Grilled Chicken Salad With Corn and Beans

Southwestern style grilled chicken salad is fun to eat. Scoop it up and eat it with the crispy tortilla strips. Have some fun!

The salad isn't your typical everyday green salad. This one has corn and black beans, seasoned in a tangy sauce that goes great with the spicy grilled chicken breasts.

Southwestern Style Grilled Chicken Salad

This recipe is for four boneless, skinless chicken breast halves.

The Corn and Bean Salad

  • 2 cups frozen corn, thawed
  • 1-15 ounce can of black beans, rinsed
  • 2 tablespoons cider vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper

Combine the vinegar, sugar, salt, black and cayenne peppers, and the chili powder in a sauce pan. Heat to a boil over medium heat, then add the beans, corn and cilantro. Continue heating until it comes to a boil again, cover, and remove from heat to cool.

For the Spicy Chicken Dry Rub

  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Combine ingredients and rub into all sides of the chicken breasts

Grilling the Chicken

Preheat the grill to medium high heat. Cook the seasoned chicken breasts over direct medium high heat for 4 to 6 minutes per side. When the internal temperature reaches 165ºF, remove them from the grill, cover and let rest for five minutes while you spoon one-half cup of the corn salad onto four plates.

Slice the breasts into half-inch thick slices and place onto the corn salad. Serve this spicy Southwestern grilled chicken salad with crispy tortilla chips and a few Coronas!