2 whole chicken breasts, split
3 T lemon juice
3 T lime juice
2 cloves garlic, minced
1 T ground cumin
¼ c olive oil
1.5 c cooked corn kernels (2 ears of corn)
1 pint grape tomatoes, halved
2 avocados, pitted, peeled and cut into ½ inch pieces
1 c black (or white) beans, drained and rinsed
2 T chopped fresh cilantro
1 tsp Kosher salt plus additional for salad
1 T white vinegar
1 tsp ground cumin
3 T olive oil
4 c salad greens
Put the chicken in a non-reactive dish.
Combine the lemon juice, lime juice, garlic, cumin and olive oil, whisking thoroughly.
Pour the marinade over the chicken and refrigerate for 8 hours or overnight, turning occasionally.
Prepare a gas grill or broiler.
Remove the chicken from the marinade and grill until nicely browned and the juices run clear, about 15 minutes per side.
Baste the chicken frequently with the marinade during grilling.
Remove the chicken from heat and set aside to cool slightly.
Cut into bite-sized pieces.
Combine the corn, tomatoes, avocado, beans and cilantro in a large bowl.
Salt and pepper to taste.
Add the diced chicken and toss.
In a small bowl, whisk together the vinegar and 1 tsp cumin.
Add the 3 T of olive oil and whisk until well combined.
Pour over the chicken mixture and toss well.
Taste and adjust the seasonings as necessary.
Arrange the salad greens on plates.
Spoon the chicken salad over the greens.
Garnish with cilantro, if desired.
Serve at once.
Fitness Matters Inc 