Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette from Holly Clegg

StartFragmentThis creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.     

6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing


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. EndFragment