A delicious and healthy meal you can whip up in no time! A great way to add a little Southwest Flavour to your chicken and salad.
30 min
PREP TIME
12 min
COOK TIME
540
CALORIES
12
INGREDIENTS
INGREDIENTS 6 SERVINGS
- 6 boneless , skin-on chicken thighs (about 1 lb)
- 1 tablespoon (15 milliliters) vegetable oil
- 5 tablespoons (75 milliliters) southwest chipotle (club house) , divided
- 4 cups (1 liter) canned, drained and rinsed , bean medley
- 1 cup (250 milliliters) seeded and diced Roma tomatoes
- 1/4 cup (60 milliliters) red onion , finely chopped
- 1/4 cup (60 milliliters) sliced green onion , finely chopped
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) Liquid Honey Bear
- 1/4 cup (60 milliliters) olive oil
- 1/4 cup (60 milliliters) fresh lime juice
- 3/4 cup (175 milliliters) diced avocado
Preparation
- 1 Preheat grill to medium heat.
- 2 Brush chicken thighs with vegetable oil then evenly season with 2 Tbsp (30 mL) of seasoning. Grill chicken about 6 minutes per side, or until nicely charred and cooked through, or until an internal temperature of 165°F (74°C) is reached. Slice chicken and set aside while keeping warm.
- 3 In a large bowl, combine beans, tomatoes, red onion and green onion. Set aside.
- 4 For the dressing, combine honey, Dijon mustard, lime juice and remaining 3 Tbsp (45 ml) of seasoning. While whisking, add oil in a steady stream and continue to whisk until well blended.
- 5 Toss bean mixture with dressing. Lightly fold in diced avocado.
- 6 Serve bean salad with sliced grilled chicken on top.
