Ingredients:
- 8 ounces of cooked refrigerated black beans
- shredded cheese
- one orange
- two tablespoons olive oil
- one teaspoon minced onions
- 1/2 teaspoon black pepper
- 1 1/2 lbs Chicken breast
- 1 bag romaine lettuce
- one tablespoons vinegar
- 1/2 teaspoon cilantro
- 3/4 teaspoon cumin
- 8 ounces of frozen corn
- one teaspoon minced garlic
- 3/4 teaspoon kosher salt
- 2 limes
- 3/4 teaspoon oregano
- 2 red peppers
Directions:
- Combine juices, oil, spices, and salt in a tiny bowl.
- Pour half of the combination on the chicken and put the rest to the side.
- Allow the chicken to cure in the juices for at least an hour—preferably two.
- Immediately after the chicken is finished marinating, heat the grill to 425°
- Sear hen on both of those sides for about 1 or 2 minutes. Minimize heat to 350°–375° and cook for 7 to 10 minutes.
- Slice red peppers into smaller strips and place in grill for 2 to 3 minutes. Cook frozen corn. Let cool before placing on salad.
- Incorporate 1 to 2 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.
- layer all components over the salad and chicken. Spoon vinaigrette dressing on top of prepared salads.