Fiesta Chicken Salad with Black Bean and Corn Pico de Gallo

Craving something South of the Border? This salad is a fiesta of flavors, light, fresh and perfect for summer. Cilantro and lime really brighten this dish and a super healthy choice that will satisfy.

1/3 Cup EVOO
1/3 Cup Vinegar (I used Basalmic it’s my favorite)
1/4 Cup water
1 TBS minced garlic
1 TBS Cumin
1 TBS Cayenne Pepper
1/2 TBS Adobo seasoning

Wisk ingredients. Pour over 4 chicken breast in a ziploc bag, squeeze out the air and leave in refridgerator overnight.

Black Bean and Corn Pico De Gallo:

2-3 roma tomatoes seeded and diced in about 1/4 inch pieces
2/3 cup diced red onion
1 jalapeno pepper seeded and finely diced
1 cup canned black bean drained and rinsed
2/3 cup frozen corn thawed
1 TBS chopped garlic
1 lime
1 TBS chopped garlic
Salt to taste

Add all ingredients into a bowl. Juice of 1 lime and give a good stir. I usually put the lime in the microwave for no more than 10 seconds. This maximizes the amount of juice. Instead of chopping Cilantro, I use my kitchen sissors and snip. This prevents bruising and is easier. Pico De Gallo can be made the night before. Gives the flavors a chance to combine.


This recipe makes 4 salads

2 hearts of romaine lettuce
2-3 cups baby spinach
Black Bean and Corn Pico De Gallo
1 Avocado cubbed 
Light ranch dressing
Salsa of choice
1 Lime
Tortilla chips
Grill chicken breast and let sit for about 10 minutes before cutting

Layer Romaine lettuce, spinach, and snipped cilantro. Add a generous amount of Black Bean and Corn Pico De Gallo. Sprinkle with avocado and place sliced chicken breast on top of salad. Squeeze lime juice lightly over chicken and salad. Top with crumbled tortilla chips. For the dressing, add equal parts ranch dressing and salsa


6 responses to “Fiesta Chicken Salad with Black Bean and Corn Pico de Gallo

  1. I’m already a huge fan of your cooking. This looks like an excellent site to highlight your impressive skills. I’m sure this will increase your growing community of cooks. As for those of us that lack the ability to cook beyond heating up a can of soup, we patiently await a dinner invitation.

  2. That 1st salad looks awesome!!

  3. Looks really good to me. Thanks for stopping by today. And welcome to blogging!

  4. Again, I find myself looking up your marinade recipe. This time how ever, I’m making a double batch and marinating 3 lbs of chicken breast and threw in 2 lean pork chops for good measure. I’ll grill extra for chicken salad and faheitas later in the week.

  5. I always make extra too, as the leftovers make for easy dinners and lunches! Hmmm, I havn’t tried this marinade with pork chops, what a great idea!

  6. This meal look exactly like it should be in a restaurant. I would order it!

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