Grilled Chicken Summer Salad with Corn and Black Beans

This delicious, fresh grilled chicken salad is a recipe you will want on repeat all summer long. Perfect to serve at a summer cookout, or just for your family any night of the week. We love scooping up bites of this salad with corn chips or Siete tortilla chips, but you can also serve it over lettuce greens!

2 hours

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	671
Fat:	30 g
Carbohydrates:	71 g
Protein:	36 g
Cholesterol:	64 g
Sodium:	414 mg
Fiber:	19 g
Sugars:	11 g
Calculated per serving.

by Primal Palate

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Serves: 4

Ingredients

Chicken Marinade

1/3 cup Extra Virgin Olive Oil
1 whole Lemon, the juice of one lemon
1 tsp Primal Palate Adobo Seasoning

Ingredients

3 whole Boneless Skinless Chicken Breasts
2 whole Mini Cucumber, About 1.5 cup, diced
1 whole Red Bell Pepper, diced
15.5 oz Black Beans, 1 can, drained and rinsed
2 cups Corn, cooked
3 Tbsp Red Onion, diced
3 whole Green Onion (Scallion), thinly sliced
1/4 cup Cilantro
2 Tbsp Extra Virgin Olive Oil
1 whole Lime, the juice of one lime
1/2 tsp Ground Fresh Black Peppercorns
1/2 tsp Primal Palate Kosher Flake Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the olive oil, freshly squeezed lemon juice, and Primal Palate Adobo Seasoning to a small mason jar, and shake to combine.
Butterfly the chicken breasts so that they cook faster on the grill. Place the chicken breasts in a container or ziplock back to marinate, and pour the marinade over the chicken, being sure all of the chicken is covered.
Seal the bag, or cover the container, and place the chicken in the fridge to marinate for 2 hours.
In a large mixing bowl, add the diced cucumber, diced red bell pepper, back beans that have been drained and rinsed, corn, diced red onion, scallions, and cilantro.
Drizzle the olive oil over the veggies, and squeeze the lime juice over the veggies. Season with the salt and black pepper, and toss the mixture to evenly combine.
If you are preparing the veggies ahead of time, cover the bowl, and place in the fridge until serving.
Preheat your grill to medium-high heat, and remove the chicken from the fridge in preparation for grilling.
Grill the chicken breasts over medium-high heat, flipping as needed, until the chicken reads 165 F.
Allow the chicken to cool, chop into bite size pieces, and stir into the veggie mixture.
Serve with tortilla chips or over a bed of greens.