Chipotle Chicken and Bean Salad
Ingredients
The Salad
* Chicken: 1.5 lbs chicken breast
* Beans: 1 can chickpeas & 1 can Great Northern beans (both drained and rinsed)
* Vegetables: 3 bell peppers (diced), 1.5 cups frozen fire-roasted corn (thawed), 1 shallot (finely minced)
* Herbs/Finish: 1 bunch cilantro (chopped), juice of 1 lime, Salt & Pepper to taste
Chipotle Dressing
* 2 tbsp olive oil
* 2 tbsp red wine vinegar
* 1 tbsp + 1 tsp honey
* 1.5 tbsp chipotle peppers in adobo (use 2 tbsp if you want more heat)
* 3 tbsp water
* ¾ tsp salt
* ¼ tsp black pepper
* ⅛ tsp dried oregano
Instructions
* Prep the Corn: Follow the package instructions to heat or thaw the fire-roasted corn. Set it aside to cool completely before adding it to the salad.
* Make the Dressing: Add all dressing ingredients to a blender (an immersion blender works great here) and blend until completely smooth.
* Glaze the Chicken: Pat the chicken breasts dry. Brush about 2 tablespoons of the prepared dressing onto the chicken. Let it marinate for a few minutes while you chop your bell peppers.
* Air Fry: Set your air fryer to 375°F. Season the chicken with a little extra salt and pepper, then place in the basket. Cook for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
* Rest and Prep: Let the chicken rest for at least 5 minutes before chopping it into bite-sized pieces. While the chicken rests, mince the shallot, chop the cilantro, and drain/rinse the beans.
* Assemble: In a large mixing bowl, combine the beans, cooled corn, diced bell peppers, minced shallot, chopped cilantro, and the chopped chicken.
* Dress and Finish: Pour the remaining dressing over the salad. Squeeze the juice of 1 lime over the top and toss everything well. Season with additional salt or pepper if needed.
> Pro Tip: If you have the time, let the salad sit in the fridge for at least 30 minutes before serving. The flavors meld together and the salad actually gets better the next day!
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