Serve up this easy to make Southwestern Grilled chicken dish next time you're in the mood for something spicy and healthy. Boneless breast sections are seasoned and grilled, then served on a bed of a tangy salad.
A combination of black beans, corn and cilantro provides great flavor and eye appeal to this recipe. Served with some warmed flour tortillas, this dish can be eaten fajita style.
This is a two part recipe. for the first part, boneless chicken breasts are seasoned with a spicy dry rub and grilled. The second part is the salad that the grilled chicken is served upon.
The salad should be made at least two hours ahead of time, which gives time for the dressing to absorb into the corn and beans.
2 cups frozen corn, thawed
1 cup of canned black beans, rinsed
2 tablespoons of finely sliced white or red onion
1 tablespoon fresh cilantro, chopped
Combine the beans, corn, onion and cilantro in a glass or plastic bowl.
3 tablespoons cider vinegar
3 tablespoons light vegetable oil
2 tablespoons white sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Salt and Pepper to taste
Over medium heat, combine the vinegar and sugar, stirring until the sugar is completely dissolved. Bring to a boil. Whisk in the oil, then add the remaining ingredients. Pour the hot mixture over the beans and corn and mix well. Cover and let rest for 2 hours, or overnight if you can. The flavor and texture of the salad will improve with time.
The secret to great tasting Southwestern grilled chicken is perfectly cooked boneless chicken. Preheat the grill to medium high heat.
Season four boneless chicken breast sections with this dry rub mixture.
Combine one tablespoon of onion powder, 2 teaspoons of chili powder, 1 teaspoon black pepper, 1/2 teaspoon each of garlic powder, cumin and salt, and ground cayenne pepper to taste.
Lightly coat each chicken breast with a bit of cooking oil, then season with the rub mixture on both sides. Grill over direct heat for 3 to 5 minutes on each side, or until the internal temperature reaches just under 165 degrees Fahrenheit.
Remove from the heat, cover, and allow the chicken to rest for 10 minutes before serving. The inside of the breast should be slightly pink when removed from the grill. As it rests off of the grill, it will continue cooking, ending up done to perfection.
This is the easy part. Slice the cooked chicken breasts into quarter inch thick sections, then lay on a bed of the black bean and corn salad. Serve with hot tortillas and some cold cervezas and enjoy. Put some of the Southwestern grilled chicken on a tortilla with a bit of bean salad and you've got a great tasting meal.