Caribbean Chicken Salad with Mango Dressing

Scaled for 4 portions · 5 steps

4 tbspreduced sodium soy sauce4 tbspextra virgin olive oil2 tbspbrown sugar (light or dark)2 tspground ginger4thin cut chicken breasts* (about 12 ounces)1/2small red onion (thinly sliced)510 gchopped romaine lettuce (leafy greens and hearts)2red bell peppers (cored and diced)1 cupcanned reduced-sodium black beans (rinsed and drained)425 gmandarin oranges in light syrup (drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple))—Fresh cilantro (for serving)1large mango* (peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks)0.33 cupfreshly squeezed lime juice ((about 2 medium size limes, though you may need additional if the limes are not very juicy))1 tbsphoney0.5 tspground cumin0.5 tspkosher salt0.25 tspground coriander0.25 tspcayenne3 tbspextra virgin olive oil

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