Mango Salsa Chicken and Black Bean and Corn Salad

This mango chicken is actually a dish I learned from my new sister in law, last year while we all went on summer vacation to the beach.  Being budget conscious we had decided to cook some meals at home and this was one of them and it is delicious!  Joe and I have kept up with making it and the only thing I have changed is making a sauce with the pan juices.  This is also a great meal to grill out with at home or in a tropical paradise.

Shopping List:
1) Boneless Skinless Chicken Breasts (You can also get bone in if you prefer it), 1 per person

2) Caribean Jerk Marinade

3) Cilantro (I normally use fresh, but the store didn't have any good cilantro this time so I had to use the stuff in a tube)

4) 2-3 Mangos (2 will make enough for 3-4 people, 3 for 4-6 people)

5) 1 Red Onion

6) Romaine Lettuce (2-3 heads for 4-6 people; if only making this dish for two people use half of the corn, beans and tomatoes and 1 head)

7) Corn (3-4 stalks of fresh or 1 can)

8) 1 Can Black Beans

9) 1 Can Tomatoes (preferably with the green chiles and onions)

10) Balsamic Vinegar

11) Lemon Juice

Optional: Rice to place under the chicken.

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To Begin:
Start by the morning of making this meal placing the chicken breasts into a container with the Jerk Marinade.  Make sure all sides are covered and place in fridge.  I also normally cut chicken breats into two breasts, just due to the fact they are so hugh and with grilling I think the thinner turns out better and it lets the marinade really soak in. (do not use all of the marinade, save about 1/2 a cup)

That evening the first thing to make is the salsa, so it can kind of be soaking together as you cook as well.  It is so simple too.  Dice up your mangoes and place in a bowl, along with about 1/2 to 3/4 cup red onion (you want there to be about a 2:1 ratio of mangoes to onion), and about 1 cup fresh cilantro(a good handful) or about two tablespoons tubed (I was actually surprised at how nice it tasted, but definitely not as pretty as fresh.).

Then let an indoor grilling pan heat up on medium high.  Spray with cooking spray and let warm for about 4 to 5 minutes.

Start by shucking the corn if you bought fresh.  This time of year it is so sweet and good!  Then slice the kernels off.  Place to the side.  Drain tomatoes and black beans as well.

In a second pan place some olive oil, let warm.

Start cooking chicken, make sure to spread some of the marinade on top of each from the container.  It should probably take about 5 minutes per side.

Once olive oil is warm place corn kernels into the oil along with a small bit of minced garlic.  Let brown and cook(about 5 minutes).

While the chicken and corn is cooking clean and cut up your romaine lettuce.  Place in a large tupperware or ziplock and pour in about 2-3 tablespoon balsamic vinegar, 1 tablespoon lemon juice and a dash of salt.  Shake and mix well.  The best way to go with the dressing is to add less then taste and add more of whichever you want until you get the flavoring you want.  Pour in a salad bowl.

Turn chicken.

Place black beans in with corn.  Let cook for about 2-3 more minutes then remove from heat and pour on top of the lettuce.  Add can of tomatoes as well.  Mix and toss.  Place to the side.

Once chicken is done place on a plate and turn off the heat.  Add a small pat of butter or margarine onto the pan.  Push over the grill to collect bits and drippings.  Then to this add the leftover marinade and stir and mix.  for about a minute.  Brush this glaze over the chicken.

To plate, if you did rice put on plate first, then a piece of chicken, and then top with mango salsa.  Place salad next to it and enjoy!