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Grilled Chicken with Corn and Black Bean Salsa

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. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 623kcal


  • 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