↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tabasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts
Prepare a medium-high gas or charcoal grill fire.
Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.
Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.
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.
In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.
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.
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. Serves 4
view more member recipes
SOUTHWESTERN GRILLED CHICKEN SALAD WITH TOMATO AND BLACK BEAN SALSA
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tabasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts
Prepare a medium-high gas or charcoal grill fire.
Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.
Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.
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.
In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.
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.
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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken And Black Bean Salad With A Spicy Tomato Salsa
by sgre52160
1 jalapeno chilies, ends trimmed and seeds removed 1 tbsp minced garlic 1 cup minced scallion greens 1 lb vine-ripened tomatoes, rinsed, drained, cored and cut into large chunks 4 tbsp freshly s
by sgre52160
1 jalapeno chilies, ends trimmed and seeds removed 1 tbsp minced garlic 1 cup minced scallion greens 1 lb vine-ripened tomatoes, rinsed, drained, cored and cut into large chunks 4 tbsp freshly s
Southwestern Black Bean Chicken Salad
by HappyCook80
Southwestern Black Bean Chicken Salad 10 cups torn romaine lettuce 1 15 ounce can black beans, rinsed and drained 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups red or yellow cherry toma
by HappyCook80
Southwestern Black Bean Chicken Salad 10 cups torn romaine lettuce 1 15 ounce can black beans, rinsed and drained 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups red or yellow cherry toma
Southwestern Black Bean Salsa With Corn & Lime
by sgre52160
2 cups drained and rinsed black beans 1 cup tomato sauce 1/2 cup diced roasted red bell peppers 1/2 cup corn kernels Juice from one fresh lime 2 tbsp fresh minced cilantro 1/2 to 1 tbsp of chipo
by sgre52160
2 cups drained and rinsed black beans 1 cup tomato sauce 1/2 cup diced roasted red bell peppers 1/2 cup corn kernels Juice from one fresh lime 2 tbsp fresh minced cilantro 1/2 to 1 tbsp of chipo
Southwestern Avocado And Black Bean Salad
by suemunzlinger
1/2 cup freshly chopped cilantro leaves 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lime juice 2 or 3 dashes hot sauce (recommended: Tabasco) 4 cups chopped romaine
by suemunzlinger
1/2 cup freshly chopped cilantro leaves 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lime juice 2 or 3 dashes hot sauce (recommended: Tabasco) 4 cups chopped romaine
view more member recipes
related CDKitchen recipes
Grilled Shrimp With Southwestern Black Bean Salad
Chicken Tacos With Corn And Black Beans
Southwestern Chicken Stew
Ranchero Grilled Salmon Steak With Roasted Corn-Black Bean Salsa
Qdoba Mexican Grill Naked Chicken Burrito
Chicken And Black Bean Skillet
Grilled Chicken Caesar Salad
Greek-Style Chicken Hoagie
Southwestern Avocado Rice
Chili's Margarita Grilled Chicken
Recipe Quick Jump