WARM CHICKEN BLACK BEAN SALAD WITH MANGO DRESSING

2 cups rotisserie chicken, cut in bite-size pieces
2 tablespoons butter
1/2 cup slivered almonds
1 cup jasmine rice
2 cups chicken stock
1/4 cup chopped cilantro
1/2 cup sliced scallions
1/2 cup canned black beans, rinsed and drained
1/2 cup diced avocado
1/2 cup diced red bell pepper
Mango Mojo Dressing (recipe follows)
2 rings red bell pepper
sprig cilantro

In large saucepan over medium heat, melt butter. Add almonds and sauté until golden. Add rice and cook 1 minute more. Stir in chicken stock, cover pan and simmer about 20 minutes until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper. Drizzle chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto serving dish and garnish with red pepper rings and cilantro sprig. Pass remaining dressing.

Makes 4 servings.

MANGO MOJO DRESSING

1 teaspoon cumin seeds
3 cloves peeled garlic
1 small hot red chili, stemmed and seeded
1/2 teaspoon salt
1/4 cup olive oil
1/2 mango (peeled and cubed)
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice

In heavy small skillet over medium high heat, place cumin seeds and toast until fragrant, about 2 minutes.

In mini food processor, place cumin seeds, garlic, chili, and 1/2 teaspoon salt; grind to coarse paste.

Add olive oil, 1/2 mango, orange juice, and lime juice.

Return mixture to skillet and heat until warm.

adapted from a recipe by Sally Sibthorpe, of Shelby Township, Mich., was the second-place winner in the National Chicken Cooking Contest.