Southwest Grilled Chicken, Corn & Black Bean Salad
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Ingredients
For The Southwest Dressing
- 1/4 cup Fresh Lime Juice
- 1/3 cup Avocado Oil
- 1/2 tsp Ground Garlic
- 1/2 tsp Ground Cumin
- 1/4 tsp Chili Powder
- 1 tsp Freshly Ground Black Pepper
For The Grilled Chicken
- 2 lbs Boneless, Skinless Chicken Breast
- 6 tbsp Extra Virgin Olive Oil
- 1/2 tsp Ground Garlic
- 1/2 tsp Ground Cumin
- 1/4 tsp Chili Powder
- 3/4 tsp Kosher Salt
For The Salad
- 1 15 oz Can of Black Beans
- Kernels from 2 Ears of Fresh Corn
- 1 Diced Red Bell Pepper
- 1/2 cup Chopped Fresh Cilantro
- 1/2-1 Jalapeno, Seeded and Finely Diced
- 1/3 cup Diced Red Onion
- 1 Ripe But Firm Avocado
- 2 tbsp Toasted Pepitas
- 1/4 cup Crumbled Cotija Cheese
Instructions
- 1. Place the chicken breasts between two sheets of parchment paper.
- 2. Pound the chicken to an even ½-inch thickness using a meat mallet.
- 3. In a large bowl, combine the olive oil, ground garlic, cumin, chili powder, and kosher salt. Add the chicken to the bowl and coat thoroughly, massaging the seasoning into the meat.
- 4. Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- 5. Preheat your grill to high heat and lightly oil the grates.
- 6. Grill the marinated chicken for 2–3 minutes per side with the lid closed, or until fully cooked through.
- 7. Transfer the grilled chicken to a plate and let it rest before slicing into bite-sized pieces.
- 8. In a large mixing bowl, whisk together the lime juice, avocado oil, ground garlic, cumin, chili powder, kosher salt, and freshly ground black pepper to make the dressing.
- 9. Add the diced grilled chicken, black beans, corn kernels, red bell pepper, chopped cilantro, jalapeño, and red onion to the bowl with the dressing.
- 10. Toss until all ingredients are evenly coated.
- 11. Gently fold in the diced avocado and Cotija cheese, if using.
- 12. Taste the salad and adjust the seasoning if needed.
- 13. Garnish with extra cilantro and toasted pepitas, if desired, and serve.
Notes
Ingredient Notes:
- Chicken Breasts: Lean and protein-rich, chicken breasts are ideal for grilling and absorb flavor well when pounded to even thickness.
- Avocado Oil: A heart-healthy oil with a high smoke point, perfect for both the dressing and cooking applications.
- Lime Juice: Adds brightness and tang, helping to tenderize chicken and enhance the Southwest flavor.
- Spices (Cumin, Chili Powder, Garlic): These warm, earthy spices create a classic Southwest flavor profile without being overly spicy.
- Black Beans: Rich in fiber and plant-based protein, black beans add heartiness and contrast to the sweet corn.
- Fresh Corn Kernels: Raw kernels provide crisp texture and natural sweetness. Use fresh off the cob for best flavor.
- Bell Pepper, Jalapeño, Red Onion: These vegetables add crunch, heat, and sharpness. Dice finely for balanced distribution.
- Avocado: Provides creaminess and healthy fats. Use a ripe but firm avocado to prevent mushiness.
- Cotija Cheese & Pepitas: Optional toppings that add salty richness and crunch. Cotija enhances the Southwest flair.
Customization Ideas:
- Protein Options: Swap the chicken for grilled shrimp, steak, or tofu depending on dietary preference.
- Scaling: Easily double the ingredients to serve a crowd at BBQs or gatherings. Make dressing in advance and store separately.
- Meal Prep: Grill the chicken and prepare the dressing ahead of time. Store components separately and assemble just before serving for freshness.
- Substitutes: If avocado oil isn’t available, use extra virgin olive oil. For a milder salad, omit the jalapeño or use green bell pepper. You can also replace Cotija with feta or leave it out entirely.
Storage Instructions:
- Refrigerator: Store the salad in an airtight container in the fridge for up to 3 days. Add avocado just before serving to avoid browning.
- Freezer: Freezing is not recommended for this salad due to the fresh vegetables and avocado.