3 oz skinless, boneless chicken breasts
1/2 cup canned no-salt-added black beans, rinsed and drained
1/4 cup diced avocado
2 TBSP finely chopped red onion
1 tsp chopped fresh cilantro
2 cups mixed greens
1 TBSP lime juice
1 clove garlic, chopped
1/4 tsp cumin
1 1/2 TBSP red wine vinaigrette dressing
Heat skillet coated with nonstick cooking spray over medium-high heat. Add chicken and cook, turning once, aut 3-5 minutes per side, or until cooked through. Remove from pan and set on cutting board.
Combine beans, avocado, onion, cilantro, and mixed greens in medium bowl; toss to combine.
Whisk lime juice, garlic, cumin, and dressing in small bowl. Slice chicken into thin slices.
Toss salad with dressing and top with chicken.
(from Prevention magazine 2-week turnaround edition Dec. 2009)