Grilled Poblano Lime Chicken with Corn and Black Bean Salad

Main

Ready in 25 minutes. Serves 6.

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Ingredients

Ingredients
6	PC^® Free From^® Air Chilled, Bone In, Skinless Chicken Breasts
1 tbsp (15 mL)	Olive oil
1/2 tsp (2 mL)	Each salt and freshly ground black pepper
1/2 cup (125 mL)	PC^® Poblano & Lime Barbecue Sauce
2 cups (500 mL)	Frozen PC^® Corn & Jalapeño Pepper Blend
2 cups (500 mL)	PC^® Blue Menu^® Black Beans
1	Clove garlic, minced
1/4 cup (50 mL)	Fresh lime juice
1/4 cup (50 mL)	Olive oil
1/2 tsp (2 mL)	Each salt and freshly ground black pepper
Half	Red onion, thinly sliced
2 cups (500 mL)	PC^® Variety Pack Tomatoes
1/2 cup (125 mL)	Chopped fresh cilantro
1	Avocado, peeled, pitted and sliced
2	Limes, cut into wedges

Step 1
Preheat barbecue to medium heat. Brush chicken all over with oil; sprinkle with salt and pepper. Place on greased grill. Close lid; cook, turning once, until golden, about 20 minutes.
Step 2
Brush chicken all over with half of the barbecue sauce. Close lid; cook, turning occasionally and brushing with remaining barbecue sauce, until no longer pink inside and instant-read thermometer reads 165°F (74°C) when inserted in thickest part of chicken, 10 to 12 minutes. Transfer to serving platter.
Step 3
Meanwhile, prepare salad: Place corn and jalapeño pepper blend in microwave-safe bowl. Add 2 tbsp water and cover. Microwave 2 to 3 minutes. Drain; set aside. Place beans in separate microwave-safe bowl. Add 1/4 cup water and cover. Microwave 2 minutes, stirring halfway. Drain; set aside.
Step 4
Whisk together garlic, lime juice, oil, salt and pepper in large bowl. Add red onion, tomatoes, cilantro, corn and jalapeño pepper blend and beans; toss gently to coat. Top with avocado and lime wedges. Serve with chicken.