This was dinner last night and lunch today – delightful, filling, and good for you too!
I BBQ my chicken and corn at the same time. I always put the corn on the bottom rack of the BBQ, husk and all (just be sure to soak it in water for 20 minutes + before hand!), and then use some salt-free Club House Chicken spice and a bit of BBQ sauce for the chicken. Meanwhile, I clean my lettuce, spinach, lime and avocado in some Purslane Veggie wash, and then open a can of black beans. Anything canned is usually pretty high in sodium, so I always rinse my beans thoroughly and this lowers the sodium content dramatically.
When the corn and chicken are done, I husk the corn and slice it off the cob, and then dice up the chicken breast into bite size chunks. I put these onto a bed of lettuce and spinach, then top with the black beans and cut up pieces of avocado. I then squeeze the juice from the lime on top, and scoop on a couple of dollops of salsa. Mmmmm, mmmmm, mmmmm!
As I said earlier, this made for two pretty substantial meals for me. If you’re planning to eat twice (as I did), I would keep your ingredients separate, and then cut up the avocado just before serving the second time. I heated the chicken and corn in the microwave before putting into my salad today. It was still fabulous the second time around!