Serves 1
Directions
- 1Start by mixing up the spicy chipotle marinade.
- 2Marinate the chicken in the spicy chipotle marinade.
- 3Grill the marinated chicken and corn.
- 4Open and drain a can of butter beans.
- 5Open and drain a can of garbanzo beans.
- 6Rinse the butter beans and garbanzo beans well.
- 7Add the rinsed beans to a large mixing bowl.
- 8Finely chop one red onion.
- 9Add the chopped red onion to the bowl with the beans.
- 10Slice one pint of cherry tomatoes.
- 11Dice two bell peppers.
- 12Add the sliced cherry tomatoes and diced bell peppers to the bowl.
- 13Chop one full bunch of cilantro.
- 14Slice the grilled corn off the cob.
- 15Add the chopped cilantro and sliced corn to the bowl.
- 16Once the chicken is done resting, chop it up.
- 17Add the chopped chicken to the bowl.
- 18Dice two avocados.
- 19Add the diced avocados to the bowl with the other ingredients.
- 20For the creamy chipotle vinaigrette, squeeze lime juice into a container.
- 21Add oil, chipotle, cumin, and a little bit of mayo to the lime juice.
- 22Use a milk frother to blend the vinaigrette until it's extra creamy and smooth.
- 23Pour the dressing over the salad.
- 24Toss all the ingredients together.
- 25Portion the salad into meal prep containers.
Ingredients
- 1 lb chicken thighs
- 17 oz can of chipotle peppers in adobo
- 2 limes
- butter beans
- garbanzo beans
- 1 red onion
- 1 pint cherry tomatoes
- 2 bell peppers
- 1 bunch cilantro
- corn
- 2 avocados
- lime juice
- oil
- chipotle
- cumin
- mayo
Equipment
lemon squeezerplastic containergrillcan openercolanderknifecutting boardmixing bowlmilk frother
Tips
- For meal prep, add avocado the day of serving to maintain freshness.
- Use a milk frother to make the creamy chipotle vinaigrette extra creamy and smooth.
- A variety of veggies are good for your gut and add nice flavor and crunch.
- No need to get fancy with slicing corn off the cob, just slice it off as you prefer it to be sliced off
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