Print Recipe

Ingredients:

• 1 Rotisserie chicken
• 1/2 medium red bell pepper
• 1/2 medium green bell pepper
• 1/4 -1/2 medium red onion
• 15 oz can no salt added black beans, rinsed and drained
• 1 cup peeled and diced jicama
• 1/2 cup fresh cilantro (snipped)
• 1/2 fresh jalapeno pepper, minced (optional)

Dressing

• 2 tablespoons Bertolli olive oil
• 2 tablespoons Tropicana orange juice
• 3 tablespoons Laura Lynn cider vinegar
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne
• 1/2 tsp salt

Directions:

Remove skin of chicken and chop into chunks and put into large bowl. Dice bell peppers and onions and add to bow. Add remaining salad ingredients and stir. In a small jar with a tight-fitting lid, combine all dressing ingredients. Shake well. Pour over salad mixture. Serve immediately or refrigerate.

Makes 6 servings. 215 calories, 7 gms fat; 15 gms carbohydrates; 4 gm fiber; 246 mg sodium