BBQ Chicken and Roasted Corn Salad


750g boneless chicken breast halves

2 tsp chili pepper or chili powder

1 tsp dried oregano, crushed

1 tsp dried thyme, crushed

¼ tsp salt

¼ tsp black pepper

1 can no-salt-added black beans, rinsed and drained

1 cup frozen corn kernels, thawed

1 tlbs canola oil

2 tlbs light ranch salad dressing

2 tlbs low-sodium barbecue sauce

1 tlbs white wine vinegar

4 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

¼ c feta or monterey jack cheese, shredded (1/4 cup)


Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to about 1/2-inch thickness. Remove plastic wrap.

Preheat broiler. In a small bowl stir together ground chile pepper, oregano, thyme, salt and black pepper. Sprinkle half of the spice mixture evenly over chicken pieces; rub in with your fingers.

In a medium bowl combine beans, corn, oil and the remaining half of the spice mixture. Stir to combine.

Line a baking pan with baking paper. Place chicken on one side of the pan. Add bean mixture to the other side of the pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink (170 degrees F), turning chicken and stirring bean mixture once halfway through broiling.

Meanwhile, in a small bowl combine salad dressing, barbecue sauce and vinegar; set aside.

To assemble, divide romaine among four serving plates. Slice chicken. Top romaine with bean mixture, chicken and tomatoes, dividing evenly. Sprinkle with queso fresco and serve with salad dressing mixture.  Serves 4