Grilled Santa Fe Chicken with Black Bean Corn and Quinoa Salad

Grilled Santa Fe Chicken with Black Bean Corn and Quinoa Salad
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4

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About this Recipe

Light and fresh southwest flavoured salad that is easy to make and easy to serve. Delicious with a juicy grilled Santa Fe seasoned chicken breast.


4 Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts
2 Cloves garlic, minced
1 tsp Apple cider vinegar
1 tsp Lime juice
1 tsp Honey
1/2 tsp Cumin
1/2 tsp Coriander
1/4 tsp Chipotle powder (or 1 chipotle in adobo, minced)
1/4 cup Vegetable oil
Salt and pepper
2 cups Cooked quinoa
1 cup Corn niblets
1/2 cup Black beans, cooked
2 Tomatoes, diced
1 Yellow pepper, diced
1/4 cup Chopped fresh cilantro (optional)
1/2 cup Feta cheese (optional)


PREHEAT BBQ to medium. Lightly coat the grill with oil.

WHISK together all of the ingredients for the dressing in a small bowl.

TOSS together all of the salad ingredients and drizzle with dressing. Season to taste with salt and pepper and let stand until ready to serve.

GRILL the chicken for about 15-20 minute, turning frequently or until evenly char-grilled and cooked through to an internal temperature of 165°F (74°C).

SERVE the grilled chicken with the salad on the side.


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