Southwest Black Bean and Grilled Chicken Salad

Description

Two full cans of black beans, about a generous cup of beans in every serving, form the body of this salad, tossed with grilled chili-lime chicken, crisp romaine, blistered corn, tomatoes, red onion, and plenty of cilantro. The lime dressing is sharp and a little smoky, and the avocado slices on top keep the whole bowl feeling generous.

Instructions

1. 1Equipment: a cutting board and chef's knife, a grill pan or 12-inch cast-iron skillet, a 10-inch skillet for the corn, a colander, a large salad bowl, a small bowl and whisk, measuring spoons, tongs, an instant-read thermometer, and paper towels.
2. 2Pat the 1 1/4 lb chicken breasts completely dry with paper towels. If any piece is thicker than about 3/4 inch, slice it in half horizontally so all the pieces cook at the same speed.
3. 3In a small bowl, stir together the chili powder, cumin, smoked paprika, 1/2 teaspoon of the salt, and the black pepper. Rub the chicken with 1 tablespoon of the avocado oil, then coat both sides evenly with the spice mix.
4. 4Heat the grill pan over medium-high for 2 to 3 minutes until a drop of water dances on the surface. Lay the chicken down and cook undisturbed 5 to 6 minutes per side, until you see dark grill marks and an instant-read thermometer in the thickest part registers 165°F. Move it to a board and rest 5 minutes before slicing across the grain into 1/2-inch strips.
5. 5While the chicken rests, heat the remaining 1 tablespoon avocado oil in the 10-inch skillet over medium-high. Add the 1 1/2 cups corn in one layer and cook 3 to 4 minutes without stirring much, until you see brown, blistered spots and hear it pop. Slide it into a bowl to cool slightly.
6. 6Drain and rinse both cans of black beans in a colander until the water runs clear, shake them dry, and season with the remaining 1/2 teaspoon salt. Two cans is a lot of bean surface area, so seasoning them directly matters more than adding extra dressing later.
7. 7In the small bowl, whisk the 4 tablespoons lime juice, 2 tablespoons olive oil, 1 1/2 teaspoons honey, 1/2 teaspoon cumin, and the grated garlic for 20 seconds until it looks emulsified and slightly cloudy. This larger amount of dressing is what keeps two cans of beans from drying out the salad.
8. 8Add the black beans and blistered corn to the large salad bowl first and toss with about half the dressing so the beans soak it up for 2 minutes. Then add the chopped romaine, cherry tomatoes, red onion, and cilantro, pour over the remaining dressing, and toss with tongs for 30 seconds so the leaves are lightly coated but still crisp.
9. 9Divide among four bowls, lay the sliced chicken over the top, and finish with the sliced avocado. Serve immediately while the chicken is still warm and the romaine is cold.

Tips and Tricks

1. 1

   Dry Chicken, Real Crust: Pat the breasts fully dry before the spice rub. Any surface moisture turns to steam and you get pale, gray chicken instead of dark grill marks.

2. 2

   Leave the Corn Alone: Spread the corn in one layer and resist stirring for the first 2 minutes. Contact time is what creates those sweet, charred spots.

3. 3

   Season the Beans: A pinch of salt directly on the rinsed beans makes a bigger difference than more dressing, because beans absorb salt rather than sit in it.

4. 4

   Rest Before Slicing: Five minutes of rest keeps the juices in the chicken instead of on the cutting board, which keeps the salad from going soggy at the bottom.