Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

I saw this recipe and thought, hmph this out to be a fun one to try.  And it was!!!  Hubby even liked it to so it is a keeper.

This 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 ½-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
1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. 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.
 from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

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