It’s the season’s first really warm weekend in the Northeast. Like the urge to buy fall pumpkins, sip winter cocoa, or enjoy spring strawberries, most of us need to grill when the temperature shifts up. Walk through any neighborhood late afternoon and chances are you’ll catch a scent of a grill.
Pull out the grill and most of us automatically add hotdogs and hamburgers to the shopping list. While these summer classics are quick and easy, a little more effort produces a more interesting entrée like Grilled Chicken Salad with Black Beans and Corn.
This healthy salad is satisfying and complete for weeknight supper, but it’s also special enough for having people over. Just start with a cold soup and end with a fun dessert.
- 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
- 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.
Mmm, sounds amazing! It’s on the menu for this weekend!
This sounds aaahh-mazing! I am a sucker for the combination: beans, corns, tomatoes, cilantro, acid. Add cumin, chicken, and the unmistakably smoky flavor of the grill and…giiiiirl, I am so there.
I like the occasional burger or hotdog, but this seems so light, fresh, and delicious…perfect for summer. And I *might* actually want to be in a bathing suit after eating it.
Wish I could have enjoyed it with you tonight!
This is so similar to what I had for dinner last night! Only I had no orange in it, and served it over rice instead of greens. Next week I’ll try it your way!
This salad was so good – and of course, I particularly enjoyed crunching up blue corn tortilla chips over the top 🙂 Really, I would take this over a hot dog any day of the week. Healthy, filling and a darn good lookin’ salad too. Great recipe, Mom.
Elizabeth Mattson says
With the exception of OJ, I have all of this all the time. It just rocketed to the top of my must haves for the weekend. THX so much, Pam!!
Jenn Paul says
I can not wait to try this! Any suggestions for spices other than cilantro and cumin? They give me a wicked migraine, but i still want t he salad to be wonderful!
I’d use basil in place of cilantro and what about chili powder for the cumin?
I was wondering what to grill this weekend. Thanks for the answer. I know it will be delicious! By the way, I am one of the winners in Ree’s cooking weekend, so I will see you on the ranch in a few weeks!
Looking forward to meeting you! I wish all ThreeManyCooks were coming–Sharon’s in grad school taking an intensive summer course and can’t afford the time away– but at least Maggy will joining me. See you then!
Tara @ Chip Chip Hooray says
Mmm, this looks delicious, and will be a great healthy grilling option! And I might even be able to do it myself. 🙂 Thanks for answering my “What to grill at the beach this weekend?” question!
Elizabeth Mattson says
I am still obsessing about this yummy salad. Maybe gently toss some avocado or slice some on top?
It’s funny you should suggest avocado, Elizabeth, because as we were enjoying this salad for lunch yesterday, one of us observed that the only thing missing was maybe a little avocado on top. Thinking the ingredient list might be getting a little long, I left it out, but you are absolutely right! And don’t forget the chips either. That little crunch is very important.
This looks amazing and something my entire family would enjoy!
We just ate this for dinner … it was so delicious. Thanks for another winner, y’all!
Beth Lane says
This was delicious – I made it tonight and all my kids ate it (Charlotte just picked out the beans and ate those, but that is a big success for her). This one goes in the permanent file!
Amanda N - Wine and a Spoon says
I just made a chicken salad yesterday, but it was nowhere near as pretty as this one! I made one that has almonds and grapes in it. I may just try yours for next week’s lunches.
Saw a few of your recipes in the June Runner’s World magazine which prompted me to visit your website; very nice by the way… your story of how Three Many Cooks came to be is very inspirational. Made this for my wife and I lastnight and we were both more than pleased! Surprisingly had most of the stuff already, and prep for it was easy. And that marinade, as simple as it was – delicious! Will no doubt be keeping this one as a regular….Thanks from Johnstown!