Southwester Chicken Salad

Southwestern Chicken Salad

(From Taste of Home's Healthy Cooking magazine)

6 servings

1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 tablespoon jalapeno pepper jelly
1 tablespoon honey
1/4 teaspoon ground cumin
2 1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup cubed peeled mango
2/3 cup julienned sweet red pepper
2/3 cup julienned peeled jicama
4 green onions, chopped
3 cups fresh baby spinach
3 cups torn mixed salad greens
1/3 cup pepitas or salted pumpkin seeds

For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes. Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas and enjoy!

This salad was very light and tasty! I had never bought a jicama (pronounced hick-a-ma) before. Inside it looked like a potato and kind of tasted like an apple.