For dressing, in a screw-top jar combine cilantro, olive or salad oil, lime juice, orange juice, garlic, and salt. Cover and shake well. Chill until serving time. Shake well before using.
Cut chicken into thin, bite-sized strips. In a large skillet cook chili powder, cumin, salt, and red pepper in hot oil over medium-high heat for 30 seconds. Add chicken strips and cook for 2 to 3 minutes or until lightly browned and no longer pink.
In a salad bowl combine chicken, romaine or mixed greens, black beans, orange sections, and sliced red onion. Cover and chill salad up to 2 hours. To serve, pour the dressing over the salad. Toss lightly to coat.