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Recipe submitted by Amelia Meaux, Crowley, LA

Border Black Bean Chicken Salad

2 whole broiler-fryer chicken breasts, skinned, boned and cut in 2-inch strips
2 tablespoons olive oil
1 garlic clove, minced
1/2 jalapeno pepper, finely chopped
3/4 teaspoon salt
1 cup peeled and seeded cucumber cubes
1 cup sweet red pepper strips
1 cup chopped fresh tomato
1/2 cup chopped red onion
4 cups chopped Romaine lettuce
1 can (15 ounces) black beans, rinsed
Dressing (recipe follows)
1/2 cup chopped toasted pecans
Tomato rose
Parsley sprigs

1. In large frypan, place olive oil and heat to medium temperature. Add chicken and stir-fry about 2 minutes or until fork tender. Add garlic, jalapeno pepper and salt; stir-fry 30 seconds.
2. Remove chicken mixture from frypan and place in a large salad bowl.
3. To chicken, add cucumber, red pepper, tomato, onion, lettuce and black beans.
4. Add Dressing to frypan and heat over medium heat until slightly warm.
5. Pour warm Dressing over salad ingredients, tossing to coat. Sprinkle with pecans and garnish with tomato rose and parsley.

Makes 4 servings.

Dressing: In small bowl, mix together 1/3 cup tomato vegetable juice, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt.

Recipe provided courtesy of the National Chicken Council. Used with permission.