Southwestern Chicken Salad

One of my most favorite recipes EVER.  Seriously, such a crowd pleaser, so flavorful, healthy and delicious!  I should have taken a picture BEFORE we started devouring it!

Serves 6; 1 cup serving

Chicken Salad:

4 boneless, skinless chicken breast halves (about 4 oz each)

1/2 green bell pepper

1/2 red bell pepper

1/2 medium red onion

15 oz. can black beans, rinsed and drained

1 cup diced jicama (I always just use an apple, usually a Granny Smith, instead--it's the same texture and I like the flavor it adds)

1/2 cup snipped fresh cilantro

1/2 fresh jalapeno, minced

Dressing

2 T. olive oil

2 T. orange juice

3 T. cider vinegar

1 t. ground cumin

1/2 t. chili powder

1/2 t. cayenne pepper

1/2 t. salt

The recipe recommends cooking as follows, but I just cook my chicken however I want (boil, grill, or throw in a frying pan) and dice.  

Rinse chicken and pat dry with paper towels.  Put chicken in a 9-inch microwave-safe pie plate and cover with wax paper.  Microwave on 100% power (high) for 4-5 minutes, turning chicken halfway through cooking time.  Or bring 1/2 inch water to a simmer in a large skillet and cook chicken, covered, for 15 minutes, or until barely pink in center.  Set aside to finish cooking and cool.

Meanwhile, dice bell peppers and onion; put in a large bowl.  Add remaining chicken salad ingredients to bell pepper mixture, stirring well. 

In a small jar with a tight-fitting lid, combine dressing ingredients.  Shake to dissolve salt.  Pour over bean mixture. 

Chop chicken and add to bean mixture, tossing well.  Serve immediately or cover and refrigerate until needed