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Grilled Chicken and Veggie Bean Salad



For the Salad:

  • 2 cups of Randall Deluxe Mixed Beans, drained and rinsed
  • 3 whole chicken breasts, boned, skinned and flattened
  • Olive oil
  • Salt and freshly ground pepper
  • 2 cups whole kernel cooked corn, (fresh, frozen or canned)
  • 1/2 cup thinly sliced green onions
  • 2 medium ripe avocados, diced
  • 1/2 cup chopped cilantro or parsley leaves
  • Crisp leaf lettuce leaves
  • Parsley sprigs, for garnish
  • 810 cherry tomatoes, halved, for garnish

For the Dressing:

  • 1 cup light mayonnaise
  • 1/2 cup light sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar


  1. Brush the chicken with olive oil and season with salt and freshly ground pepper. Grill on a hot grill for about 10 minutes, turning once (cooking tip: grilled chicken breasts and steaks taste better and are more succulent and juicy if turned only once). Remove, cool and slice across the grain into 1/4″ strips.
  2. Toss together the corn, beans, onions, avocados and cilantro. Stir together the dressing ingredients with a whisk until smooth. Toss the dressing in with the vegetable mixture.
  3. Line a plate with the lettuce and arrange the vegetable mixture on the lettuce; top with the chicken. Garnish with some parsley sprigs and halved cherry tomatoes.
  4. Serve chilled or at room temperature.


  • Serving Size: 8