2 teaspoons ground cumin 2 teaspoons chili powder 1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips 2 cups fresh orange sections (about 2 oranges) 1/2 cup shredded reduced-fat Monterey Jack cheese 1/2 cup chopped red onion 1 (15-ounce) can black beans, drained and rinsed 1/3 cup chopped fresh cilantro, optional 1/3 cup lime juice 1/4 cup orange juice 1 tablespoon canola oil 1/2 teaspoon minced garlic Salt and pepper to taste (optional) 6 cups mixed greens
Combine cumin and chili powder in large zippered plastic bag. Add chicken, seal bag, shake to coat.
In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper. Pour over chicken mixture, tossing gently to coat. Serve over mixed greens.
Note: Cilantro has a distinct flavor and may be omitted if desired.