½ cup Newman's Own® Lite Balsamic Vinaigrette 1/3 cup Newman's Own® Salsa, Medium 1 Tbsp fresh lemon juice 2 tsp chili powder 4 boneless, skinless chicken breasts (about 1 ½ lbs.) Salsa: 1 ¼ cup Newman's Own® Salsa Medium (Regular, Pineapple or Peach) 1/3 cup canned black beans, drained and rinsed ½ cup minced fresh mango 3 Tbsp minced red onion 2 Tbsp minced fresh cilantro (optional)
Place a large zipper lock plastic bag into a large, shallow dish. Into the bag, add salad dressing, salsa, lemon juice and chili powder. Seal bag. Massage gently to combine ingredients. Add chicken to bag and seal. Marinate in the refrigerator, turning occasionally, for 2 hours. Meanwhile, in a medium bowl, combine salsa, beans, mango, onion, and cilantro. Cover and refrigerate until ready to serve. Remove chicken, discarding the marinade. Grill or broil until chicken is done, about 15 minutes, turning once halfway through the cook time. Serve with the Black Bean Mango Salsa.
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