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Warm Chicken Black Bean Salad with Mango Mojo Dressing Recipe

Author Photo
By Sally Sibthorpe | Jun 21, 2018

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This salad is full of crunch and loaded with nutrients.
2 / 2
  • 4 servings



  • 1 teaspoon cumin seeds
  • 3 cloves garlic, peeled
  • 1 small hot red chile, stemmed and seeded
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 mango, peeled and cubed
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons fresh lime juice


  • 2 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 1/4 cup chopped cilantro
  • 2 cups chunked rotisserie chicken
  • 1/2 cup sliced scallions
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup diced avocado
  • 1/2 cup diced red bell pepper
  • 2 rings red bell pepper
  • Sprig of cilantro


  • To make Mango Mojo Dressing: In a skillet over medium-high heat, toast cumin seeds until fragrant, 2 minutes. In a food processor, grind cumin seeds, garlic, red chile and salt to a coarse paste. Add remaining ingredients. Put mixture in skillet and heat until warm.
  • To prepare salad: Melt butter in a saucepan over medium heat. Add and sauté almonds until golden. Add rice; cook for 1 minute. Stir in chicken stock; cover and simmer for 20 minutes, until rice is tender. Add cilantro, chicken, scallions, beans, avocado and diced pepper.
  • Drizzle chicken mixture with half of the Mango Mojo Dressing; toss gently. Spoon mixture onto a serving dish; garnish with pepper rings and cilantro. Pass remaining dressing at table. This recipe originally aired in the July 2006 issue of Heart of the Home.

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