Gigantic Chicken & Black Bean Salad
A big, bold Southwestern-style salad loaded with juicy grilled chicken, black beans, fresh corn, and crisp vegetables. Tossed in a zesty lime-cumin dressing, it's a satisfying one-bowl meal that's bright, fresh, and endlessly customizable.
For 4 servings
- prep
Soak the black beans overnight.
Rinse dried black beans. Place in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking reduces cooking time and makes beans easier to digest. - boil · ~60 min
Cook the black beans and corn.
1.In a saucepan, add soaked beans and 2 cups water. Bring to a boil, then simmer for 45–60 minutes until tender.2.In the last 5 minutes, add corn kernels. Drain and rinse under cold water. - prep · ~15 min
Season and grill the chicken.
1.Season chicken breasts with salt, black pepper, chili powder, and half the cumin.2.Heat a grill pan over medium-high heat. Cook chicken for 6–7 minutes per side until charred and internal temperature reaches 165°F (74°C).3.Rest for 5 minutes, then slice into strips or cubes.TIPDon't move the chicken too early — a good sear adds smoky flavor. - mix
Prepare the zesty lime-cumin dressing.
In a small bowl, whisk together lime juice, olive oil, remaining pinch of cumin, and a pinch of salt. Set aside.
- assemble
Assemble the salad.
1.In a large bowl, toss chopped romaine lettuce with diced bell pepper, tomato, and red onion.2.Add cooked black beans, corn, and sliced grilled chicken.3.Pour dressing over the top and toss gently to coat everything evenly. - garnish
Top with avocado and cilantro.
Scatter diced avocado and fresh cilantro over the salad just before serving.
TIPAdd avocado last so it stays bright green and doesn't get mushy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender black beans, soak them for at least 8 hours and don't salt the cooking water until they're fully tender.
- 2Pat the chicken breast dry before seasoning to ensure a deep, golden-brown sear on the grill pan.
- 3Let the grilled chicken rest for 5 minutes before slicing so the juices stay locked in, keeping the meat moist.
- 4Add the diced avocado just before serving to prevent it from browning and turning mushy in the dressing.
- 5For extra crunch, toast the corn kernels in a dry skillet until lightly charred before adding to the salad.
- 6Make-ahead tip: prep all the chopped vegetables and cooked beans up to a day ahead, but dress and avocado only at serving time.
Adapt it for your goals.
Vegetarian
Omit the chicken and double the black beans (or add roasted sweet potato cubes) for a hearty, plant-based main salad that's still protein-rich and satisfying.
low carbLow-carb
Skip the black beans and corn, and add extra avocado, diced cucumber, and a handful of pumpkin seeds to keep the salad filling and crunchy without the carbs.
spicySpicy
Add one finely diced jalapeño (seeds removed if you prefer less heat) to the vegetable mix, and stir a pinch of cayenne into the dressing for a fiery Southwestern kick.
mango swirlMango-swirl
Fold in one cup of diced ripe mango along with the avocado for a sweet-tropical twist that pairs beautifully with the lime-cumin dressing and grilled chicken.
Why this is on our healthy list.
High in Lean Protein
The combination of grilled chicken breast and black beans provides a solid dose of lean, muscle-supporting protein without excess saturated fat.
Rich in Fiber
Black beans, corn, and fresh vegetables supply a generous amount of dietary fiber to support healthy digestion and keep you feeling full longer.
Packed with Vitamins A and C
Bell pepper and tomato contribute high levels of vitamin C, while romaine lettuce offers vitamin A, all supporting immune health and skin vitality.
Healthy Fats from Avocado
Avocado adds heart-friendly monounsaturated fats that help your body absorb the fat-soluble vitamins from the other vegetables in the salad.
Frequently asked questions
Yes — substitute one 400g can of black beans (drained and rinsed) for the dried beans. Skip the soaking and boiling steps; just add them straight to the salad.
