Blackened Grilled Chicken Salad with Black Beans, Mango and Tomato, and Homemade Creamy Chili Cilantro Dressing

I've been dreaming of this dinner ever since last month when I first made the Black Bean, Mango and Tomato Salad. It was even more delicious than I expected. And I came up with a low point dressing that was perfect for it. Perfect summer dinner!

Blackened Grilled Chicken Salad with Black Bean, Mango and Tomato and Homemade Creamy Chili Cilantro Dressing
Makes 4 servings
9 points per serving
Approximate cost for this meal: $8

For dressing:
1 cup buttermilk
3/4 cup reduced fat sour cream
1/4 cup mayo
1 4oz. can diced green chilies, drained
1 cup loosely packed fresh cilantro
1/2 packet of Hidden Valley Ranch Fiesta Ranch Dip mix
I think you could use a half packet of taco seasoning here if you have it.

Place all ingredients in blender and puree till well blended and smooth.
Pour into covered container and place in refrigerator.
1 point for 2 Tablespoons

For Black Bean, Mango and Tomato Salad:
1 large mango(es), diced, divided (about 1 3/4 cups)
3 tbsp fresh lime juice
3 tbsp water
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp table salt
15 oz. can black beans, drained and rinsed
1 cup tomato(es) diced
1/2 cup sweet onions, diced
1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers
I used cilantro this time. I'll definitely try mint sometime this summer.
1 tbsp canned jalapeno peppers, or fresh, minced
I used canned. Fresh would be great too.

In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
My mangoes were plenty ripe but I still found it too difficult to mash them with a fork so I put all this in the blender and pureed it. Then poured this over all the other ingredients in a large bowl.

Add remaining diced mango, beans, tomato, onion, mint or cilantro and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.

For grilled blackened chicken:
1 lb boneless skinless chicken breast
blackened seasoning
I used Cajun's Choice brand

Heat outdoor grill to 400 degrees.
Generously coat both sides of chicken breasts with cajun seasoning.
Grill 5 minutes per side or till cooked through.
Let stand 5 minutes.
Cut into 1/2 inch slices.

For each serving place 2 cups of salad greens on plate. Top with 1 cup of the black bean salad, 4 oz. of the cooked chicken. Top with 2 Tablespoons of dressing.

What we thought~
Everyone loved it! We'll definitely be having this meal often this summer. Light and fresh and flavorful.
And the dressing was a big hit! I'm so happy to have found a yummy, creamy salad dressing that is low in points.
I'm already thinking of other ways to flavor the buttermilk/low fat sour cream/mayo base.