Ingredients

The following ingredients have 4 Servings
  • 2 skinless boneless chicken breasts (about 1 - 1.5 pounds)
  • 3 teaspoons Homemade taco seasoning (or your favorite store bought seasoning)
  • 4 cups romaine lettuce (chopped)
  • 2 green onions (white and green parts, sliced)
  • 1 cup cherry tomatoes (halved)
  • ½ cup black beans (rinsed and drained (use canned or my [Easy Instant Pot Black Beans]))
  • 1 large corn cob (husks and silks removed (or about 1 cup of thawed frozen corn))
  • 1 avocado (seeded and diced)
  • Serve with grated cheese (fresh cilantro, lime wedges, and tortilla strips if desired)
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lime juice
  • 2 teaspoons pure maple syrup (may substitute with honey)
  • 2 teaspoons freshly chopped cilantro
  • salt and freshly ground black pepper (to taste)

Instruction

  • Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning.  Let stand at room temperature for about 1 hour.
  • Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees.  Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.
  • While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened.  Remove from heat and cut the corn from the cob when cool enough to handle.
  • Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.