We are cooking with Chef Angie Bodeker from Angela's Cafe in Denison. Today we are making a delicious warm chicken and black bean salad with mango dressing.
1530 S Austin Ave · Denison
Warm Chicken and Black Bean Salad with Mango Dressing
2 T. butter
1/2 cup slivered almonds
1 cup jasmine rice
2 cups chicken broth
2 cups bite-size pieces cooked chicken (rotisserie works well!)
1/2 cup sliced scallions (about 4)
1/2 cup canned black beans, rinsed and drained
1/2 cup chopped, peeled avocado
1/2 cup sweet red pepper
1/4 cup chopped fresh cilantro leaves
1 teaspoon cumin seeds
3 cloves garlic
1 small hot red chile, halved and seeded
1/2 teaspoon salt
1/2 cup cubed, peeled mango
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
In a large saucepan, melt butter over medium heat. Add almonds; cook until golden. Add rice, cook for l minute. Stir in broth. Bring to a boil; reduce heat. Cover and simmer about 20 minutes or until rice is cooked.
To serve, stir chicken, scallions, black beans, avocado, chopped sweet pepper and cilantro into rice mixture. Drizzle with half of the mango dressing; toss to combine. Spoon salad onto a serving dish. Pass remaining dressing.
Dressing: In heavy, small skillet, toast cumin seeds over medium heat about 2 minutes or until fragrant. In mini food processor, combine toasted cumin seeds, garlic cloves, red chile and salt. Cover and process until combined. Add mango, olive oil, orange juice and lime juice. Cover and process until smooth. Return mixture to skillet and heat until warm.