Chicken Black Bean and Corn Salad with Chipotle Mayonnaise
Elevate your salad game with this vibrant and protein-packed Chicken Black Bean and Corn Salad with Chipotle Mayonnaise! Juicy grilled chicken breast, smoky black beans, sweet corn kernels, and zesty cherry tomatoes come together in a colorful medley, all tossed in a refreshing lime and cilantro dressing. The smoky and creamy chipotle mayonnaise adds the perfect kick of spice, making this dish both satisfying and bold in flavor. Ready in just 35 minutes, this easy and nutrient-rich salad is the ideal choice for a quick lunch, light dinner, or meal prep. Plus, it's effortlessly gluten-free and bursting with fresh ingredients that will leave your taste buds delighted.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 1 cup Black beans
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Lime juice
- 0.5 cup Mayonnaise
- 1 piece Chipotle peppers in adobo sauce
- 0.25 teaspoon Garlic powder
Instructions
Preheat a grill or grill pan to medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, then season with 1/2 teaspoon salt, black pepper, and ground cumin.
Grill the chicken breasts for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (73.9°C). Set aside to cool slightly.
While the chicken cooks, prepare the other components of the salad. Rinse and drain the black beans, and if using canned corn, drain it as well.
Halve the cherry tomatoes and dice the red onion finely. Combine the black beans, corn, tomatoes, red onion, and chopped cilantro in a large bowl.
In a small bowl, whisk together lime juice, the remaining tablespoon of olive oil, and a pinch of salt. Drizzle this mixture over the salad and toss to combine.
To make the chipotle mayonnaise, finely chop the chipotle pepper, then mix it into the mayonnaise along with the garlic powder. Stir until smooth and well blended.
Slice the grilled chicken breasts into bite-sized pieces and gently toss them with the black bean and corn salad.
Serve the salad with a dollop of chipotle mayonnaise on top or on the side for dipping.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
