Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 5 x 4 cup servings


  • ¼ cup Spicy Clean BBQ Sauce
  • 1 clove garlic, minced
  • ½ tsp Dijon mustard
  • 1 lime, juiced
  • 1 Tbsp red wine vinegar
  • ¼ tsp freshly ground pepper
  • 1 Tbsp extra virgin olive oil
  • 16 oz chicken breasts
  • 2 ears corn, husked
  • 1 red pepper, seeded and quartered
  • 1 yellow pepper, seeded and quartered
  • 1 baby zucchini, halved lengthwise
  • Eat-Clean cooking spray
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 head romaine, halved lengthwise and chopped
  • 1-15 oz can black beans, drained and rinsed
  • ¼ red onion, thinly sliced
  • 1 avocado, pit removed and cut into bite sized pieces
  • ½ cup chopped cilantro


  1. In a small bowl, whisk together BBQ sauce, garlic, Dijon, limejuice, vinegar, and black pepper. Whisk in the olive oil and set aside.
  2. Heat a grill or grill pan to medium high heat. Spray chicken breasts, corn, red and yellow peppers, and zucchini lightly with Eat-Clean cooking spray and season with sea salt and freshly ground black pepper. Cook chicken and vegetables on grill, turning once, until marks appear and vegetables are slightly softened, but not cooked through, about 2 minutes each side. Continue cooking chicken until cooked through, about 5 minutes on each side. Remove and set aside until cool enough to handle.
  3. In a very large bowl, add romaine, black beans, and onion. Cut corn from the cobs* and add to bowl. Cut peppers, zucchini, and chicken into bite sized pieces and add to bowl. Pour reserved BBQ dressing over top and toss to combine. Add avocado and cilantro and very gently toss to combine. Serve immediately.

*Tip: To keep corn from going all over your counter when cutting it off the cob, place a bundt pan in a large bowl and place the stalk end of the corn in the hole of the bundt pan. Holding the tip of the corn, slice down the ear and the large bowl will collect the kernels. No mess!