Cuban Mojo Chicken With Mandarin-Black Bean Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from January 2006 Southern Living Ingredients:
1/4 cup orange juice |
1/4 cup lime juice |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon paprika |
1/2 teaspoon salt |
4 boneless skinless chicken breasts |
2 cups mandarin orange segments, drained |
1 cup canned black beans, rinsed and drained |
3/4 cup jicama, diced |
2 tablespoons chopped red onions |
2 tablespoons seeded minced jalapenos |
2 tablespoons shredded fresh mint leaves |
1/4 teaspoon salt |
Directions:
1. Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
2. Remove chicken, reserving marinade. Pat chicken dry with paper towels.
3. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
4. Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
5. Cut cooked chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
6. Mandarin-Black Bean Salad:.
7. Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.
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