Description
A hearty salad featuring a mix of beans, fresh vegetables, and chipotle-marinated chicken, perfect for lunch or dinner.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 chicken breasts, skinless and boneless
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Step 1: Marinate chicken breasts in chipotle peppers and olive oil. Grill or bake until fully cooked.
- Step 2: Rinse and drain beans, then combine with corn, bell pepper, and onion in a large bowl.
- Step 3: Slice the chicken and add it to the salad mix.
- Step 4: Whisk together lime juice, olive oil, salt, and pepper for the dressing, then toss the salad with the dressing.
Notes
For a smoky and spicier flavor, adjust the amount of chipotle peppers in adobo sauce to your taste. If you prefer less heat, reduce the peppers, or for an extra kick, add more. You can also balance the spice with a touch of honey in the dressing.
- Prep Time: 15
- Cook Time: 20
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 servings
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 25g
- Cholesterol: 75mg