Grilled Chipotle Chicken and Corn Dense Bean Salad

Bahan-bahan

For the Chicken Marinade:

1 lb chicken thighs

1 7oz can of chipotle peppers in adobo

juice of 2 limes

big pinch of sea salt

1/4 cup avocado or olive oil

1/4 cup water

5 cloves of garlic

For the Salad:

3 ears of corn

2 tbs avocado oil

2 bell peppers

1 bunch of cilantro

1 small red onion

1 can butter beans

1 can chickpeas

1 pint of cherry tomatoes

2 avocados on the firmer side

For the Dressing:

1/2 cup avocado oil

Juice of 2 limes

1/4 cup rice vinegar

2 tsp chipotle powder

1 tsp cumin

2 cloves crushed garlic

1 tbs mayonnaise

Arahan

For the Marinade:

Start by adding the peppers, lime juice, avocado oil, water, sea salt, and garlic to a large container or blender—immersion blend for about a minute till creamy and bright orange.

Use a fork to poke some holes in the chicken so the marinade can penetrate better. Add the chicken to a bowl and pour the marinade over it.

Cover and let marinate in the fridge for at least an hour but up to overnight.

For the Grill

Start by oiling your grill and preheating it to high.

Shuck your corn and drizzle with the avocado oil.

Add the corn and chicken to the grill and cover.

Cook the chicken for about 8 minutes on 1 side, flip, and cook for another 6 minutes on the other.

Rotate the corn every few minutes while the chicken is cooking. You want the corn to be nicely charred and a little bit darker yellow.

The chicken should have a good char and be 165 internal temp.

Remove the chicken and corn from the grill and let the chicken rest and the corn cool while you prep your salad.

For the Salad:

Core and dice your bell peppers and add them to a large bowl.

Mince your cilantro and add it to the bowl.

Mince your red onion and add it to the bowl.

Rinse and drain your chickpeas and butter beans and add them to the bowl.

Slice your cherry tomatoes in half and add them.

Cube your avocados and add them

Chop your cooled chicken and add it.

Slice the corn off of the cobb and add it to the bowl.

For the Dressing:

In a small container mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like the use a milk frother to mix everything till it’s nice and creamy.

Pour the dressing over the salad and toss everything together. I think this salad is best when you let it marinate for at least an hour.

Enjoy!