Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Ingredients

• 2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
• Kosher salt
• 6 Tbs. extra-virgin olive oil; more for the grill
• 4 oz. small cherry or grape tomatoes, quartered or halved (about ¾ cup)
• 1 large scallion, thinly sliced
• ½ tsp. ground cumin
• 1 medium firm-ripe avocado
• + 11 more ingredients
• • 1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
  • 2 tsp. honey
  • Freshly ground black pepper
  • ¼ cup toasted pine nuts or pepitas
  • 2 Tbs. plus 2 tsp. fresh lime juice
  • ½ tsp. ground coriander
  • 1 tsp. light or dark brown sugar
  • ½ Tbs. chili powder
  • 1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
  • Green Tabasco (optional)
  • 1 cup canned black beans, rinsed and drained

Prepare a medium-high gas or charcoal grill fire. Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spi...

View full recipe at Fine Cooking