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Easy Caribbean Chicken Salad

Serves 6


1/4 cup lime juice
2 tablespoons honey
1 tablespoon red wine vinegar
1 clove garlic, minced
Salt, to taste
Ground black pepper, to taste
3 tablespoons olive oil
1 lb boneless chicken breast
1 mango, peeled and cubed
1/2 pineapple, finely chopped
1 can black beans, drained
1/2 head lettuce, sliced


  1. Whisk the lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in olive oil, whisking until thickened. Pour half the dressing in a baking dish. Set other half of dressing aside.
  2. Add the chicken to baking dish. Cover and place in the refrigerator for 1 hour.
  3. Bring a skillet to medium heat, cook chicken for 4-6 minutes per side.
  4. Allow chicken to cool then cut into thin slices.
  5. Place mango, pineapple, black beans and lettuce in a large bowl, add chicken to bowl. Drizzle the remaining dressing into the bowl and toss together.
Season: Summer