Cuban Mojo Chicken With Mandarin-Black Bean Salad

Cuban Mojo Chicken With Mandarin-Black Bean Salad

Mix up the Mandarin-Black Bean Salad while the chicken marinates.

Southern Living SEPTEMBER 2005

  • Yield: Makes 4 servings
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes
  • Stand: 20 Minutes


  • 1/4 cup fresh orange juice
  • 1/4 cup fresh 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 (5-ounce)boneless, skinless chicken breasts
  • no-stick cooking spray
  • Mandarin-Black Bean Salad
  • Garnishes: fresh mint sprigs, lime wedges


Combine first 7 ingredients in a zip-top freezer bag or shallow dish; add chicken. Cover or seal, and let stand 20 minutes.

Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towels.

Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from skillet, and keep warm.

Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often.

Cut 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. Garnish, if desired.


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Cuban Mojo Chicken With Mandarin-Black Bean Salad Recipe