Print
Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Southwestern salad topped with grilled chicken, black beans, cherry tomatoes, avocado, and pumpkin seeds
Course Salads & Dressings
Cuisine American
Keyword cold salad recipes, grilled chicken salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 429 kcal
Author Adapted from The Best of Fine Cooking: CookFresh 2011

Ingredients

  • ½ tablespoon chili powder
  • 1 teaspoon brown sugar dark or light
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Kosher salt
  • 8 ounces boneless skinless chicken breast, butterflied
  • 4 tablespoons extra-virgin olive oil plus more for the grill
  • Juice from 1 medium lime
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons honey
  • Freshly ground black pepper
  • Green Tabasco sauce optional
  • 1 cup canned black beans rinsed and drained
  • 4 ounces cherry or grape tomatoes halved
  • 1 large scallion thinly sliced
  • 2 small heads Bibb lettuce torn into bite-sized pieces
  • 1 medium avocado
  • ¼ cup toasted pepitas pumpkin seeds or Spicy Pepitas

Instructions

  1. In a small bowl, combine the chili powder, brown sugar, coriander, cumin and 1/2 teaspoon salt. Rub spice mixture over both sides of butterflied chicken breast. (You will have some of the spice mixture left over.)
  2. Heat grill pan over medium-high heat. Brush lightly with oil and add the chicken. Grill until edges of the top side are white, about 3 minutes. Flip and cook until just done, another 1 to 2 minutes. Let the chicken rest.
  3. In a glass jar with a screw-top lid, combine olive oil, lime juice, 1 tablespoon of cilantro, honey, a dash of salt, a few grinds of pepper, and a few drops of Tabasco (if using). Shake well to combine.
  4. Combine the black beans, tomatoes, scallion and remaining cilantro in a small bowl. Add about 2 tablespoons dressing and lightly toss.
  5. Place lettuce in a large bowl and toss with just enough dressing to lightly coat. (Reserve some dressing to drizzle on chicken.) Arrange lettuce on serving plates. Thinly slice chicken and avocado and add to plates. Drizzle with some of the remaining dressing. Add salsa and garnish with pepitas.