Recipe by Elizabeth Kurtz

Grilled Chicken, Corn, and Black Bean Salad

Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets

Ingredients

Dressing

  • 2 tablespoons fresh lime juice

  • zest from 1 lime

  • 1/2 cup fresh cilantro or parsley, washed

  • 2 teaspoons Gefen Honey

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/3 cup olive oil

Chicken

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 tablespoon chili powder

  • 1 tablespoon granulated garlic

  • 1 tablespoon light brown sugar

  • 1 and 1/2 teaspoons cumin

  • 1 and 1/2 teaspoons smoked paprika

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 6 pieces boneless, skinless white or dark meat cutlets

Corn

  • 1/4 teaspoon smoked paprika or paprika

  • 1/2 teaspoon chili powder

  • pinch of kosher salt

  • 2 tablespoons washed and chopped cilantro or parsley

Salad

  • 6 cups mixed lettuce

  • 1 red pepper, diced

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1/4 cup chopped red onion

  • 1 avocado, cut in 1/2-inch pieces

Directions

Prepare the Dressing

1.

With an immersion blender, purée lime juice and zest, cilantro, honey, garlic, chili powder, salt, and pepper. With the motor running, slowly drizzle in oil and blend until emulsified and smooth. Refrigerate until ready to use.

Prepare the Chicken

1.

In a zip-top bag, combine oil, lime juice, chili powder, garlic, sugar, cumin, paprika, salt, and pepper. Add chicken and coat with the marinade. Marinate at least one hour and up to overnight in the refrigerator.

2.

Preheat gas grill or grill pan to 375 degrees Fahrenheit. Grease grates. Remove chicken from marinade (discard marinade) and grill over indirect low heat for about four minutes per side, or until cooked through. Set aside.

3.

Prepare the corn: Break corn cobs in half and brush with oil. Grill over medium heat until cooked and charred in some places.

4.

In a small dish, whisk honey, mayonnaise, lime juice, paprika, chili powder, salt, and cilantro. When corn comes off the grill, immediately brush this mixture onto it. Sprinkle with cilantro and set aside.

Prepare the Salad

1.

On a platter or in a bowl, place the lettuce, red pepper, black beans, onions, and avocado. Toss with some dressing. Add the grilled chicken and corn (either on the cob or cut off the cob; I do some of each!) and drizzle with more dressing. Serve immediately.

Notes:

Black beans: To serve black beans as a side dish instead of using them in a salad, rinse two (15-ounce) cans black beans and set aside. Heat a skillet over medium-high heat. Add one tablespoon olive oil and cook one chopped and seeded jalapeño in a pan until softened. Add beans, one teaspoon cumin, kosher salt, and pepper to taste, and about 1/4 cup water. Simmer five minutes and serve warm or at room temperature.

Simple version: Prepare the dressing and chicken as directed. For the salad, use rinsed black beans and a can of corn along with the rest of the ingredients. Want the super simple version? Use leftover roasted or grilled chicken.

Credits

Photography by Chay Berger

Grilled Chicken, Corn, and Black Bean Salad

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