Southwestern Grilled Chicken Salad

There's a trick to making a satisfying meal out of a salad and just a little bit of protein - make sure you have a variety of ingredients to add in with your lettuce greens. This salad is dressed with a flavor-packed vinaigrette.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  ounces skinless chicken breast halves, trimmed of fat and butterflied
• 1⁄2 tablespoon chili powder
• 1  teaspoon brown sugar
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
•  kosher salt
• 6  tablespoons extra virgin olive oil
• 2  tablespoons fresh lime juice
• 2  teaspoons fresh lime juice
• 1  tablespoon fresh cilantro, chopped
• 2  teaspoons fresh cilantro, chopped
• 2  teaspoons honey
•  fresh ground black pepper
•  Tabasco jalapeno sauce
• 1  cup canned black beans, rinsed and drained
• 4  ounces grape tomatoes, quartered
• 1  green onion, sliced thing
• 9  cups bibb lettuce, torn
• 1  avocado
• 1⁄4 cup pine nuts or 1⁄4 cup  pepitas, toasted

Directions

1. Preheat a grill over medium high heat while you butterfly the chicken; in a small bowl, combine chili powder, brown sugar, coriander, cumin and 3/4 teaspoon salt and rub over chicken (you won't need all of it).
2. Grill the chicken 3 minutes, turn and grill until just cooked through, about 1 or 2 minutes; let rest 5 to 10 minutes.
3. Meanwhile, prepare the dressing: Whisk together the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, some pepper, and a few drops of Tabasco or place these ingredients in a lidded glass jar and shake to combine.
4. Combine beans, tomatoes, green onions, remaining 2 teaspoons cilantro and a pinch of salt; add 2 tablespoons of the dressing and toss gently.
5. Toss the lettuce with a little dressing (reserve some dressing to drizzle over the chicken); arrange dressed lettuce on a serving platter or individual bowls or plates.
6. Slice the chicken very thinly and arrange over lettuce; pit and slice the avocado and arrange with the chicken.
7. Arrange black bean salsa on the lettuce as well; drizzle chicken and avocado with dressing.
8. Garnish with pine nuts or pepitas and remaining cilantro.