I made this over the weekend and it was a hit. It was light and refreshing, perfect for these hot days. I had made chicken soup for a friend who was sick last week, and just saved some of the shredded cooked chicken to throw in the salad. It worked well and saved me from cooking chicken again. I also added some fresh cucumbers and tomatoes to garnish the sides.
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 lettuce 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. (I actually did not add the lettuce, but instead placed some on each plate and then piled on the rest. That way I could store the salad for leftovers, without the lettuce getting
soggy).
To serve, pour the dressing over the salad. Toss lightly to coat.
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