Cuban Mojo Chicken With Mandarin-Black Bean Salad

• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 4 boneless skinless chicken breasts
• Mandarin-Black Bean Salad
• 2 cups mandarin orange segments, drained
• 1 cup canned black beans, rinsed and drained
• 3/4 cup jicama, diced
• 2 tablespoons chopped red onions
• 2 tablespoons seeded minced jalapenos
• 2 tablespoons shredded fresh mint leaves
• 1/4 teaspoon salt

1. Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
2. Remove chicken, reserving marinade. Pat chicken dry with paper towels.
3. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
4. Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
5. Cut cooked chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
6. Mandarin-Black Bean Salad:
7. Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

orange juice, lime juice, garlic, ground cumin, oregano, paprika, salt, chicken breasts, mandarin, orange segments, black beans, jicama, red onions, jalapenos, mint leaves, salt

Taken from www.food.com/recipe/cuban-mojo-chicken-with-mandarin-black-bean-salad-150981 (may not work)