Southwestern Grilled Chicken Salad with Tomato & Black Bean Salsa


  • 2 boneless skinless chicken breast halves, trimmed
  • 1/2 tbsp chili powder
  • 1 tsp light or dark brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Kosher salt
  • 6 tbsp extra-virgin olive oil, plus more for the grill
  • 2 tbsp plus 2 tsp fresh lime juice
  • 1 tbsp plus 2 tsp chopped fresh cilantro, plus leaves for garnish
  • 2 tsp honey
  • A few shakes of green Tabasco
  • Freshly ground black pepper
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup small cherry or grape tomatoes, quartered or halved
  • 1 large scallion, thinly sliced, plus more for garnish
  • 9 cups Bibb or mixed lettuce, torn into bite-size pieces
  • 1 medium firm-ripe avocado
  • 2 limes, quartered for garnish

  • Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp of salt in a small bowl. Rub some of the spice mix over both sides of the chicken breasts and allow to marinate 1-2 hours.
  • Prepare an outdoor grill to medium-high, being sure to oil the grill grate to stop the chicken from sticking. Grill the breasts until the edges of the top side are white, about 3 minutes. Flip and cook until just done, about 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.
  • In a small bowl, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 tsp salt, a few grinds of pepper and a few shakes of green Tabasco. Whisk well to combine.
  • Combine the black beans, tomatoes, scallions, the remaining 2 tsp cilantro, and a pinch of salt in a small bowl. Add 2 tbsp of the dressing and toss gently.
  • Place the lettuce in a large bowl, season with a little salt, and toss with just enough of the dressing to lightly coat, reserve a little to drizzle on the chicken. Arrange the lettuce on a large platter. Slice the chicken breasts into 1/4-inch thick pieces and set aside. Pit and slice the avocado. Arrange the chicken, avocado, and black bean salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with cilantro, scallions and finish with some wedges of lime round the edge.