Summer Salad with Corn Salsa and Spicy Lime Chicken

Lately I am all about the quick and healthy meals.  What I seem to be making most often are fresh salads that are full of variety and then topping them with some sort of marinated grilled meat.  Easy and tasty!

This is a prime example of what has been happening at our house.  Mixed greens topped with some grape tomatoes, avocado, black beans, corn salsa, homemade croutons and then finished off with some grilled spicy lime chicken. Oh man, this was a good one.


The inspiration for the salad is from How Sweet It Is and her Black Bean and Cornbread Panzanella Salad.  That girl is queen of the tasty salads!  I knew that a meat-less salad for supper wouldn't go over well with my husband so I quickly marinated some chicken breasts so we could throw them on the BBQ when he came home.  The chicken went perfectly with the salad and when we paired it with some fresh bread everyone was happy, happy, happy.

I didn't follow a specific recipe for the corn salsa I used on this salad (which is also awesome served alone with some nacho chips!) since I make it fairly often.  This recipe is how I made it this particular time, but feel free to mix it up!  You will have extra corn salsa after it is all said and done, so eat it the next day as a snack :)

You can use a lime or citrus vinaigrette for this salad if you like.  I received some amazing Mandarine Orange Olive Oil from my MIL for my birthday this year and it was perfect on this salad. 

This recipe makes 2 servings and was inspired by How Sweet It Is and her amazing salad.

Summer Salad with Corn Salsa and Spicy Lime Chicken

• 2 chicken breasts (halves), cleaned
• Chicken Marinade:
• 1/4 tsp cayenne pepper
• 1/8 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes
• salt & pepper
• 1 tbsp olive oil
• 3 tbsp lime juice
• 2 cups cubed french bread (or whatever bread you have leftover)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 3 cups mixed greens
• 1 cup black beans
• 1 cup corn salsa
• 2 cups corn kernels
• 2 jalapeños, seeded and diced
• 2 green onions, sliced
• 1/4 cup fresh parsley, chopped
• 1 medium tomato, diced
• 3 tbsp lime juice
• pinch of garlic powder
• salt and pepper to taste
• 1 avocado, cubed
• 1 cup grape tomatoes, halved
• olive oil and balsamic vinegar for drizzling on top

1. Mix up the chicken marinade and add both the marinade and the chicken to a dish or plastic bag.  Marinate in the refrigerator for an hour or even overnight
2. Preheat the oven to 425F and line a baking sheet with parchment.  Toss the cubed bread with the olive oil and garlic powder and spread out on the prepared baking sheet. Bake for about 15 minutes, tossing the bread cubes halfway through. Remove and let cool
3. In a medium bowl mix together the corn kernels, jalapeño, green onions, parsley, tomato, lime juice, garlic powder, salt, and pepper
4. Cook the chicken on the BBQ (or you can bake it in the oven) about 10 - 15 minutes per side, until completely cooked through
5. On each plate, place 1 1/2 cups of the mixed greens.  Top each with 1/2 cup black beans, 1/2 cup corn salsa, 1/2 the avocado, and 1/2 cup grape tomatoes
6. Slice each chicken breast and place on top of the prepared salads
7. Drizzle each salad with olive oil and balsamic vinegar
8. Enjoy!