Source: dLife

A refreshing summer salad made with chicken, beans, red peppers, and an orange vinaigrette.

Servings

15 oz canned cannellini beans , rinsed well
1 boneless skinless chicken breasts , all fat removed
1 olive oil cooking spray
0.5 red onion , chopped
1 medium garlic cloves , minced
0.5 medium cucumber , sliced thin (English cucumber)
1 medium red bell peppers , seeded and chopped
2 tbsp fresh cilantro , chopped
1.5 g fresh mint , chopped
4 piece fresh romaine leaves

Vinaigrette
0.25 cup Juice, orange, fresh
1 tsp grated orange peel
1 tbsp white wine vinegar
1 tsp ground cumin
2 tbsp olive oil
0.12 tsp salt (optional)
1 pinch black pepper (to taste)

1 Place the rinsed beans in a large salad bowl. Set aside.
2 Grill the chicken breast in a ridged skillet or over coals. When finished, cool for 5 minutes and slice into thin slices across the grain.
3 Coat a nonstick skillet with cooking spray. Saute the onion until opaque.
4 Add the garlic and continue to saute for another minute. Add to the beans.
5 Add the cucumber, red bell pepper, cilantro, and mint, and toss to combine.
6 In a small bowl whisk the orange juice, orange zest, vinegar, cumin, olive oil, salt, and pepper, if desired. Toss with salad. Top with the sliced chicken.
7 Place the lettuce cups on plates. Top with salad and serve. Garnish with extra cilantro.

This salad goes great with some whole-wheat or low-carb tortilla chips.