Enchilada Dense Bean Salad - Violet Witchel

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Step 1

To create the marinade, whisk together the enchilada sauce, lime juice, and sea salt in a large bowl. Add the chicken thighs and poke a few holes in them with a fork so the marinade can penetrate. Cover and let this sit in the fridge for at least 3 hours but up to 24.

Step 2

To prepare the salad, start by rinsing and draining the beans. Add them to a big bowl.

Step 3

Cut the ends off of the bell peppers and dice them.

Step 4

Remove the seeds and pith from the jalapeno and finely dice.

Step 5

Mince the red onion

Step 6

Cut the cheese into small cubes

Step 7

Finely mince the cilantro.

Step 8

Slice the tomatoes in half.

Step 9

Cube the avocados.

Step 10

Add the beans, bell peppers, jalapenos, red onion, cheese, cilantro, tomato, and avocado to a big bowl.

Step 11

Preheat the grill while you work on the dressing. If you don’t have a grill you can make this in a grill pan or cast iron.

Step 12

To make the dressing, mix together the 2oz of enchilada sauce, lime juice, avocado oil, rice vinegar, mustard, sea salt, and chipotle powder. Use a fork or milk frother to mix until fully emulsified and creamy.

Step 13

Oil your grill or cast iron with a high-smoke point oil, and cook the chicken until browned on each side and cooked fully through, about 8 minutes on one side and 7 minutes on the other, on medium-high heat.

Step 14

Let the chicken rest for at least 10 minutes, then chop it into bite-sized pieces.

Step 15

Add the chicken to the salad. Cover completely in the dressing and toss well.

Step 16

Enjoy! This salad keeps well for about three days. Store each serving individually in an airtight container to prevent the avocado from going bad.