Grilled Chicken with Corn and Black Bean Salsa
Smokey grilled chicken with a corn and black beans salsa are topped with cilantro, lime yogurt dressing.
- 4 chicken breasts boneless, skinless
- 1 teaspoon sea salt flakes
- cracked black pepper
- 1 teaspoon cumin ground
- 2 teaspoons smoked paprika
- 2 cloves garlic crushed
- 2 tablespoons olive oil extra virgin
- 3 ears of corn
- 15 oz black beans canned
- 2 green onions thinly sliced
- 2 heads romaine lettuce small, halved
- 5 ounces cherry tomatoes halved
- cilantro for serving
- 1/2 lime cut into wedges for serving
- 1 cup Greek Style Yogurt
- 1/4 cup lime juice
- 1/2 cup cilantro finely chopped
Place the chicken, salt, pepper, cumin, paprika, garlic and half the oil in a bowl. Toss to combine.
Preheat a grill pan or a grill to high heat. Grill the corn for 10-12 minutes, turning, until nicely charred. Slice the corn off the cob and place in a bowl with the black beans and onions and toss to combine.
Brush the lettuce halves with the remaining olive oil. Grill for about 2 minutes on each side or until charred to your liking.
Reduce the heat to low and cook the chicken for 6-8 minutes on each side or until cooked through. Cool slightly and then slice.
Make the dressing by combining the yogurt, lime juice and cilantro. Taste and season with salt and pepper.
To serve: top the lettuce with the sliced chicken, the corn mixture, the tomatoes and the dressing. Garnish with additional cilantro leaves and a lime wedge.
Calories: 623kcal | Carbohydrates: 55g | Protein: 69g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 906mg | Potassium: 2393mg | Fiber: 18g | Sugar: 11g | Vitamin A: 28317IU | Vitamin C: 37mg | Calcium: 217mg | Iron: 7mg