Citrusy Grilled Chicken & Black Bean Salad

Your new summertime best friend

This recipe combines the smoky flavors of grilled chicken with the zesty freshness of citrus and herbs, all tossed with hearty black beans and grilled corn. It's a perfect dish for those looking to add some excitement to their cooking repertoire with minimal effort.

I always have a quart of this in my fridge. Sometimes I eat it by the spoonful, other times off hot grilled tortillas and sometimes I mix it into rice. It’s incredibly versatile, so enjoy!

Gathering Your Ingredients

For this tantalizing Citrusy Grilled Chicken & Black Bean Salad, you must round up a few key ingredients that will bring together the symphony of flavors this dish promises. Ensure you have on hand:

• Fresh chicken breasts, which will serve as the protein-packed star of the dish.

• Black beans, a great source of fiber and the base of your salad.

• Red onion and a bell pepper, for that necessary crunch and sweetness.

• Garlic cloves, to infuse your chicken with that aromatic flavor.

• High-quality olive oil and lime juice, for both the marinade and the dressing, creating that citrusy zing.

• Cilantro, to sprinkle in freshness and a bit of green.

• And of course, don't forget salt and pepper to season everything just right.

Full Recipe:

1 12 oz can of black beans (drained and rinsed)

2 ears of corn, grilled and sliced or 2 cups frozen corn sauteed and cooled

1/2 red onion diced

3 roma tomatoes, dice the outsides - don’t use the insides (you can throw these in a tomato sauce)

1 carrot shredded

1 cup freshly grated Parmesan cheese

2 medium to large chicken breasts rub with marinade (recipe below)

For the sauce:

2 cloves garlic minced

2 limes - zested and juiced

1 teaspoon fresh thyme

1 teaspoon honey

2 tablespoon olive oil

1/2 cup mayo

1/2 cup sour cream

2 tablespoons cilantro freshly chopped

Quick marinade on your chicken

Start by giving your chicken a quick rub and marinade. You don't need to soak the chicken for too long as this is really just to flavor the exterior of the chicken and add some more spice to the dish.

For the quick marinade:

1/4 teaspoon tamari or soy sauce

1 teaspoon avocado or olive oil

1 teaspoon honey for sweetness

1/2 teaspoon dried chipotle powder (or any chili powder)

1/4 teaspoon dried coriander

1/4 teaspoon garlic powder

1 tablespoon cider vinegar

pinch of salt

Preparing the Chicken for the Grill

Heat your grill to medium-high, creating the perfect environment for achieving those desirable grill marks without overcooking the chicken. Oil the grill grates lightly to prevent sticking. The preparation of the chicken not only sets the stage for a beautifully grilled masterpiece but also ensures that the robust flavors of your marinade shine through, complementing the overall dish with its citrus-infused aroma and taste.

Crafting the Perfect Creamy Citrus Herb Sauce

To craft the perfect sauce to bring a lively zest to your salad, start by finely chopping fresh cilantro – this herb is key for injecting a burst of flavor. In a small mixing bowl, whisk together the freshly chopped cilantro with freshly squeezed lime juice and lemon zest which echoes the citrusy undertones already introduced in the marinade for the chicken. Add your some sour cream, mayo, a dash of olive oil and that's all.

Grilling Your Chicken to Perfection

Once your chicken is thoroughly marinated, it's time to grill it to perfection. Ensure your grill is heated to a medium-high temperature to get those coveted grill marks while keeping the inside juicy and flavorful. Lightly oil the grill grates to prevent any sticking. Place the chicken breasts on the grill, being mindful to leave some space between each piece to ensure even cooking. Grill the chicken for about 2 to 3 minutes on one side then place on a baking sheet with a dash of water or chicken stock and bake in a 375 F oven for about 8 minutes or until the internal temp registers 160F.

Finishing the Salad

Toss all remaining ingredients in the dressing while the chicken is being cooked/cooling. This will allow all of the flavors to come together and combine. Then, when the chicken is finished, cool it in the fridge until you can easily handle it, and dice it into large chunks.

You can finish the salad with any other ingredients you see fit. It's great served with tortilla chips, grilled tortillas, bread, or over a salad.

Possible additions:

Bacon, more veggies, smoked salmon, shrimp, mushrooms, pulled pork