Directions
- 1Mix up the spicy chipotle marinade and marinate the chicken
- 2Grill the marinated chicken and corn
- 3Rinse the butter beans and garbanzo beans
- 4Add the chopped red onion, sliced cherry tomatoes, and diced bell peppers to a bowl
- 5Add the chopped cilantro and corn to the bowl
- 6Chop up the rested chicken and add it to the bowl along with the sliced avocados
- 7Make the creamy chipotle vinaigrette using lime juice, oil, chipotle, cumin, and mayo. Use a milk frother to make it extra creamy and smooth
- 8Toss the salad with the dressing and serve
Ingredients
- 1 lb chicken thighs
- 1 17 oz 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 cobs corn
- 2 avocados
- 0.25 cup lime juice
- 0.25 cup oil
- 1 tbsp chipotle
- 1 tbsp cumin
- 1 tbsp mayo
Equipment
grillknifecutting boardblendermeasuring spoonscitrus juicerbowlsieve
Related recipes
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad
Egg Salad Wrap
Mexican · Salad
Maple Bacon BBQ Chicken Bowl
Mexican · Salad