The other day I was trying to figure out what to make for dinner and I remembered Chili’s Quesadilla Explision Salad. Has anyone tried this salad before? It is my favorite salad! The best part of the salad is the black bean and corn relish. Thinking I would like something similar I decided to google chicken, lime, black beans and corn. I found this recipe on another blog:
Grilled Spicy Lime Chicken with Black Bean Salad
1/3 cup lime juice
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 chipotle chiles, roughly chopped, plus 2 tablespoons adobo sauce (I had a puree of chipotle chilies and just did 1 tablespoon)
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
Salt and pepper
8 boneless, skinless chicken thighs or breasts
2 (16-ounce) cans black beans, drained and rinsed
1/2 cup chopped scallions (or red onion)
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin (optional)
Lime wedges for serving
Light grill, or heat grill pan to medium. (I used my sweet cast iron pan that I won from Foodbuzz.com) Whisk lime juice, cilantro, oil, chiles and sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while grill (or grill pan) continues to preheat.
Toss beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste.
Grill chicken over very hot fire (or in grill pan) until well-browned on both sides and cooked through, 8 to 13 minutes. Transfer chicken to serving platter and drizzle with remaining lime juice mixture. Serve immediately with black bean and avocado salad
This dish was a hit! It was even better the next day because the chicken got to sit in the sauce…..Mmmmmmm good! I loved the way the flavors blended and the hint of smokey heat from the chipotle.