So, we eat this salad once a week. You think we would get tired of the same salad week after week but we just don’t, it’s that good. We went to a concert a couple of weeks ago and didn’t have time to eat before so I made us these salads to eat when we got there–and they didn’t disappoint!
The best thing about this is that it’s so filling, and would make great leftovers for lunch (just be sure to take out how much you want for lunch before adding the dressing!)POLL! Freebirds or Chipotle? We are totally Team Freebirds. Don’t judge. I like Chipotle, but I like Freebirds chicken better, and I mean the people who work in that place are kind of hilarious. Once, I was going to pick up an order for Stuart and when I told the guy the name on the order he said “Are you Stuart?” and when I said no I’m his wife, he said “Um, well I’m sorry I can’t give this to you since you aren’t Stuart.” I was kind of shocked. I stood there, with a blank stare on my face. Really you can’t give me my husbands food? I didn’t know what the heck to do. The awkwardness was building up, I was standing there, red-faced, a line of people behind me…I asked if I needed to get in line and re-order and put it under my name. He looks at me, smiles, and starts cracking up. Um WHAT! He was totally messing with me and I fell for it!!! I love seeing people who are having fun at work!
Now that we have established that I’m super gullible and will fall for any prank lets talk about the food!
Don’t you love when something healthy doesn’t taste healthy at all! I think that’s the key to keeping my belly happy. This salad has a ton of flavors going on and no bite is boring! Definitely not your ordinary salad! Guys, I can’t wait for summer because um… the grill. Yes the chicken off the grill will bring a ton of flavor but it’s the corn! Corn on the grill, you can’t beat it and it’ll just elevate the flavors of this dish. My favorite part of the dish is that dressing! GAH! It’s so good! It’s a super simplified version of my green sauce that’ll be up on the blog in a few weeks. I also use this as a dipping sauce for taquitos or quesadillas!Well, I’m off to make this salad again because y’all I just can’t get enough!
Don’t forget to tag #graceandwineeats on Instagram!
1 head of green leaf lettuce
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 chicken breasts
2 tbsp canola or olive oil
3 tbsp pickled jalapeños, drained
1 can low sodium black beans, drained and rinsed
1 cup corn kernels
shredded mexican cheese
Juice from 1 lime
2 cloves of garlic, peeled and roughly chopped
3 tbsp olive oil
1 can beer, any kind
1 tsp salt
1 tsp pepper
2 avocados, mashed
1/3 cup plain greek yogurt or sour cream
2 tbsp cilantro, finely chopped
Juice from 1/2 lime
At least 30 minutes- 2 hours before making the salad marinate the chicken in a resealable plastic bag with marinade ingredients.
Preheat oven to 400 degrees.
Spray a baking dish with Pam. Place chicken breasts in dish and put in oven. Cook for 25 minutes or until internal temperature reaches 165 degrees. Alternatively, marinate the chicken and put on the grill over medium heat until cooked.
Heat a large skillet over medium heat. Place 1 tbsp of oil in pan and add in your diced green and red bell peppers and cook for 10 minutes or until starting to brown. Add in another tbsp of oil and the onions, cook until onions are translucent, another 5 minutes. Remove from heat.
Drain and rinse your black beans. I use frozen corn kernels so I'll usually heat a cup of them in a microwaveable safe bowl with 1 tbsp of water, covered with saran wrap, for 2.5 minutes.
Remove chicken from oven and let it rest for 5 minutes before slicing.
Wash and dry your lettuce. Roughly chop and add to a huge salad bowl. Top with drained black beans, corn, peppers and onions, and pickled jalapeños. Add in your sliced chicken, 1/4 c shredded mexican cheese, and a handful of crushed tortilla chips. Garnish with cilantro and a squeeze of lime juice.
Add the avocado cilantro dressing right before serving and toss to combine!
In a bowl mash two avocados. Add in 1/3 cup of greek yogurt or sour cream. Squeeze the juice from half a lime and add 2 tbsp of finely chopped cilantro to the bowl. Season with a teaspoon of salt, pepper, and garlic powder. Whisk to combine.
In a resealable plastic bag add in all marinade ingredients and chicken. Seal and place in the refrigerator for at least 30 minutes before cooking chicken.