Southwestern Chicken and Black Bean Salad
Recipe from Better Homes and Gardens

A refreshing main-dish salad that combines the Tex-Mex flavors of cilantro, citrus, and black beans.


Southwestern Chicken and Black Bean Salad

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Ingredients
  • 12  ounces
    skinless, boneless chicken thighs or breasts
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  • 1/2  teaspoon
    chili powder
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  • 1/2  teaspoon
    ground cumin
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    ground red pepper
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  • 1  tablespoon
    olive oil or cooking oil
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  • 3  cups
    torn romaine or mixed greens
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  • 1  15-ounce can
    black beans, rinsed and drained
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  • 2  large
    oranges, peeled and sectioned
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  • 2  slices
    red onion, halved and separated into rings
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  • 1/4  cup
    snipped cilantro
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  • 1/4  cup
    olive oil or salad oil
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  • 2  tablespoons
    lime juice
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  • 2  tablespoons
    orange juice
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  • 1  clove
    garlic, minced
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  • 1/8  teaspoon
    salt
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Directions
1.
For dressing, in a screw-top jar combine cilantro, olive or salad oil, lime juice, orange juice, garlic, and salt. Cover and shake well. Chill until serving time. Shake well before using.
2.
Cut chicken into thin, bite-sized strips. In a large skillet cook chili powder, cumin, salt, and red pepper in hot oil over medium-high heat for 30 seconds. Add chicken strips and cook for 2 to 3 minutes or until lightly browned and no longer pink.
3.
In a salad bowl combine chicken, romaine or mixed greens, black beans, orange sections, and sliced red onion. Cover and chill salad up to 2 hours. To serve, pour the dressing over the salad. Toss lightly to coat. Makes 4 servings.
Nutrition information
Calories 340, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 45 mg, Sodium 515 mg, Carbohydrate 22 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet
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