Food and Wine's Chipotle Chicken with Black Bean, Corn and Avocado Salsa

This turned out so yummy!

1 lb boneless skinless chicken breast
1/4 cup fresh orange juice
1 canned chipotle in adobo, plus 1 T adobo sauce from the can
1 garlic clove
2 T olive oil
1 cup cooked black beans
1 cup fresh or frozen corn kernels (thawed if frozen)
1 avocado, diced
1/4 cup minced red onion
1 jalapeño, minced
1 T fresh lime juice
salt and freshly ground pepper

In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 T oil and puree til smooth. Pour into a ziploc bag and add chicken. Marinate 2-4 hours.

Preheat grill over medium high heat.

Meanwhile, while grill heats, in a medium bowl, gently mix beans, corn, avocados, onion, jalapeño, lime juice and the remaining 1 T olive oil. Season with salt and pepper. Taste and adjust as desired.
Grill chicken, about 5 minutes on each side, depending on size of pieces.

Serve chicken with relish.http://media-files.gather.com/images/d983/d897/d745/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d982/d897/d745/d224/d96/f3/full.jpg

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