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Thursday, June 7, 2012

Grilled Chicken with Corn and Black Bean Salad

We grill a lot in the summer, and the biggest reason is that it is fast and easy. With so many other things going on, I want to be able to toss something on the grill, and have an easy side dish without a lot of extra prep time. 

This dish really couldn't be simpler. I take advantage of our homemade salsa that we canned last year to create a spicy side dish. You can grill the corn for the other part of the salad, or used canned or frozen, any one of those will work. 

Grilled Chicken with Corn and Black Bean Salad 
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon fajita seasoning (from Mexican market, or combine garlic powder, cumin, and black pepper)
1 teaspoon salt
1 can black beans, drained
1 can whole kernel corn, drained
2 cups salsa
Shredded cheese and sour cream (optional)

Preheat grill to high. Rub chicken breasts with fajita seasonings and salt, and place on grill. Grill approximately 6 minutes on first side, then turn over, and grill another 5-6 minutes until completely cooked. Remove from grill and let rest 4-5 minutes.

While chicken is cooking, toss together remaining ingredients. Place 1/2 cup of salad on each plate. Slice chicken breast and lay across the salad, top with fresh chives. You may also top with sour cream and cheese, if desired.

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