---
title: "Grilled Chipotle Chicken and Corn Dense Bean Salad"
subtitle: 
date: 2025-02-19T00:00:00-07:00
draft: false

tags: [dense bean salad]
#image: thumbnail.webp
---

Original Link: Tiktok

## 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 avocado or olive oil
- 1/4 cup water
- 5 cloves of garlic

### Dressing

- For the Dressing
- 1/2 cup avocado oil
- Juice of 2 limes
- 1/4 cup rice vinegar
- 2 tsp chipotle powder
- 1 tsp cumin
- 2 cloves crushed garlic
- 1 tbs mayonnaise

### Salad

- 2 tbs avocado oil
- 3 ears of corn
- 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

## Instruction

### For the Marinade

- 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.
- 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.
- Cover and let marinate in the fridge for at least an hour but up to overnight.

### For the Grill

- Start by oiling your grill and preheating it to high.
- Shuck your corn and drizzle with the avocado oil.
- Add the corn and chicken to the grill and cover.
- Cook the chicken for about 8 minutes on 1 side, flip, and cook for another 6 minutes on the other.
- 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.
- The chicken should have a good char and be 165 internal temp.
- Remove the chicken and corn from the grill and let the chicken rest and the corn cool while you prep your salad.

### For the Salad

- Core and dice your bell peppers and add them to a large bowl.
- Mince your cilantro and add it to the bowl.
- Mince your red onion and add it to the bowl.
- Rinse and drain your chickpeas and butter beans and add them to the bowl.
- Slice your cherry tomatoes in half and add them.
- Cube your avocados and add them
- Chop your cooled chicken and add it.
- Slice the corn off of the cobb and add it to the bowl.

### Make the Dressing

- 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.
- 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.