My sister, Karin Sawhill, shared this recipe with me. It’s not only beautiful, but also really delicious. Words like, vibrant, bright, and refreshing come to mind. It’s perfectly light for a hot summer night. Cool mango blends so well with the lime vinaigrette. The chicken and black beans give it enough oomph to satisfy.
The recipe says 10 servings. I’d say it’s more like 4-6, although we’re big salad enthusiasts in my family. I served it as the main event. As a side dish, I can see how it might stretch to 10, but not around this house. My kids were fighting over the last serving.
Ingredients
4 cups torn romaine lettuce
3 cups cut-up cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes, seed removed, peeled and chopped (or 4 smaller, Ataulfo mangoes, same preparation)
Dressing
1/3 cup vegetable oil
1/3 cup fresh squeezed lime juice
1/4 cup chopped fresh cilantro
2 Tbsp sugar
3/4 tsp salt
1/4 tsp ground cinnamon
2 cloves garlic, finely chopped
In a 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
Blend the dressing until smooth.
Drizzle over salad and serve immediately. (Or, cover and refrigerate salad and dressing separately up to 4 hours, and then drizzle with dressing just before serving).
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