Southwestern Grilled Chicken Salad

Every so often I have to have my Mexican food fix.  It's usually in the form of a salad, the more healthy option. As I was going through my cooking mags the other day trying to decide what to toss and what to file, I ran across this recipe. I have to admit, it was the photo that got me. I'll stay pretty true to the recipe that appears in the Aug/Sept issue of Fine Cooking, but I'm substituting baby spinach and some arugula for the butter lettuce because I have it. Also, I've shortened the name, deleting "with tomato and black bean salsa."

Southwestern Grilled Chicken Salad, serves 2, Total time:

1/2 boneless skinless chicken breast half (3 oz.), trimmed
1/4 tbsp chili powder
1/2 tsp brown sugar
1/4 tsp ground coriander
1/4 tsp ground cumin
Kosher salt
2 1/2 tbsp extra-virgin olive oil
1 tbsp plus 1 tsp fresh lime juice
1/2 tbsp plus 1 tsp chopped fresh cilantro, plus leaves for garnish
1 tsp honey
Freshly ground pepper
Green Tabasco (optional)
1/2 cup canned black beans, rinsed and drained
1/2 cup small cherry or grape tomatoes, quartered or halved
1 large scallion, thinly sliced
1 head Bibb lettuce, torn into bite-sized pieces (about 4 cups)
1/2 medium firm-ripe avocado
2 tbsp toasted pine nuts or pepitas

Prepare a medium-high gas or charcoal grill fire.

Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.

Combine the chili powder, brown sugar, coriander, cumin and 1/3 tsp salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won't need it all) and let it sit while the grill heats.

Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done 1-2 minutes more. Let the chicken rest for 5-10 minutes.

In a small bowl or glass jar with a tight lid combine the olive oil, lime juice, 1/2 tbsp of the cilantro, the honey, 1/4 tsp salt, a few grinds of pepper, and a few shakes of green Tabasco. Whisk or shake well to combine.

Combine the black beans, tomatoes, scallion, the remaining 1 tsp cilantro, and a pinch of salt in a small bowl. Add 1 tbsp of the dressing and toss gently.

Put the lettuce in a bowl, season with a little salt and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or two dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.

Bottom Line:   Great salad. Very filling, nice flavors, easy prep and easy cleanup. I'm not sure the pepitas added much, so feel free to leave them off. If you are one of those people who don't like cilantro, you may substitute parsley.