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

45 minServes 6Nutri-Score B€€
from @violetwitchel13 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (marinated then grilled and chopped)Meat600 g
  • chipotle peppers in adobo (minced, for the marinade)Pantry60 g
  • olive oil (for the marinade and dressing)Pantry60 ml
  • lime (juiced)Produce2 pieces
  • ground cumin (ground)Spices4 g
  • garlic (minced)Produce2 pieces
  • saltSpices5 g
  • corn on the cob (grilled, kernels sliced off)Produce2 pieces
  • butter beans (canned, rinsed and drained)Pantry400 g
  • chickpeas (canned, rinsed and drained)Pantry400 g
  • red onion (finely chopped)Produce1 piece
  • cherry tomatoes (sliced)Produce300 g
  • bell peppers (diced)Produce2 pieces
  • cilantro (one bunch, chopped)Produce1 piece
  • avocado (diced)Produce2 pieces
  • mayonnaise (for the vinaigrette)Pantry40 g

per serving

Nutrition

422kcal

Carbs
29 g
Proteins
28 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Mixing bowl ×2
  • Immersion blender
  • Colander

step by step

Method

  1. Mix the spicy chipotle marinade

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