Recipe: Southwestern Chicken and Black Bean Salad

Southwestern Chicken and Black Bean Salad

1/4 cup snipped cilantro
1/4 cup olive oil or salad oil
2 tablespoons lime juice
2 tablespoons orange juice
1 clove garlic, minced
1/8 teaspoon salt
12 ounces skinless, boneless chicken thighs or breasts
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil or cooking oil
3 cups torn romaine or mixed greens
1 15-ounce can black beans, rinsed and drained
2 large oranges, peeled and sectioned
2 slices red onion, halved and separated into rings

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.

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. 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.