Warm Chicken Black Bean Salad With Mango Dressing Sally Sibthorpe Shelby Township, MI 2007 2nd Place 2 cups rotisserie chicken, cut in bite-size pieces 2 tablespoons butter 1/2 cup slivered almonds 1 cup jasmine rice 2 cups chicken stock 1/4 cup chopped cilantro 1/2 cup sliced scallions 1/2 cup canned black beans, rinsed and drained 1/2 cup diced avocado 1/2 cup diced red bell pepper Mango Mojo Dressing: recipe follows 2 rings red bell pepper sprig cilantro In large saucepan over medium heat, melt butter. Add almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock, cover pan and simmer about 20 minutes until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper. Drizzle chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto serving dish and garnish with red pepper rings and cilantro sprig. Pass remaining dressing. Makes 4 servings. Mango Mojo Dressing: In heavy small skillet over medium high heat, place 1 teaspoon cumin seeds and toast until fragrant, about 2 minutes. In mini food processor, place cumin seeds; 3 cloves peeled garlic; 1 small hot red chili, stemmed and seeded; and 1/2 teaspoon salt; grind to coarse paste. Add 1/4 cup olive oil; 1/2 mango (peeled and cubed); 1/4 cup freshly squeezed orange juice; and 2 tablespoons freshly squeezed lime juice. Return mixture to skillet and heat until warm.