Fiesta Chicken Salad

INGREDIENTS

• 1 cup jasmine rice
• 2 cups water
• 3 ears corn
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 2 tablespoons taco seasoning
• 14 oz black beans, drained and rinsed
• 4 cups mixed greens
• Pico
• 1 roma tomatoes, chopped
• 1/4 cup red onion, chopped
• 1 tablespoon cilantro, chopped
• 1-2 tablespoons lime juice
• kosher salt and pepper to taste
• 1 jalapeno, seeded and finely chopped, optional
• Vinaigrette
• 1 clove garlic, minced or pressed
• 1/8 teaspoon ground ginger
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 cup cilantro
• 1/3 cup olive oil

DIRECTIONS

1. In a small pot, bring water and rice to a boil; reduce heat to low, cover and simmer for 15 minutes.
2. Remove lid, add beans, return lid to pot and continue to steam rice and beans for another 5 minutes. Toss to combine.
3. Meanwhile, in a small bowl, combine the ingredients for the pico. Set aside.
4. Combine ingredients for the vinaigrette and set aside.
5. Season chicken with taco seasoning.
6. Heat grill to medium high (or use a heavy skillet over medium high heat).
7. Grill chicken and corn 3-4 minutes per side or until juices run clear in the chicken and corn is tender and slightly charred.
8. Remove from grill, let the chicken rest for at least 5 minutes, then slice into thin strips.
9. Cut the corn kernels from the cob.
10. Plate lettuce and toss with a bit of vinaigrette.
11. Top with portions of rice and beans, corn, chicken, and pico.
12. Serve.

Nutritional Information