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Reviewed: Sep. 13, 2009

This is an excellent salad. The grilled chicken was so good. I marinated it overnight because I really wanted it to have a good flavor. The first time I made it I bought jicama and was very disappointed with it. I left it out the second time. I added red onion and used a variety of peppers to help with cost. I made this for a baby shower for 40 women. I would suggest using half the beans and either use more mango or add pineapple. I even had a little marinade left over for another time.

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Miriam

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Reviewed: Aug. 8, 2009

Definitely add a bunch of cilantro. Yummmm, this is so good on a hot summer night!

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Shana

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Reviewed: Aug. 3, 2009

This recipe was really good, but I have to agree with another reviewer. It definitely could use some cilantro, and I added in an extra splash of lime. Avocado would add a nice touch, also. With these additions, it has just the right flavor, texture, and lightness. Delicious!

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KATIECHILE

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Reviewed: Jul. 11, 2009

needs just a touch of cumin or maybe cilantro

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bkperdue

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Reviewed: May 17, 2008

I used canned chicken breast and shred it apart because I was too lazy to grill. I substituted avocado because I didn't have any jicama and I also added chopped red onion. I just poured all the dressing over it and mixed it together. This is absolutely delicious and makes a great light and refreshing dinner on a warm day. I'll be eating this all summer!

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armywife

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Apr. 11, 2008

What a great salad! I doubled the dressing and forgot the garlic, but I really don't think it needed it. I probably won't add it next time. I marinated the chicken for 1 hour, as directed, and I thought it was very flavorful. I imagine going a little longer would make it even better. This is very easy to put together but tastes impressive! Great for company!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 9, 2007

I decided to be one of the first to try this recipe out. I made a few changes though. I did not have jicama, so I used an avocado chopped up. I also added a tomato, some chopped red onion, and about 1/2 cup chopped cilantro. The salad part was very good, but the chicken was only ok. I put it all on rice for dinner, and used it in a wrap the next day. I will deffinately make this again maybe using a different recipe for the chicken. The salad is amazing though and my 7 year old ate it two days in a row cleaning her plate. Very good!

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