Chili Chicken and Black Bean Salad

Name: Chili Chicken and Black Bean Salad
Ingredients: 2 pounds (900 g/32 oz) chicken tenders or thin chicken cutlets; 2 teaspoons chili powder; Salt to taste (but at least a teaspoon); 2 pounds (900 g/32 oz) chicken tenders or thin chicken cutlets; 16 oz (450 g) frozen corn; 1 cup (92 g/3 oz) sliced almonds; ¼ cup (60 mL/2 oz) apple cider vinegar (plus additional as needed); 1 large bunch lacinato (Tuscan) kale; 2 14-oz (400 g) cans black beans; Drizzle of olive oil

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

Buying thinly cut chicken is one of the great fast-meal cheats. When I have more time, I love a bone-in cut, but this salad utilizes the speed of the broiler to make chicken fast. This is one of those recipes that has a little bit of everything—a bit of crunch, a hint of spice, a jolt of freshness, and the brightness of vinegar.

Ingredients

2 pounds (900 g/32 oz) chicken tenders or thin chicken cutlets

Gluten-free

Method

Make sure your oven rack is as high as it can go, and turn on your oven’s broiler. Line a sheet tray with foil. Spread the chicken and corn on the sheet tray (making sure all ingredients are as flat as possible). Spread the chili powder and some salt on both sides of the chicken as well as on the corn. Place under the broiler in the oven—broil for two minutes on each side (or more or less, depe