Serves 4
30 min
Caribbean Taco Salad with Mango Salsa
Recipe GLPR46287c66b62a1c
A vibrant Caribbean-inspired taco salad featuring seasoned chicken and black beans served over crispy tortilla chips and fresh greens, topped with a refreshing mango salsa made with fresh cilantro, lime, and bell pepper. Light, flavorful, and naturally dairy-free.
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Ingredients
½ to 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 can (15 ounces) black beans, drained and rinsed
4 teaspoons taco seasoning mix
1 tablespoon water
1 lime, juiced and zested
2 ripe mangoes, peeled and chopped into bite-sized pieces
1 red bell pepper, finely diced
3 green onions, chopped
¼ cup fresh cilantro, finely chopped
4 to 6 cups mixed salad greens
Tortilla chips (for serving)
Directions
Heat a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally. The chicken should reach an internal temperature of 165°F.
Add the drained black beans, taco seasoning mix, lime juice, and water to the skillet. Stir well to combine and coat the chicken and beans evenly.
Reduce heat to low and simmer for 3-4 minutes, stirring occasionally, until the mixture is heated through and the flavors meld together.
While the chicken and bean mixture is simmering, prepare the mango salsa. In a medium bowl, combine the chopped mangoes, diced red bell pepper, chopped green onions, lime zest, and fresh cilantro. Gently toss to combine and set aside.
Divide the tortilla chips evenly among 4 plates, creating a base for each salad.
Top the tortilla chips on each plate with 1 to 1.5 cups of mixed salad greens, dividing evenly.
Spoon the warm chicken and black bean mixture evenly over the greens on each plate.
Top each salad with a generous portion of the mango salsa and serve immediately.
