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Spicy Chipotle Chicken Dense Bean Salad
Hoofdgerecht

Spicy Chipotle Chicken Dense Bean Salad

45 minVoor 6Nutri-Score B€€
van @violetwitchel13 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken breast (marinated then grilled and chopped)Vlees600 g
  • chipotle peppers in adobo (minced, for the marinade)Voorraadkast60 g
  • olive oil (for the marinade and dressing)Voorraadkast60 ml
  • lime (juiced)Groente en fruit2 stukken
  • ground cumin (ground)Kruiden en specerijen4 g
  • garlic (minced)Groente en fruit2 stukken
  • saltKruiden en specerijen5 g
  • corn on the cob (grilled, kernels sliced off)Groente en fruit2 stukken
  • butter beans (canned, rinsed and drained)Voorraadkast400 g
  • chickpeas (canned, rinsed and drained)Voorraadkast400 g
  • red onion (finely chopped)Groente en fruit1 stuk
  • cherry tomatoes (sliced)Groente en fruit300 g
  • bell peppers (diced)Groente en fruit2 stukken
  • cilantro (one bunch, chopped)Groente en fruit1 stuk
  • avocado (diced)Groente en fruit2 stukken
  • mayonnaise (for the vinaigrette)Voorraadkast40 g

per portie

Voedingswaarden

422kcal

Koolhydraten
29 g
Eiwitten
28 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Grill
  • Mengkom ×2
  • Staafmixer
  • Vergiet

stap voor stap

Bereiding

  1. Mix the spicy chipotle marinade

    • Combine the chipotle peppers, olive oil, lime juice, cumin, garlic and salt.
    • Whisk into a smooth marinade.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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