MANGO AND BLACK BEAN SALAD WITH GRILLED CHICKEN

1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves
1 (19-ounce) can black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeno chili
2 ripe mangoes
Mixed greens, optional

In a small bowl, combine salad dressing, cilantro and lime peel. In a resealable plastic bag, place 1/4 cup of the dressing and chicken breast halves.

Refrigerate the chicken for 30 minutes.

Meanwhile, in a medium bowl, combine black beans, red onion and jalapenos with remaining dressing; set aside.

On a cutting board, hold one of the mangoes with one of the narrower sides facing up.

Starting 1/4 inch from the stem, slice along each side of the pit to cut off the "cheeks."

Cut flesh crisscross, taking care not to cut through the skin.

Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes.

Peel the center section of mango, cut off remaining fruit and chop. Repeat with remaining mango.

Remove chicken from marinade; discard marinade.

Grill or broil chicken until cooked through. Toss mangoes with bean mixture.

Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.

Servings: 6
Source: Detroit News, June 2, 2005