Credits To

Recipe Box

Chipotle Chicken and Corn Dense Bean Salad

Credits to @violetcooks

Ingredients

Chicken Marinade

  • 1 lb chicken thighs
  • 1 7oz can of chipotle peppers in adobo
  • Juice of 2 limes
  • Big pinch of sea salt
  • 1/4 cup water
  • 5 cloves of garlic

Salad

  • 3 ears of corn
  • 2 tbs avocado oil
  • 2 bell peppers
  • 1 bunch of cilantro
  • 1 small red onion
  • 1 can butter beans
  • 1 can chickpeas
  • 1 pint of cherry tomatoes
  • 2 avocados on the firmer side

Dressing

  • 1/2 cup avocado oil
  • Juice of 2 limes
  • 1/4 cup rice wine vinegar
  • 2 tsp chipotle powder
  • 1 tsp cumin
  • 2 cloves crushed garlic
  • 1 tbs mayonnaise

Instructions

Marinate the chicken.

  1. Blend the peppers, lime juice, avocado oil, water, sea salt, and garlic until creamy and bright orange.
  2. Use a fork to poke some holes in the chicken so the marinade can penetrate better. Add the chicken to a bowl and pour the marinade over it.
  3. Cover and let marinate in the fridge for at least an hour but up to overnight.
  4. Once marinated, remove from the fridge and add to a preheated air fryer at 390 F. Cook for 10-15 minutes, flipping halfway through.

Make the salad.

  1. Slice the corn off of the cob. Butter a large skillet over medium-high heat, and add the corn kernels. Cook until slightly charred, then add to a large bowl.
  2. Core and dice your bell peppers and add them to the bowl.
  3. Mince the cilantro and add it to the bowl.
  4. Mince your red onion and add it to the bowl.
  5. Rinse and drain your beans and add them to the bowl.
  6. Slice your cherry tomatoes in half and add them.
  7. Cube your avocados and add them.
  8. Chop your cooled chicken and add it to the bowl.

Make the dressing.

  1. In a small container, mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like to use a milk frother to mix everything until it’s nice and creamy.
  2. Pour the dressing over the salad and toss everything together.
  3. Salad is best when chilled and marinated for at least an hour. Enjoy!

Natalie’s Notes

Made 7/22/24. Delicious! We thought the chicken thighs were an odd pairing with how fresh the salad was, so next time we’ll use chicken breasts. It makes a lot of marinade, so either use 1.5 lbs of chicken or you can save left over marinade for another time.

Next time, will make ahead and chill. The warm corn and chicken made the dressing a bit runny.