Cuban Mojo Chicken With Mandarin-Black Bean Salad

READY IN: 25mins
Recipe by JeriBinNC

Adapted from January 2006 Southern Living

Top Review by Gingernut

I was looking for a way to use some oranges and some jicama, but I didn't have tomatoes so this was a great recipe to try. This was very tasty! I used regular navel oranges (fresh from our tree) instead of the canned mandarins. I also subbed cilantro (coriander) for the mint, as that was what I had on hand. Hubby enjoyed the salad a lot. The chicken was very tasty. The marinade would be good for fajitas, as well. I forgot to use the leftover marinade as a sauce, which would've been extra good.

Ingredients Nutrition


  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.

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