Robert Irvine's Latin Chicken Salad

Grilled chicken over crisp greens with black beans, corn, avocado, and a zesty lime-cilantro dressing.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 cups chopped romaine lettuce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup roasted corn kernels
• 1 avocado, diced
• 1 cup grape tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/3 cup olive oil (for dressing)
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon honey
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper

Directions

1. Rub the chicken with the 2 tablespoons olive oil, cumin, chili powder, salt, and pepper.
2. Grill or sear over medium-high heat until cooked through, about 6 minutes per side. Rest, then slice.
3. Whisk together the 1/3 cup olive oil, lime juice, cilantro, honey, garlic, salt, and pepper to make the dressing.
4. In a large bowl, toss the romaine, black beans, corn, tomatoes, and red onion with most of the dressing.
5. Divide among plates, top with the sliced chicken and avocado, and drizzle with the remaining dressing.

Notes

Adapted from Robert Irvine’s Latin chicken salad on Food Network.