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A refreshing mix of tangy dressing, mango, avocado, black beans and savory grilled chicken! Perfect for spring!
In a medium bowl, whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
In a plastic bag, combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
Once marinated, grill or broil the chicken until it reaches an internal temperature of 160 F. Cover with foil and allow to rest for ten minutes before slicing into 1/4″ strips.
In a medium bowl, combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
To serve, place the lettuce on a place, then top with black beans and the avocado-mango mixture. Drizzle with dressing, then top with some sliced chicken.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!