Chicken Salad with Mango Salsa

1 pound boneless skinless chicken breast
1 cup cooked brown rice
1/2 c Salsa
1 tsp lime juice
1 tsp minced garlic
1 can black beans drained
1.5 medium sized tomatoes
half of a medium sized onion
2 tbs chopped cilantro
1 tsp minced garlic
1 tsp lime juice
6 cups of shredded romaine lettuce
half of a mango, cubed
1/3 of a red onion chopped
1 tsp minced garlic
1 tsp lime juice
1 tbsp chopped cilantro
1 - 16 oz container of fat free sour cream
*1 packet of dry Hidden Valley Ranch original dressing
*Half of a medium sized onion
*1 tomatillo
*1.5 tbsp cilantro
*1 tsp of garlic
*These ingredients combine to make 18 servings

Chicken filling - Cube the chicken and cook in a skillet over medium heat. Add 1 tsp of garlic and 1 tsp of lime juice while cooking.
Start your rice cooking (if you are doing instant should be about 10 minutes if not then you need to start it about 45 minutes prior to cooking your chicken)
When the chicken is done add the salsa and the can of beans, lower heat, cover and simmer until the rice is done.

Pico de gallo -
Chop one tomato, half of an onion and 2 tbs of cilantro. Combine in a bowl add 1 tsp of garlic and 1 tsp of lime juice. Let sit to let the flavors combine.

Mango Salsa -
Chop one half of a large mango, a third of a large red onion, and half of a medium sized tomato. Combine in bowl with 1 tbs chopped fresh cilantro, 1 tsp minced garlic, 1 tsp of lime juice.

Tomatillo Ranch Dressing ( this is for the full 18 servings which are 2 tbsp per serving)
1 - 16 oz container of fat free sour cream
1 packet of dry Hidden Valley Ranch original dressing
Half of a medium sized onion
1 tomatillo
1.5 tbsp cilantro
1 tsp of garlic
combine all of the ingredients in a food processor and process until smooth.

Divide the lettuce among four plates. Add 1/4 of the chicken mixture, 1/4 of the pico and 1/4 of the mango salsa. Top with 2 tbsp Tomatillo Ranch Dressing.

Number of Servings: 4

Recipe submitted by SparkPeople user CANDYCEBARTON.