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Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing Recipe

Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing

Recipe courtesy Sally Sibthorpe, Shelby Township, Michigan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on March 10, 2012

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    Very delicious! I wouldn't change a thing!

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  • on August 01, 2011

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    I made my own rice with my own add-ins, but the dressing was absolutely delicious! I will definitely be using this recipe again!

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  • on July 20, 2010

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    This was so good-- exactly what I was looking for. I used two small chicken breasts and the full can of black beans to reduce the meat focus. I didn't have scallions so I used half a small red onions, which adds a nice color. I also didn't cook or puree the sauce (because I started mixing stuff without reading that part of the recipe-- I used a whole mango though which I highly recommend. I didn't garnish with peppers and cilantro because it was already so pretty, but I did squeeze fresh lime over it and enjoyed it with a Corona. I'd give you first pace ladies!

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  • on July 15, 2010

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    I really liked this recipe. I love that it has so many nutritious ingredients in one dish. I used regular white rice instead of jasmine, which made it a bit stickier than it probably should have been, I may try brown rice next time. The toasted almonds added a lot. Next time I will try to cut the olive oil in half to cut down on fat (albeit good fat because I don't really think that 1/2 cup is necessary. I ended up throwing in the whole avocado and full can of black beans. My husband was afraid it would be too sweet with the mango dressing, but it wasn't too sweet at all, the pepper and garlic cut it nicely.

    To the recipe's creator: What do you do with the other half of the dressing? I actually threw all of it on before re-reading the recipe that it was only supposed to be half...and it tasted great with all of it on there! Thanks for a great recipe!

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  • on April 30, 2009

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    This salad is really easy and tasty! The last time I made it, I didn't have all the ingredients, so I made coconut rice (add a can of coconut milk to the rice as part of the liquid and substituted pineapple juice for the orange juice. I also used coconut milk instead of olive oil for the dressing (made it creamier.

    My family LOVED it (even my picky one but the portion sizes were not enough for my pre-teen boys. I usually make extra rice to compensate for the the smaller portions :

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  • on October 10, 2008

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    I will be making this one again.

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  • on October 03, 2008

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    I made this for dinner, but used a little shortcut by using Trader Joe's frozen brown rice instead of making my own jasmine rice and it was amazing! My friends raved about it. I think it would be easy to make for a potluck too, as long as you adapt it by keeping the red peppers, green onion and cilantro out of the dish until just before it's served.

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  • on August 05, 2008

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    I brought this to a neighborhood picnic and received rave reviews. The prep time of 15 minutes was a bit misleading...I guess if you had all the ingredients chopped ahead of time., that would be realistic. .I doubled the recipe and had very few leftovers. The dish tasted fine cold the next day.

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  • on June 20, 2008

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    We loved this recipe. I hope more people try it out. With summer upon us mangos and avacados are abundant. I would serve this at a luncheon or as an easy weeknight meal. It is a keeper!!

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  • on February 14, 2008

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    I'm slightly biased (it's my recipe, but everyone I've made this for loved it. Oh, ok...my mom didn't, but she doesn't like vegetables, and this recipe has lots of them.

    If you chop the chicken and veggies up beforehand, the recipe only takes 20 minutes to cook, and it re-heats very well the next day.

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