Sarah's Southwestern Chicken Salad

Southwestern Chicken Salad

Chicken Salad
4 boneless, skinless chicken breast halves (about 4 oz. ea), all visible fat removed
1/2 medium red bell pepper
1/2 medium green bell pepper
1/4 to 1/2 medium red onion
15 oz. can no-salt-added black beans, rinsed and drained
1 c. diced jicama (I just use a Granny Smith apple because I like this better)
1/2 c. snipped fresh cilantro
1/2 fresh jalapeno, minced (optional)

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. cayeene
1/2 t. salt

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 percent power (high) for 4-5 minutes, turning chicken halfway through cooking time.  Or bring 1/2 inch water to 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.

**Time Saver:  Use 2-3 cups leftover cooked chicken or store-bought baked or rotisserie chicken instead of microwaving or poaching the chicken breast halves.