1	15-ounce (450 g) can cannellini beans, rinsed well

1	boneless chicken breast, skinless, all fat removed

olive oil cooking spray

1/2	red onion, chopped

1	clove garlic, minced

1/2	English cucumber sliced thin

1	red bell pepper, seeded and chopped

2	tablespoons (30 ml) fresh cilantro leaves, chopped

1 1/2

tablespoons (22.5 ml) fresh mint leaves, chopped

vinaigrette:

1/4	cup (60 ml) fresh orange juice

1	teaspoon (5 ml) grated orange rind

1	tablespoon (15 ml) white wine vinegar

1	teaspoon (5 ml) cumin

2	tablespoon (30 ml) olive oil

1/8	teaspoon (0.63 ml) salt, optional

grated pepper, to taste

lettuce cups

extra cilantro for garnish

baked fat-free tortilla chips

1. Place the rinsed beans in a salad bowl. Set aside.
2. Grill the chicken breast in a ridged skillet or over coals. When done, cool for 5 minutes and slice into thin slices across the grain.
3. Coat a non stick skillet with cooking spray. Sauté the onion until opaque. Add the garlic and continue to sauté for 1 more minute. Add to the beans.
4. Add the cucumber, red bell pepper, cilantro and mint, and toss to combine.
5. In a small bowl whisk together the orange juice, orange zest, vinegar, cumin, olive oil, salt (if using) and pepper. Toss with salad. Top with the sliced chicken.
6. Place the lettuce cups on plates. Top with salad and serve. Garnish with extra cilantro. Pass the tortilla chips.

Analysis does not include tortilla chips; assumes 8 oz. chicken.