Black Bean & Corn Salad With Grilled Chicken

Corn & Black Bean Salad with Grilled Chicken

Every week, I cut some chicken breasts in half length wise and let them marinate for a few days in any kind of dressing I have on hand. Then I have it ready to grill for a main dish or to use in another recipe.

Corn & Black Bean Salad with Grilled Chicken

This one I used on a salad, and it was tasty! I’m still trying to experiment with a good homemade chipotle ranch recipe that doesn’t use sugar, but until then, a store bought dressing is always tasty!

INGREDIENTS:

  • 2 chicken breasts, marinated in Italian dressing (overnight)
  • 1 head of lettuce (any kind), washed and cut
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • Chipotle ranch dressing (1-2 Tbs per person)

DIRECTIONS:

  1. Grill chicken breasts for about 20 minutes or until cooked all the way through.
  2. Put the lettuce on your plates, and top each salad with about 1/2 c. corn and 1/2 c. black beans, or to your liking.
  3. Slice the grilled chicken into small strips and place on top of each salad.
  4. Top with dressing and serve. Enjoy!