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Thursday, June 09 2011
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
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

1. 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.
2. 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.
3. 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.

Nutrition Facts
Calories 340, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 45 mg, Sodium 515 mg, Carbohydrate 22 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:09 am   |  Permalink   |  0 Comments  |  Email

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