Southwestern Chicken and Black Bean Salad

  • Yield: 6 servings


2teaspoons ground cumin
2teaspoons chili powder
1/4teaspoon cayenne pepper
2pounds skinless, boneless chicken breasts, cut into 1/2-inch strips
2cups fresh orange sections (about 2 oranges)
1cup shredded reduced-fat Monterey Jack cheese (optional)
1/2cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3cup chopped fresh cilantro
1/3cup lime juice
1/4cup orange juice
1tablespoon canola oil
Salt and pepper
1/2teaspoon minced garlic
1head lettuce, torn into pieces


  1. Combine cumin, chili powder and cayenne in a large zip-top plastic bag.  Add chicken, seal bag, and shake to coat chicken with seasoning mixture.
  2. In a skillet coated with nonstick cooking spray, cook chicken over medium heat until done, about 10 minutes; let cool.  Spoon chicken into a large bowl and add orange sections, Monterey Jack, onions, black beans and cilantro, mixing gently but thoroughly.  In another bowl, mix lime juice, orange juice, oil, salt and pepper, and garlic.  Pour over chicken mixture, tossing gently to coat.  Serve over lettuce on a serving platter.

Nutritional Info *per serving

  • Calories 322
  • Fat 7.1g
  • Saturated Fat 1.4g
  • Cholesterol 93mg
  • Sodium 216mg
  • Carbohydrate 24.4g
  • Protein 40g