Serves 1
Directions
- 1Start by mixing up the spicy chipotle marinade, marinating the chicken.
- 2Grill the marinated chicken and some corn.
- 3For the base, use butter beans and garbanzo beans, giving them a good rinse.
- 4Add one finely chopped red onion.
- 5Add one pint of sliced cherry tomatoes.
- 6Add two cord and diced bell peppers.
- 7Add one full bunch of cilantro.
- 8Slice the cob off the corn.
- 9Once the chicken is done resting, chop it up.
- 10Add the chopped chicken along with two avocados.
- 11For the creamy chipotle vinaigrette, combine lime juice, oil, chipotle, cumin, and a little bit of mayo.
- 12Use a milk frother to make the vinaigrette extra creamy and smooth.
- 13Soak the salad ingredients in the dressing and toss it all up.
Ingredients
- butter beans
- garbanzo beans
- 1 red onion, finely chopped
- 1 pint cherry tomatoes, sliced
- 2 bell peppers, cord and diced
- 1 full bunch cilantro
- corn
- chicken
- 2 avocados
- lime juice
- oil
- chipotle
- cumin
- mayo
Equipment
grillmilk frother
Tips
- Rinse butter beans and garbanzo beans well to prevent the salad from getting soggy.
- If meal prepping, add avocado the day of serving.
- Use a milk frother to make the creamy chipotle vinaigrette extra creamy and smooth.
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