Citrus Chicken and Black Bean Salad

By t1bishop

There's more than a third of the Daily Value for fiber contained in one serving of this main dish salad.

Ingredients

• 1/4 cup organic olive oil
• 1/4 cup snipped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 12 ounces Publix Market Skinless, Boneless Chicken Thighs or Breasts
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon organic olive oil
• 15 -ounce can Publix Market Organic
• Black or Pinto Beans, rinsed
• and drained
• 2 large oranges, peeled and
• sectioned
• 2 slices red onion, halved and
• separated
• 4 cups torn Publix GreenWise
• Market Organic Romaine or
• mixed greens
• Avocado slices
• O

Preparation

Step 1

ONE For dressing, in a screw-top jar
combine 1/4 cup olive oil, cilantro, lime juice, orange juice, garlic and
1/8 teaspoon salt. Cover and shake well. Chill until serving time'. Shake well before using.
TWO Cut chicken into thin bite-size
strips. In a large skillet cook chili powder, cumin, 1/4 teaspoon salt and cayenne pepper in 1 tablespoon hot oil over medium-high heat for 30 seconds.
Add chicken strips and cook for 2 to 3
minutes or until no longer pink.
THREE In a salad bowl combine chicken,
black beans, orange sections and sliced
red onion. Pour the dressing over the
salad. Toss lightly to coat. Cover and
chill salad up to 2 hours. Serve over torn romaine or mixed greens. Garnish with sliced avocado.