cookbook/content/recipes/2025/02/grilled-chipotle-chicken-and-corn-dense-bean-salad.md

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

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.