Wednesday, September 28, 2011

Healthy, Delicious Supper Salad


Every so often I like to share a healthy recipe, and this one is delicious!!!  Try it, I think you'll like it.

Southwestern Grilled Chicken Salad

Serves 4

1 boneless, skinless chicken breast (6 to 7 oz), trimmed & butterflied
½ Tbs. chili powder
1 tsp. light or dark brown sugar
½ tsp. ground coriander
½ tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tobasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry (or grape) tomatoes, quartered or halved (about ¾ cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite size pieces (about 9 cups)
1 medium firm-ripe avocado
¼ cup toasted pine nuts

Prepare a medium-high grill. 
In a small bowl, combine the chili powder, brown sugar, coriander, cumin, and ¾ tsp. salt.  Rub some of the spice mix over both sides of the chicken breast and let it sit while the grill heats.
Clean and oil the grill grate.  Grill the breast until the edges of the top side are white, about 3 minutes.  Flip and cook until just done, another 1 to 2 minutes.  Let the chicken rest 7 to 8 minutes.
In a small bowl, or glass jar with a tight lid, combing the olive oil, lime juice, 1 Tbs. of the cilantro, the honey, ½ tsp. salt, a few grind of pepper, and a few shakes of the green Tabasco (if using).  Whisk or shake well to combine.
Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl.  Add 2 Tbs. of the dressing and toss gently.
Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat.  Slice the chicken breast thinly.  Pit and slice the avocado.  Arrange the chicken, avocado and bean mixture on the lettuce.  Drizzle a little of the remaining dressing over the chicken and avocado.  Garnish with pine nuts and cilantro leaves.

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