82 lines
2.6 KiB
Markdown
82 lines
2.6 KiB
Markdown
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---
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title: "Grilled Chipotle Chicken and Corn Dense Bean Salad"
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subtitle:
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date: 2025-02-19T00:00:00-07:00
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draft: false
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tags: [dense bean salad]
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#image: thumbnail.webp
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---
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Original Link: Tiktok
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## Ingredients
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### Chicken Marinade
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- 1 lb chicken thighs
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- 1 7oz can of chipotle peppers in adobo
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- juice of 2 limes
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- big pinch of sea salt
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- 1/4 cup avocado or olive oil
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- 1/4 cup water
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- 5 cloves of garlic
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### Dressing
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- For the Dressing
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- 1/2 cup avocado oil
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- Juice of 2 limes
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- 1/4 cup rice vinegar
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- 2 tsp chipotle powder
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- 1 tsp cumin
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- 2 cloves crushed garlic
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- 1 tbs mayonnaise
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### Salad
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- 2 tbs avocado oil
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- 3 ears of corn
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- 2 bell peppers
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- 1 bunch of cilantro
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- 1 small red onion
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- 1 can butter beans
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- 1 can chickpeas
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- 1 pint of cherry tomatoes
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- 2 avocados on the firmer side
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## Instruction
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### For the Marinade
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- Start by adding the peppers, lime juice, avocado oil, water, sea salt, and garlic to a large container or blender—immersion blend for about a minute till creamy and bright orange.
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- Use a fork to poke some holes in the chicken so the marinade can penetrate better.
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- Add the chicken to a bowl and pour the marinade over it.
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- Cover and let marinate in the fridge for at least an hour but up to overnight.
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### For the Grill
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- Start by oiling your grill and preheating it to high.
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- Shuck your corn and drizzle with the avocado oil.
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- Add the corn and chicken to the grill and cover.
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- Cook the chicken for about 8 minutes on 1 side, flip, and cook for another 6 minutes on the other.
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- Rotate the corn every few minutes while the chicken is cooking. You want the corn to be nicely charred and a little bit darker yellow.
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- The chicken should have a good char and be 165 internal temp.
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- Remove the chicken and corn from the grill and let the chicken rest and the corn cool while you prep your salad.
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### For the Salad
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- Core and dice your bell peppers and add them to a large bowl.
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- Mince your cilantro and add it to the bowl.
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- Mince your red onion and add it to the bowl.
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- Rinse and drain your chickpeas and butter beans and add them to the bowl.
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- Slice your cherry tomatoes in half and add them.
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- Cube your avocados and add them
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- Chop your cooled chicken and add it.
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- Slice the corn off of the cobb and add it to the bowl.
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### Make the Dressing
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- In a small container mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like the use a milk frother to mix everything till it’s nice and creamy.
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- Pour the dressing over the salad and toss everything together. I think this salad is best when you let it marinate for at least an hour.
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