Crisps; |
|
4
Done
|
1. preheat the Oven to 425f Coat Rimmed Baking Sheets With Nonstick Cooking Spray. |
|
5
Done
|
2. coat the Tortillas on Both Sides With the Cooking Spray. Cut Each Tortilla Into Thin Strips (pizza Cutter Works Great) and Place on the Baking Sheets. Bake For 6 to 8 Minutes, or Until Golden. Allow to Cool Then Store in an Airtight Container Until Ready to Use. |
