Cuban Mojo Chicken With Mandarin-Black Bean Salad

• orange juice↗1⁄4 cup
• lime juice↗1⁄4 cup
• garlic cloves↗2

  minced

• ground cumin↗1 teaspoon
• dried oregano↗1⁄2 teaspoon

  crushed

• paprika↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• boneless skinless chicken breasts↗4
• Mandarin-Black Bean Salad
• mandarin orange segments↗2 cups

  drained

• canned black beans↗1 cup

  rinsed and drained

• jicama↗3⁄4 cup

  diced

• chopped red onions2 tablespoons
• seeded minced jalapenos2 tablespoons
• shredded fresh mint leaves2 tablespoons
• teaspoon salt↗1⁄4

Step-by-step instructions

1. 1

   Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.

2. 2

   Remove chicken, reserving marinade. Pat chicken dry with paper towels.

3. 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. 4

   Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.

5. 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. 6

   Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.