This Southwestern grilled chicken salad is a tasty mix of chicken, black beans, corn, red pepper and poblano pepper, topped off with a creamy Avocado-Lime dressing.
Prep Time5 minutesmins
Cook Time15 minutesmins
Additional Time10 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
Grilled Chicken Salad
1chicken breast
1/2teaspooncumin
1/2teaspoonchile powder
1/2teaspoonsalt
1/2teaspoonpepper
3ears corn
1red pepper
1poblano pepper
1can15.5 ounces black beansdrained
Avocado Lime Dressing
2limes
4Tablespoonscilantro
1/2teaspoonchile powder
1/2teaspooncumin
1/2avocado
2Tablespoonsolive oil
Instructions
Pre-heat a grill on medium high heat.
Sprinkle the chicken breast with the cumin, chile powder and salt.
Once the chicken, peppers and corn are cool enough to handle chop the chicken into small pieces. Then chop the peppers, peeling off the blackened skin if desired. Cut the kernels off the corn cobs.
Put the chicken, peppers and corn in a large bowl. Add the drained black beans and stir to mix.
1 can 15.5 ounces black beans
Pour the dressing over the grilled chicken salad and stir.
Serve garnished with more cilantro and the other half of the avocado.