Combine orange juice, lime juice, minced garlic, ground cumin, dried oregano, paprika, and salt in a zip-top bag.

Add chicken breasts to the marinade, seal, and let stand for 20 minutes.

Remove chicken from marinade, reserving the marinade.

Pat the chicken dry with paper towels.

Coat a large nonstick skillet with cooking spray.

Heat skillet over medium-high heat.

Add chicken to the hot skillet and cook for 4-5 minutes on each side, or until cooked through.

Remove cooked chicken from skillet and keep warm.

Wipe the skillet clean.

Add the reserved marinade to the skillet.

Bring the marinade to a boil and boil for 2 minutes, stirring frequently.

Cut the cooked chicken diagonally into 1/2-inch thick slices.

Spoon Mandarin-Black Bean Salad in the center of four serving plates.

Arrange the sliced chicken around the salad on each plate.

Drizzle the warm marinade evenly over the chicken slices.

Garnish with fresh mint sprigs and lime wedges, if desired.