• 1/2 C. prepared vinaigrette salad dressing
• 1/4 C. chopped fresh cilantro
• 2 tsp. grated lime peel
• 6 boneless skinless chicken breast halves
• 1 (19-oz.) can black beans, drained and rinsed
• 1/4 C. chopped red onion
• 1/4 C. 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 C. 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. Cut flesh criss-cross, 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.