Grilled Chicken Caprese Dense Bean Salad

Serves 1
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Directions

  1. 1Shuck the corn.
  2. 2Rub a Mediterranean spice blend generously into chicken thighs.
  3. 3Preheat the grill to medium-high.
  4. 4Sear the chicken thighs on both sides for about 7 minutes until crispy, brown, and 165°F internally.
  5. 5Cook the corn for a little longer until it has a nice char.
  6. 6Place the chicken and corn on a wire rack to rest and cool.
  7. 7Slice cherry tomatoes in half.
  8. 8Finely chiffonade fresh basil.
  9. 9Rinse and drain one can of chickpeas.
  10. 10Rinse and drain one can of white beans.
  11. 11Drain one container of mini mozzarella balls and cut them in half.
  12. 12Slice the corn off the cob.
  13. 13Once the chicken is fully rested and cooled, chop it into bite-sized pieces.
  14. 14Prepare the dressing by combining two parts olive oil, the juice of one lemon, balsamic vinegar, mustard, seasoning, and honey.
  15. 15Use a milk frother to mix the dressing until it is extra creamy and smooth.
  16. 16Combine all ingredients in a large bowl: white beans, chickpeas, sliced cherry tomatoes, chopped chicken, and corn.
  17. 17Add fresh avocado to the bowl for creaminess.
  18. 18Pour the dressing over the salad and mix everything together.
  19. 19Add the fresh basil to the salad and mix it in.

Ingredients

  • Corn
  • Olive oil
  • Mediterranean spice blend
  • Chicken thighs
  • Cherry tomatoes
  • Fresh basil
  • 1 can Chickpeas
  • 1 can White beans
  • 1 container Mini mozzarella balls
  • 1 Lemon
  • Balsamic vinegar
  • Mustard
  • Honey
  • Avocados

Equipment

GrillTongsWire rackCutting boardKnifeStrainerBowlMilk frother

Tips

  • This recipe keeps really well for a couple of days in the fridge.