Ingredients
- 2 boneless skinless chicken breast halves, trimmed
- 1/2 tbsp chili powder
- 1 tsp light or dark brown sugar
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Kosher salt
- 6 tbsp extra-virgin olive oil, plus more for the grill
- 2 tbsp plus 2 tsp fresh lime juice
- 1 tbsp plus 2 tsp chopped fresh cilantro, plus leaves for garnish
- 2 tsp honey
- A few shakes of green Tabasco
- Freshly ground black pepper
- 1 cup canned black beans, rinsed and drained
- 3/4 cup small cherry or grape tomatoes, quartered or halved
- 1 large scallion, thinly sliced, plus more for garnish
- 9 cups Bibb or mixed lettuce, torn into bite-size pieces
- 1 medium firm-ripe avocado
- 2 limes, quartered for garnish
Directions
- Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp of salt in a small bowl. Rub some of the spice mix over both sides of the chicken breasts and allow to marinate 1-2 hours.
- Prepare an outdoor grill to medium-high, being sure to oil the grill grate to stop the chicken from sticking. Grill the breasts until the edges of the top side are white, about 3 minutes. Flip and cook until just done, about 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.
- In a small bowl, combine the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 tsp salt, a few grinds of pepper and a few shakes of green Tabasco. Whisk well to combine.
- Combine the black beans, tomatoes, scallions, the remaining 2 tsp cilantro, and a pinch of salt in a small bowl. Add 2 tbsp of the dressing and toss gently.
- Place the lettuce in a large bowl, season with a little salt, and toss with just enough of the dressing to lightly coat, reserve a little to drizzle on the chicken. Arrange the lettuce on a large platter. Slice the chicken breasts into 1/4-inch thick pieces and set aside. Pit and slice the avocado. Arrange the chicken, avocado, and black bean salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with cilantro, scallions and finish with some wedges of lime round the edge.
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