Grilled Cajun-Spiced Chicken with Smoky Corn Salad

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Juicy grilled chicken breasts rubbed with Cajun spices paired with a vibrant smoky corn and black bean salad, perfect for summer cookouts. This American grilling recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, and Cajun seasoning blend for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning blend
• 2 tbsp fresh lime juice
• 2 cups (from about 3 ears) fresh corn kernels
• 1 cup black beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a small bowl, combine 3 tbsp olive oil, 2 tbsp Cajun seasoning blend, and 2 tbsp fresh lime juice. Rub this mixture evenly over 4 boneless skinless chicken breasts. Let marinate at room temperature for 15 minutes.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and the outside has char marks. Remove and rest for 5 minutes.
3. Step 3: While chicken grills, heat a grill pan or cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and 1 tsp smoked paprika. Cook, stirring occasionally, for 5-6 minutes until corn is slightly charred and smoky.
4. Step 4: In a large bowl, combine the grilled corn, 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to mix.
5. Step 5: Slice grilled chicken and serve atop or alongside the smoky corn salad. Garnish with extra cilantro if desired.