Warm Fiesta Chicken Salad
serves 2:
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Lime Vinaigrette:
2 1/2-tablespoons olive oil
1 1/2-tablespoons fresh lime juice
1/4-teaspoon minced garlic
1/4-teaspoon salt
1/8-teaspoon ground black pepper
1/8-teaspoon ground cumin


1/2-pound skinless,boneless chicken breasts
1-teaspoon olive oil
1-can(about 8 ounces)black beans,drained and rinsed
4-ounces romaine lettuce,cut into thin strips(3 cups)
1/2-small red bell pepper,cut into thin strips(1/2 cup
2-tablespoons chopped fresh cilantro
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*1*
Make the vinaigrette:In a large serving bowl,whisk the oil
lime juice,garlic,salt,pepper,and cumin until well blended.
*2*
Put the chicken breasts on a large plate.Drizzle 1 tablespoon
of the vinaigrette over the breasts and turn to coat.
Let stand for 10 minutes.
*3*
In a large nonstick skillet,heat the oil over medium-high heat.
Add the chicken and cook for 3 to4 minutes on each side,or
until golden brown and no longer pink in the center.
Remove the skillet from the heat.
*4*
Add the beans,lettuce,bell pepper,and cilantro to the bowl
with the dressing.Toss gently to mix and coat.Arrange the
chicken on a serving platter.
*5*
Slice the chicken into thin strips.Arrange the chicken strips
over the salad and drizzle with the pan drippings.
Servingright away.
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