64 lines
2.9 KiB
Markdown
64 lines
2.9 KiB
Markdown
---
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title: "Buffalo Chicken Dense Bean Salad"
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subtitle:
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date: 2025-02-22T00:00:00-07:00
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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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### For the Marinade
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- 1.5-2lbs of chicken thighs
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- juice of 1 lemon
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- 1 cup of buffalo sauce
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- 6 cloves of pressed garlic
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- 2 tsp paprika (I prefer smoked paprika, it’s a little richer in flavor and color)
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- 2 tbs honey
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- 2 tbs sea salt
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- 1/2 cup avocado oil
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- 1/2 cup rice vinegar
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### For the salad
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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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- 1/2 a red onion or one small red onion
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- 1 bunch of radishes
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- 8 oz pepper jack cheese
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- 1 can of white beans
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- 1 can of chickpeas
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### For the Dressing
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- 1/3 cup Franks Buffalo sauce
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- 1/3 cup rice vinegar
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- 1/3 cup avocado oil
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- 1 tbs honey
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- 1 tsp paprika
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- 2 tsp kosher salt
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- juice of 1 grilled lemon
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- 2 tbs mayonnaise
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## Instruction
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- Mix the Buffalo Sauce, lemon juice, avocado oil, garlic, paprika, vinegar, honey, and sea salt in a large bowl to create the marinade.
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- Add in the chicken thighs and use a fork to poke holes in the chicken so the marinade can penetrate. Cover with a lid or saran wrap and marinate in the fridge for at least 3 hours but up to 24.
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- Preheat your grill to medium-high heat, make sure it’s well oiled.
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- To prep for grilling: Shuck your corn, rub some avocado oil on it, and slice your lemon in half.
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- Using some metal tongs remove the chicken from the marinade (shake the excess off) and place it on the grill. You want to let the chicken grill (covered) without touching it for about 10 minutes. You want to hear popping and sizzling and you should be able to remove the chicken from the grill without it sticking; that’s how you know it’s ready to flip. Flip the chicken and cook for another 8 minutes covered on the other side.
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- Place the lemon face down next to the chicken and let it grill for about 10 minutes till you have char marks.
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- Place the corn on the upper level and rotate about 4 times (every 5ish minutes) while the chicken cooks.
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- Remove the chicken, corn, and lemon from the grill and let them rest while you prep the rest of the salad.
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- Core and dice your bell peppers. Mince your cilantro. Mince the red onion. Dice your radishes. Cut the cheese into 1cm cubes. Rinse and drain your beans. Add everything to a big salad bowl.
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- Cut the corn off the cob and add it to the bowl. Chop the chicken into small pieces and add it.
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- To make the dressing in a medium deli container or blender mix together the buffalo sauce, vinegar, avocado oil, honey, paprika, sea salt, mayonnaise, and squeeze in the juice of the lemon you grilled earlier.
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- Either blend for about 15 seconds till smooth and creamy or use a milk frother to mix for about 1 minute.
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- Pour the dressing over the salad mixture and toss until fully coated. This recipe makes about 5 bowls of salad and keeps well for 3-4 days in the fridge.
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