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Does anyone out there have a bit of spring fever? I certainly do! There have been little hints of spring here and there lately and it's getting the better of me! I'm starting to think about long bike rides with just a light T-shirt in place of the thick layers of clothing that I am now sporting each time I climb on my two-wheeled steed. I also have visions of endless walks on sandy seashores with seagulls circling above my head and sparkling waves crashing and dancing at my feet. I can almost smell hamburgers on the backyard grille and hear the sweet voices of family and friends gathering for a summer picnic.
- Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa
- 1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
- ½ tablespoon chili powder
- 1 teaspoon light or dark brown sugar
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Sea salt
- 6 tablespoons extra-virgin olive oil, more for the grill
- 3 tablespoons fresh lime juice
- 3 tablespoon chopped fresh cilantro, plus leaves for garnish
- 1 tablespoon honey
- 1 clove garlic, minced
- Freshly ground black pepper
- Green Tabasco (optional)
- 1 cup canned black beans, rinsed and drained
- 4 ounces small cherry or grape tomatoes or plum tomatoes cut in half and quartered, quartered or halved (about ¾ cup)
- ¼ cup yellow bell pepper, diced
- 3 scallions, thinly sliced
- 1 package butter lettuce, pre-washed
- 1-2 medium firm-ripe avocado, diced
- ¼ cup toasted pine nuts
1.Prepare a medium-high gas or charcoal grill fire.
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2.Trim and then slice the chicken horizontally in half.
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3.Combine the chili powder, brown sugar, coriander, cumin, and ¾ tsp. salt in a small bowl. Rub some of the spice mix over both sides of the chicken breast (you may not need it all) and let sit while the grill heats.
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4.Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.
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5.In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1Tbs. of the cilantro, the honey, the garlic, ½ tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.
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6.Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.
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7.Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts and the cilantro leaves.
Adapted from a recipe by Fine Cooking Magazine |
Beth Newman says
My husband isn't exactly a salad guy, but he's been talking about this meal all week. He loved it!
Amy says
I'm making this for dinner tonight!!!!
Caitlyn says
Yum!! This was amazing, thanks!