Ingredients
1/2 cup orange juice2 tablespoons olive oil1 tablespoon minced fresh cilantro1 tablespoon lime juice1 tablespoon jalapeno pepper jelly1 tablespoon honey1/4 teaspoon ground cumin2-1/2 cups cubed cooked chicken breast1 can (15 ounces) black beans, rinsed and drained1 cup cubed peeled mango2/3 cup julienned sweet red pepper2/3 cup julienned peeled jicama4 green onions, chopped3 cups fresh baby spinach3 cups torn mixed salad greens1/3 cup pepitas or salted pumpkin seeds
Preparation
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.
