Cooking Directions

• Stir the picante sauce, 2 tablespoons oil, lime juice and garlic powder in a small bowl.
• Season the chicken as desired.  Sprinkle the chicken with chili powder. Brush with the remaining oil.
• Heat the grill to medium and grill chicken for 15 minutes or until cooked through, turning once. Slice the chicken into strips.
• Place the salad greens on 4 plates. Top with the chicken, beans and oranges. Sprinkle with the onions and pour the picante sauce mixture over all.

Ingredients

• 1 cup Pace® Picante Sauce
• 3 tablespoons vegetable oil
• 1 tablespoon lime juice
• 0.25 teaspoon garlic powder or 1 clove garlic, minced
• 1.25 pounds skinless, boneless chicken breast halves
• 0.5 teaspoon chili powder
• 6 cups mixed salad greens torn in bite-size pieces
• 1 can (about 15 ounces) black beans, rinsed and drained
• 2 medium orange, peeled and sliced
• 2 green onion, sliced (about 1/4 cup)