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Spicy Chipotle Chicken Dense Bean Salad
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Spicy Chipotle Chicken Dense Bean Salad

45 minPara 6Nutri-Score B€€
de @violetwitchel13 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken breast (marinated then grilled and chopped)Carne600 g
  • chipotle peppers in adobo (minced, for the marinade)Despensa60 g
  • olive oil (for the marinade and dressing)Despensa60 ml
  • lime (juiced)Frutas y verduras2 piezas
  • ground cumin (ground)Especias4 g
  • garlic (minced)Frutas y verduras2 piezas
  • saltEspecias5 g
  • corn on the cob (grilled, kernels sliced off)Frutas y verduras2 piezas
  • butter beans (canned, rinsed and drained)Despensa400 g
  • chickpeas (canned, rinsed and drained)Despensa400 g
  • red onion (finely chopped)Frutas y verduras1 pieza
  • cherry tomatoes (sliced)Frutas y verduras300 g
  • bell peppers (diced)Frutas y verduras2 piezas
  • cilantro (one bunch, chopped)Frutas y verduras1 pieza
  • avocado (diced)Frutas y verduras2 piezas
  • mayonnaise (for the vinaigrette)Despensa40 g

por ración

Nutrición

422kcal

Carbohidratos
29 g
Proteínas
28 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla
  • Bol ×2
  • Batidora de mano
  • Escurridor

paso a paso

Preparación

  1. Mix the spicy chipotle marinade

    • Combine the chipotle peppers, olive oil, lime juice, cumin, garlic and salt.
    • Whisk into a smooth marinade.
    Paso 1

  2. Marinate and grill the chicken and corn

    • Coat the chicken in the marinade and let it sit.
    • Grill the chicken and the corn on the cob until cooked through and charred.
    • Let the chicken rest before chopping.
    Paso 2

  3. Prepare the beans and vegetables

    • Rinse the butter beans and chickpeas well so the salad doesn't get soggy.
    • Add the finely chopped red onion, sliced cherry tomatoes and diced bell peppers.
    • Stir in the chopped cilantro.
    Paso 3

  4. Add the corn, chicken and avocado

    • Slice the kernels off the grilled corn and add them to the bowl.
    • Chop the rested chicken and add it in.
    • Fold in the diced avocado.
    Paso 4

  5. Make the creamy chipotle vinaigrette

    • Blend the lime juice, olive oil, chipotle, cumin and mayonnaise.
    • Use a milk frother to make it extra creamy and smooth.
    Paso 5

  6. Toss and let it marinate

    • Pour the dressing over the salad and toss everything together.
    • Refrigerate so the flavors develop; add the avocado just before eating if meal prepping.
    Paso 6
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