1/2 cup orange juice
1/4 cup cilantro, fresh chopped
3 tbls or more lime juice (2 limes)
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper, freshly ground
1 1/4 lb chicken breast
1 15oz can black beans, rinsed and drained
1 cup mango, fresh cubed
2 tbls onion, chopped
In a small bown combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and pepper. Remove 1/2 cup and place in a large zip-closed plastic bag; add 1 tsp dijon mustard and1 tbls soy sauce to the bag. Add chicken to the bag and turn to coat. Seal bag and refrigerate for up to 12 hours (I think it would be fine to do the day before).
To make salsa, add beans, mango, and onion to the rest of the mixture in the bowl. Toss, cover and refrigerate up to 12 hours. Yields 4 servings.
They say to pour the salsa over the chicken after it is grilled, but I have always served it separately due to fussy eaters.
