Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Grilled Chicken Pinto Bean Spinach Salad

Smoky paprika-cumin grilled chicken breast over tender spinach with pinto beans, charred poblano-style peppers and pepitas, tossed in a creamy lime-tahini dressing with a jalapeño kick.

Smoky Grilled Chicken Pinto Bean Spinach Salad

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinless
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumin
  • 1 tsp1 gDried oregano
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • 2 medium240 gGreen bell pepperquartered and seeded
  • 1 medium110 gRed onioncut into thick rounds
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1 can, drained277 gPinto beans, canned, drained
  • 2 medium250 gTomatoeschopped
  • ¼ cup60 gTahini
  • 1½ limes, juiced60 gLime juice
  • 3 tbsp45 gWater
  • 1 clove3 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tsp10 gHoney
  • 1 cup chopped16 gFresh cilantrochopped
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  2. In a small bowl, mix the paprika, cumin, oregano, garlic powder and half of the salt. Rub the chicken breast with two-thirds of the olive oil, then coat it with the spice mixture and let it sit while you make the dressing.
  3. For the dressing, whisk the tahini, lime juice, water, garlic, jalapeño, honey and the remaining half of the salt until smooth and pourable; set aside.
  4. Brush the green bell pepper and red onion with the remaining one-third of the olive oil.
  5. Grill the chicken 6 to 8 minutes per side, until it reaches 165°F (74°C) in the thickest part. At the same time, grill the bell pepper and onion 4 to 5 minutes per side until charred and tender.
  6. Rest the chicken 5 minutes, then slice it. Cut the grilled bell pepper into strips and separate the onion into rings.
  7. Toast the pumpkin seeds in a dry pan beside the grill or on the side burner for 2 to 3 minutes until they pop; let cool.
  8. In a large bowl, toss the spinach, pinto beans, tomato and half of the cilantro with half of the dressing.
  9. Divide the salad among four plates, top with the chicken, bell pepper and onion, drizzle with the remaining half of the dressing, and finish with the pumpkin seeds and the remaining half of the cilantro.

Contains: Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book