Spicy Grilled Chicken with Bean Salad (and Cumin Vinaigrette)

This is a quick, balanced and very healthy meal. Low on fat, and high in flavor. It looks like an elaborate dish, but it can be made in 30 min!

Helga

Spicy Grilled Chicken with Bean Salad
(and Cumin Vinaigrette)

Bean Salad Recipe adapted from All Recipes
Serves 4

Ingredients:
4 chicken breast fillets
Bayou Spice

For the salad:
½ cup cooked black beans
½ cup sweet corn
2 tomatoes, diced
¼ cup red onion, chopped
½ cup red bell pepper, chopped
½ cup cilantro

For the vinaigrette:
1/3 cup lemon juice
1/3 cup olive oil
¼ cup water
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon paprika
½ tablespoon salt
½ teaspoon Tabasco sauce
¼ teaspoon black pepper

Preparation:

  1. First, prepare your vinaigrette. In a small bowl combine the lemon juice, water, sugar, ground cumin, paprika, salt, pepper and Tabasco sauce. Add the oil in a slow steady stream while whisking. This is done to properly mix the vinegar and oil, so that the vinaigrette doesn’t separate.
  2. For the salad, in a medium sized bowl, mix together the beans, corn, tomatoes, red onions, red bell peppers and cilantro. Add vinaigrette, just to coat; don’t make a pool with it.
  3. Heat your grill. Cover the chicken breast with bayou spice, on both sides. Grill for about 5-8 min until browned.
  4. Serve with rice.

Note:

  • I would also suggest you serve some avocado on the side.

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