salad and dressings

Southwest Bean Salad with Grilled Chicken Thighs

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
6
Servings

INGREDIENTS

  • 6 boneless skin-on chicken thighs (about 1 lb)
  • 1 tbsp (15 ml) vegetable oil
  • 5 tbsps (75 ml) Southwest Chipotle divided
  • 4 cups (1 l) canned, drained and rinsed bean medley
  • 1 cup (250 ml) seeded and diced Roma tomatoes
  • 1/4 cup (60 ml) red onion finely chopped
  • 1/4 cup (60 ml) sliced green onion finely chopped
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) Liquid Honey Bee
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) fresh lime juice
  • 3/4 cup (175 ml) 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.

NUTRITION INFORMATION

(per Serving)

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