Mexican Chicken Salad (adapted from Heather Pierce Giannone)
1 pound boneless, skinless chicken breasts, pounded to about 1/2 inch
Salt and pepper
1 can black beans, drained and rinsed
2/3 cup frozen corn, thawed and rinsed
Juice of one lime
1 green onion, thinly sliced
Generous pinch of ground cumin
For the dressing:
1/4 cup plus 2 T olive oil
2 T Dijon mustard
2 tsp honey
Juice of 2 limes
Pinch of salt
1 bag mixed salad greens (a mix with arugula is nice)
Guacamole or sliced avocado, to serve
1. Preheat the broiler and line a baking sheet with foil. Place the chicken on the baking sheet season with salt and pepper. Broil on each side for 3-5 minutes, until nicely browned and cooked through. Transfer to a cutting board and let rest about 5 minutes, tented with foil. Then slice into bite-sized pieces.
2. Meanwhile, combine the beans and corn with a generous drizzle of olive oil, the lime juice, the green onion, and a generous pinch of cumin. Season with salt. Stir well, and then taste and adjust seasonings. Set aside.
3. Make the dressing. Combine the olive oil, Dijon, honey, lime juice, and salt in a jar with a tightly fitting lid. Screw on the lid, and shake well to combine.
4. To serve, toss a few big handfuls of salad greens with about half the dressing, adding more as desired. Divide among plates, and then top with the chicken and the bean-corn salad. Finally, top with a small scoop of guacamole or a few slices of avocado. If you don't have avocado on hand, sour cream would also be a good choice to add a bit of richness.