Warm Chicken, Black Bean, and Rice Salad with Mango Dressing
- For dressing, in a blender, combine mango, oil, orange juice, lime juice, garlic, and salt; cover and blend until smooth.
- In a large skillet, heat butter over medium-high heat until bubbly. Add cashews and cumin; cook and stir about 2 minutes or until lightly toasted. Add sweet pepper and jalapeno peppers; cook and stir for 2 minutes more. Add rice, black beans, chicken, and broth; cook and stir about 5 minutes or until heated through.
- Stir in the 1/2 cup cilantro, green onion, and 2/3 cup of the mango dressing. Transfer the mixture to a serving platter; top with avocado slices and, if desired, cilantro sprigs. Serve with remaining dressing. Makes 6 servings.
From the Test Kitchen
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with peppers as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.