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

INGREDIENTS

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

Nutrition information coming soon.

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