Blackened Chicken Salad

This blackened chicken salad is a “throw together” meal that is both satisfying and simple. It’s always nice to have ingredients in the pantry and fridge to pull from so that I don’t have to go to the grocery store. To make this salad, I used canned corn but fresh corn would be even better. Also, homegrown cherry tomatoes would be my preference but mine aren’t quite ripe yet. The black beans are Trader Joe’s Cuban style – so yummy! You could use any bean you have on hand though. I like to add lots of cilantro which happens to be growing in the garden. This salad is yummy as is but you could also add avocado, a dollop of Greek yogurt, or extra cilantro. Enjoy!

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Blackened Chicken Salad

Servings 4

Ingredients

Salad

• 3 cloves fresh garlic, minced
• 1 lime juiced
• 1 tsp olive oil
• 1 tsp cumin
• red pepper flakes, sprinkle to taste
• 1/2 tsp sea salt
• 15 oz black beans, drained (I like Trader Joe's Cuban style)
• 15 oz corn (or one ear fresh)
• 1 cup grape tomatoes halved or quartered
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

Chicken

• 4 boneless, skinless chicken breasts
• olive oil
• blackened seasoning

Instructions

To Make Salad

• Combine garlic, lime juice, olive oil, cumin, red pepper flakes and salt ina large bowl.
• Add beans, corn, tomatoes, onions, and cilantro. Stir to mix.

To Make Chicken

• Brush both sides of chicken breasts with olive oil. Sprinkle both sides with blackened seasoning.
• Grill chicken until cooked through. Slice and serve atop salad mixture.
• Topping suggestions: avocado, Greek yogurt, and/or extra cilantro.