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1
Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half.
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2
(so you can open it like a book).
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3
In a small bowl combine the chili powder, coriander, cumin and salt.
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4
Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
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5
Clean and oil the grill grate.
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6
Grill the breast until the edges of the top side are white, about 3 to 4 minutes.
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7
Flip and cook until just done, another 2 minutes or so.
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8
Remove and let sit for 8 to 10 minutes before slicing.
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9
In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco .
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10
Wish or shake well to combine.
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11
To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl.
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12
Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness.
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13
Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
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14
Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken.
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15
Arrange the lettuce on dinner plates.
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16
Slice the chicken breasts very thinly.
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17
Pit and slice the avocado.
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18
Arrange the chicken, avocado and salsa on the lettuce.
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19
Drizzle a little of the remaining dressing over the chicken and avocado.
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20
Sprinkle each dish with sesame seeds.
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21
Enjoy!
