Caribbean Chicken Salad with Mango Dressing

Directions

1. 1
   Place thesoy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine.
2. 2
   Heat agrill pan or an outdoor grill over medium heat.
3. 3
   Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side.
4. 4
   Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time).
5. 5
   Let marinade for 30minutes orrefrigerateovernight. (If refrigerating overnight, let thechicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
6. 6
   Remove to plate and let stand for 5 minutes.
7. 7
   Place the sliced red onions in a small bowl with water.
8. 8
   Cut into bite-sized piecesand set aside.In a large bowl, combine the romaine, red bell pepper, black beans, and red onion.
9. 9
   Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.