SALAD RECIPES

Black bean, Corn, Tomato best Salad & Grilled Lemon Chicken

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Black bean, Corn, Tomato Salad & Grilled Lemon Chicken
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Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens.

On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless

Ingredients:

  • 1 lb. boneless chicken breast
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder

Salad Directions:

Add one can of black beans that were drained and rinsed to a large bowl. Add 2 cups canned corn and two cups of halved cherry tomatoes along with 1 tablespoon minced shallots, the juice of 2 limes, 2 tablespoons of extra virgin olive oil and a handful of fresh chopped cilantro.

Mix together and season with salt and black pepper to taste.

Add lemon juice, olive oil, salt, pepper and garlic powder to a shallow bowl. Beat vigorously with a fork to combine into a dressing.

Cut each breast in half to make 4 even pieces about 1/2 inch thick. Add the chicken to the dressing and let marinate for at least 20 mins. flipping half way through.

Grill 5-7 minutes each side or bake on 400F for 25-30 mins. flipping half way through or until golden brown.

Serve.

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