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I am not one of those people who LOVES salad. In fact, it kind of annoys me when people go on and on about how they could live on salad, and I am picturing a giant cheeseburger with a gummy bear chaser. #EntireBagOfHariboGummyBears #DontPutItPastMe

I’m not a big fan of lettuce, pretty much because of the basic absence of taste although I eat it because I know its good for me…or if my jeans are feeling a little tight. Thank you Haribo Gummy Bears.

I wrote this recipe after I found this delicious marinade at a Slender Kitchen, and then added the vegetables and beans to make a play on a typical chopped salad. No lettuce!! **Note: I had never eaten a black bean until last year. Pleasantly surprised by these little black thing-ys.


3 Boneless, skinless chicken breasts–salted and peppered– placed in a quart size Ziploc bag

Large drizzle of Olive Oil

Juice from one Lemon

Salt and Pepper to taste

1 can Black Beans, drained

1 Orange Bell Pepper, chopped

1/2 cup Cooked Corn

1 cup shelled Edamame–you can find this at the grocery store with frozen veggies

1/2 cup Cherry Tomatoes, chopped

for marinade:

1/4 cup Cilantro, packed

Juice of 3 Limes

2 Garlic Cloves

1 1/2 TSP Honey

1/2 TSP Kosher Salt

1/2 TSP Cumin

1/2 TSP Red Pepper Flakes

2TSP Olive Oil

1 TBSP Plain Non Fat Yogurt

**Combine all ingredients in a Food Processor (I used the Nutri Bullet) and pulse until marinade/sauce is formed. Pour over chicken breasts inside Ziploc bag and seal. Let marinade over night up to 24 hours. Cook chicken on a hot grill 4-5 minutes on each side until cooked through.


1.) Combine beans, pepper, corn, edamame and tomatoes in a large bowl.

2.) Chop chicken into bite sized chunks and add to bowl of vegetables.

3.) Drizzle a good amount of olive oil and juice from one lemon over the top of chicken mixture, and toss well. Salt and Pepper to taste

Serves 6…with a bit left over for lunch the next day.

Buon Appetito!

-ciao for now-


photo credit: Patrizia Montanari

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