Directions
- 1Mix up the spicy chipotle marinade, marinate the chicken and grill it with some corn.
- 2Rinse butter beans and garbanzo beans.
- 3Add one finely chopped red onion, one pint of sliced cherry tomatoes, two cored and diced bell peppers, and one full bunch of cilantro to the bowl.
- 4Slice the corn off the cob.
- 5Once the chicken is done resting, chop it up and add it along with two avocados.
- 6For the creamy chipotle vinaigrette, mix lime juice, oil, chipotle, cumin, and a little bit of mayo.
- 7Use a milk frother to make the dressing extra creamy and smooth.
- 8Toss everything together and soak in the dressing.
Ingredients
- 1 lb chicken thighs
- 1 17oz can chipotle peppers in adobo
- 2 limes
- 1 can butter beans
- 1 can garbanzo beans
- 1 red onion
- 1 pint cherry tomatoes
- 2 bell peppers
- 1 bunch cilantro
- 2 ears corn
- 2 avocados
- 0.25 cup lime juice
- 0.25 cup oil
- 1 tablespoon chipotle
- 1 tablespoon cumin
- 1 tablespoon mayonnaise
Equipment
grillknifecutting boardblendermeasuring spoonsmeasuring cupssieve
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