Mango Chicken Salad

Mango Chicken Salad

For the Dressing:

2/3  Cup  Mayo

2  Limes, juiced and zested

1  teaspoon  Chili Powder

1/4  teaspoon  Cumin

dash  Chipotle Chili Powder

For the Salad:

2  Mangoes, peeled and sliced

1  Avocado, diced

1  can (15-oz.)  Black Beans, drained and rinsed

1  Cup  Grilled Corn (from Trader Joe's, or use 1 Cup frozen Corn )

1/4  Cup  Diced Red Bell Pepper

1  Cup Chopped Celery

3  Tablespoons  Diced Red Onion

1  large  Tomato, diced

1  pound  Lime-Marinated Grilled Chicken, diced

Chopped Fresh Cilantro

Romaine Lettuce, if desired

Mix together all Dressing ingredients until well combined; store in refrigerator.

Combine all Salad Ingredients and dress with Dressing.  If you omit the Lettuce, this will keep nicely in the refrigerator for several days, getting yummier as the dressing and flavors blend.  Serves 8-10, depending on how much Lettuce you use and how hungry everyone is.

To make Lime-Marinated Grilled Chicken:

Marinate 1 pound boneless, skinless Chicken breast in the juice of 5 or 6 Limes, 2 Tablespoons Olive Oil, 3 Crushed Garlic cloves, and a dash of Chili Powder, Salt, and Black Pepper for one to two hours.  Grill until done, or saute in skillet.  Cut into bite-sized pieces.  I like to do about 3 pounds of Chicken at a time and keep it in the freezer, ready to go. 

"The name of the LORD is a strong tower;

the righteous runneth into it, and is safe"

Proverbs 18:10