Grilled Chicken Salad Recipe
corn, cilantro and tortilla strips tossed in with a black bean drizzle and agave lime vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salads
Method
Salads
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. While the grill is heating, rub the chicken breasts with olive oil, salt, and black pepper. Make sure they are well-coated on both sides.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together lime juice, agave syrup, minced garlic, ground cumin, and water until well combined. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large salad bowl, combine fresh corn kernels, black beans, chopped cilantro, and tortilla strips. Add the sliced grilled chicken on top.
- 5
Dress the Salad
Drizzle the agave lime vinaigrette over the salad. Toss gently to coat all ingredients evenly.
- 6
Serve
Serve immediately while the chicken is warm, garnished with extra cilantro if desired.