For a little extra crunch, crumble tortilla chips—the blue variety are especially pretty--over the salad.
by: Three Many Cooks
Serves: 4
Ingredients
3 boneless, skinless chicken breasts
½ cup orange juice concentrate
6 tablespoons juice from 3 limes, divided, plus a little extra for drizzling
2 teaspoons ground cumin
3 ears of corn, shucked and lightly oiled
1 can (16 ounces) black beans drained and rinsed
4 plum tomatoes, cut into medium dice and lightly salted
¼ large red onion, sliced thin
¼ cup chopped fresh cilantro
¼ cup extra-virgin olive oil, plus extra for drizzling
Salt and ground black pepper
6 cups mixed spring greens
Instructions
Place chicken in a gallon capacity zipper-lock bag. Add orange juice concentrate ¼ cup of the lime juice and the cumin; seal and set aside up to 2 hours or refrigerate up to 4 hours.
Heat gas grill, igniting all burners on high for at least 10 minutes. Clean grate with a wire brush, and then lubricate it with an oil-soaked rag.
Place chicken and corn on hot grill rack. Cover and cook until chicken and corn have developed impressive grill marks, about 5 minutes. Turn and continue to grill until corn is spotty brown and chicken has cooked through, about 5 minutes longer. Remove and set aside. When cooled slightly cut chicken, crosswise, into thin slices and cut corn from cob.
Meanwhile, place black beans, tomatoes, red onion, and cilantro in a large bowl; add chicken and corn, along with ¼ cup of the olive oil and a generous sprinkling of salt and pepper; toss to coat. Drizzle in remaining 2 tablespoons of lime juice; toss to coat again.
When ready to serve, lightly toss salad greens with a little olive oil and salt and pepper. Add a little lime juice; toss to coat again. Arrange a portion of greens on a plate, top with a portion of chicken salad and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/chicken-salad-straight-from-the-grill/