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!


  • 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)


  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!