By Catherine Wilkinson
Chipotle Chicken Dense Bean Salad
9 steps
Prep:20minCook:8min
Chipotle chicken topped on a bean and veggie mix
Updated at: Mon, 12 Aug 2024 18:38:00 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
22
High
Nutrition per serving
Calories930.2 kcal (47%)
Total Fat52.3 g (75%)
Carbs57.5 g (22%)
Sugars3.2 g (4%)
Protein62.4 g (125%)
Sodium1357.9 mg (68%)
Fiber17.4 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Chicken

4chicken breasts

2limes

5cloves of garlic

½ teaspoonsalt

¼ cupolive oil

¼ cupwater

1can chipotles in adobe sauce
For the bean and veggie mix

1red pepper
chopped

1can corn

1can of black beans

1can garbanzo beans

⅔ cupcilantro
picked off stems

1red onion
small

1fresh jalapeño
chopped, or another hot pepper, optional

1green onion
Whites chopped

1avocado
For the dressing
Instructions
Marinate the Chicken
Step 1
Combine all the ingredients for the chicken marinade and blend together with a blender or immersion blender






Step 2
For easier cooking and to allow the marinade to soak in more thoroughly, cut the chicken into cubes (optional).

Step 3
Put the marinade and the chicken breasts in a bag to marinate for at least 1 hour or up to 1 day.
Make the dressing
Step 4
Mince the garlic and add everything together. Mix well.






Make the veggie and bean mix
Step 5
Chop all the ingredients





Step 6
Add ingredients to a bowl and top with the dressing. Mix together
Cook the chicken and serve
Step 7
Cook the chicken however you like (stovetop, grill, oven) until cooked through.
Step 8
Add the bean & veggie mix to a plate and top with chopped chicken. Mix up so the marinade mixes in.
Step 9
Add avacado if desired and didn't add earlier. If you won't be eating all at once, adding the avacado per serving is advisable.
Notes
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Delicious
Easy
Fresh
Go-to
Under 30 minutes
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