Grilled Chipotle Chicken and Corn Dense Bean Salad Recipe

Need a lunch that won’t leave you hungry an hour later or a vibrant main dish salad that screams “flavor”? This Grilled Chipotle Chicken and Corn Dense Bean Salad recipe is calling your name! It’s packed with smoky grilled chicken, sweet corn, hearty beans, and a kick of chipotle that wakes everything up. Perfect for meal prep, potlucks, or those nights you want something satisfying without spending hours in the kitchen. It takes the goodness of a classic dense bean salad recipe and turns it into a full-blown fiesta for your taste buds.

PIN IT

What is Grilled Chipotle Chicken and Corn Dense Bean Salad?

Think of it as your favorite hearty bean salad getting a major upgrade! We take a base similar to a classic dense bean salad – loaded with beans, corn, and crunchy veggies – and top it with juicy, smoky grilled chicken marinated in chipotle peppers in adobo sauce. The chipotle adds a beautiful smokiness and mild heat (you can control how much!), balanced by the sweetness of the corn. It’s a chicken salad recipe that eats like a substantial meal, combining protein, fiber, and tons of zesty flavor in one bowl.

Why This Recipe Works

This grilled chipotle chicken and corn dense bean salad has become a regular rotation in my Portland kitchen for good reason, y’all. It’s a protein powerhouse, keeping even my perpetually hungry husband satisfied. The smoky, slightly spicy chipotle chicken dense bean salad flavor profile is addictive but easy to adjust – I’ve learned how to dial the heat up or down depending on whether the kids are eating it too! It’s fantastic for meal prep, travels well, and uses accessible ingredients. Plus, it looks impressive without being fussy – perfect for when you want maximum flavor with reasonable effort, kind of like deciding what do you put on a soft taco for Taco Tuesday!

Ingredients

What You’ll Need

• Chicken Breast: About 1 lb boneless, skinless chicken breasts.
• For the Chipotle Marinade:
  • Chipotle Peppers in Adobo Sauce: 1-2 peppers, finely minced + 1 tablespoon adobo sauce (from the can). I usually grab the La Costeña brand – start with 1 pepper if you’re heat-sensitive!
  • Olive Oil: 2 tablespoons.
  • Lime Juice: 1 tablespoon fresh squeezed.
  • Garlic: 2 cloves, minced.
  • Cumin: 1 teaspoon.
  • Smoked Paprika: ½ teaspoon.
  • Salt & Pepper: To taste.
• Black Beans: 1 (15-ounce) can, rinsed and drained.
• Pinto Beans: 1 (15-ounce) can, rinsed and drained (or swap for kidney/cannellini).
• Corn: 1 ½ cups frozen (thawed) or fresh/grilled kernels. Sweet corn is key!
• Red Bell Pepper: 1 medium, finely diced.
• Red Onion: ½ medium, finely diced.
• Fresh Cilantro: ½ cup chopped. Adds essential freshness!
• For the Lime Vinaigrette:
  • Olive Oil: ¼ cup.
  • Lime Juice: 2 tablespoons fresh squeezed.
  • Honey or Agave: 1 teaspoon (optional, balances the lime).
  • Salt & Pepper: To taste.

PIN IT

Ingredient Swaps

• Chicken: Boneless, skinless chicken thighs work great too (they stay extra juicy!). Leftover rotisserie chicken? Shred it and toss with some adobo sauce, lime juice, and cumin for a super quick version!
• Beans: Use any combo of beans you like – chickpeas, kidney beans, etc.
• Heat Level: Adjust the amount of minced chipotle pepper and adobo sauce to control the spice. Remove seeds from the pepper for less heat.
• Veggies: Add diced avocado (just before serving), jalapeño for more kick, or cucumber for coolness.

Fun Variations to Try

1. Add Avocado: Gently fold in 1 diced avocado just before serving for creaminess.
2. Creamy Dressing: Swap the lime vinaigrette for a creamy cilantro-lime dressing (use Greek yogurt or a vegan base).
3. Cheese it Up: Crumble some cotija or feta cheese over the top. Mamma mia!
4. Serve Warm: Serve the freshly grilled chicken warm over the cool bean salad base.

How to Make Chipotle Chicken and Corn Dense Bean Salad

1. Marinate the Chicken: In a bowl or zip-top bag, combine the minced chipotle peppers, adobo sauce, olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and toss to coat well. Let it marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F / 74°C). Cooking times vary depending on thickness. If you’re looking for expert tips on getting perfectly grilled chicken every time, Serious Eats offers a fantastic complete guide to grilling chicken that covers techniques beautifully. Let the cooked chicken rest for 5-10 minutes before dicing or slicing.
3. Make the Salad Base: While the chicken cooks/rests, combine the rinsed and drained black beans, pinto beans, corn, diced red bell pepper, and red onion in a large bowl. Add the chopped cilantro.
4. Whisk the Vinaigrette: In a small bowl, whisk together the olive oil, fresh lime juice, honey/agave (if using), salt, and pepper.
5. Combine and Toss: Pour the vinaigrette over the bean and corn mixture and toss gently to combine. Add the diced grilled chicken to the bowl and toss again. Taste and adjust seasoning if needed. This salad pairs wonderfully with something simple, maybe even my quick Tyson Southern Style Chicken Tenderloins Air Fryer method if you’re doing a mix-and-match dinner!

Ways to Enjoy Your Chipotle Chicken Dense Bean Salad

This chipotle chicken dense bean salad recipe is a star on its own, but here are other ways we love it:

1. Main Dish Salad: Perfect as is for a filling lunch or light dinner.
2. Taco or Burrito Filling: Stuff it into warm tortillas – amazing!
3. Lunch Meal Prep: Portion it into containers for easy grab-and-go lunches all week.
4. Potluck Favorite: Always a hit – colorful, flavorful, and satisfying.
5. Grain Bowl Component: Serve it over quinoa or brown rice. If you love this flavor profile, you might also enjoy the bold taste in my Steak Chimichurri Dense Bean Salad.

PIN IT

Time-Saving Tips

Shortcuts

• Rotisserie Chicken: Use pre-cooked rotisserie chicken (shredded) and toss it with the marinade ingredients (skip the grilling). Huge timesaver!
• Canned Goods: Canned beans and frozen corn are your friends here.
• Prep Ahead: Make the vinaigrette and chop the veggies a day in advance. Marinate the chicken overnight.

Pro Tips

• Don’t Overcook Chicken: Use a meat thermometer! Dry chicken is nobody’s friend. Aim for 165°F (74°C) in the thickest part.
• Let Chicken Rest: Crucial for juicy chicken! Allows the juices to redistribute. My nonna always said, “Patience in the kitchen brings flavor to the table!” – applies to resting meat too!
• Taste Your Adobo: Chipotles in adobo can vary in heat. Taste the sauce before adding the minced peppers to gauge the spice level.

Storage and Freezing Tips

• Fridge: Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. It’s great for meal prep!
• Freezing: The assembled salad doesn’t freeze well due to the fresh veggies. However, you can freeze the cooked, diced chipotle chicken separately in a freezer bag for up to 2 months. Thaw and add to a freshly made bean/corn base.

PIN IT

Grilled Chipotle Chicken and Corn Dense Bean Salad

Need a lunch that won’t leave you hungry an hour later or a vibrant main dish salad that screams “flavor”? This Grilled Chipotle Chicken and Corn Dense Bean Salad recipe is calling your name! It’s packed with smoky grilled chicken, sweet corn, hearty beans, and a kick of chipotle that wakes everything up. Perfect for meal prep, potlucks, or those nights you want something satisfying without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating & Resting Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Lunch, Main Course, Salad

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Grill
• Bowl (large)
• Small bowl
• Zip-top Bag (optional, for marinade)
• Knife
• Cutting Board
• Whisk
• Measuring Cups
• Measuring spoons
• Meat thermometer
• Colander

Ingredients

  

• Chicken Breast: About 1 lb boneless skinless chicken breasts.

For the Chipotle Marinade:

• 1-2 Chipotle Peppers in Adobo Sauce finely minced
• 1 tablespoon adobo sauce from the can
• 2 tablespoons Olive Oil
• 1 tablespoon fresh squeezed Lime Juice
• 2 cloves Garlic minced
• 1 teaspoon Cumin
• ½ teaspoon Smoked Paprika
• Salt & Pepper to taste

For the Salad Base:

• 1 15-ounce can Black Beans, rinsed and drained
• 1 15-ounce can Pinto Beans, rinsed and drained (or swap for kidney/cannellini)
• 1 ½ cups Corn frozen (thawed) or fresh/grilled kernels
• 1 medium Red Bell Pepper finely diced
• ½ medium Red Onion finely diced
• ½ cup Fresh Cilantro chopped

For the Lime Vinaigrette:

• ¼ cup Olive Oil
• 2 tablespoons fresh squeezed Lime Juice
• 1 teaspoon Honey or Agave optional
• Salt & Pepper to taste

Instructions

 

• Marinate the Chicken: In a bowl or zip-top bag, combine the minced chipotle peppers, adobo sauce, 2 tbsp olive oil, 1 tbsp lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and toss to coat well. Let it marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
• Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F / 74°C). Let the cooked chicken rest for 5-10 minutes before dicing or slicing.
• Make the Salad Base: While the chicken cooks/rests, combine the rinsed and drained black beans, pinto beans, corn, diced red bell pepper, and red onion in a large bowl. Add the chopped cilantro.
• Whisk the Vinaigrette: In a small bowl, whisk together the ¼ cup olive oil, 2 tbsp fresh lime juice, honey/agave (if using), salt, and pepper.
• Combine and Toss: Pour the vinaigrette over the bean and corn mixture and toss gently to combine. Add the diced grilled chicken to the bowl and toss again. Taste and adjust seasoning if needed.

Notes

Ingredient Swaps: Chicken thighs can be used. Any combination of beans works. Add avocado (just before serving), jalapeño, or cucumber.
Heat Level: Adjust chipotle peppers/adobo sauce to control spiciness. Remove seeds for less heat.
Shortcuts: Use shredded rotisserie chicken tossed with marinade ingredients (skip grilling). Prep veggies/vinaigrette ahead. Marinate chicken overnight.
Pro Tips: Use a meat thermometer for chicken (165°F). Let cooked chicken rest 5-10 minutes before dicing. Taste adobo sauce first to gauge heat.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Great for meal prep.
Freezing: Do not freeze the assembled salad. Cooked, diced chipotle chicken can be frozen separately for up to 2 months.
Variations: Add crumbled cotija or feta cheese. Serve with a creamy cilantro-lime dressing. Serve freshly grilled chicken warm over the cool salad base.

 

 

 

Servings: 4 servings
Prep Time: 0 days 0 hours 20 minutes
Cook Time: 0 days 0 hours 15 minutes
Custom Time Label: Marinating & Resting Time
Custom Time: 0 days 0 hours 30 minutes
Total Time: 0 days 1 hours 5 minutes
Courses: Main Course, Salad, Lunch
Cuisines: American, Mexican
Diet: Gluten-Free
Keywords: chipotle chicken salad, chicken bean salad, dense bean salad, corn salad, grilled chicken salad, main dish salad, gluten free, meal prep, potluck salad, spicy bean salad
Calories: 450 kcal

Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.

Keyword chipotle chicken salad, grilled chicken salad

Frequently Asked Questions

Final Thoughts

There you have it – a Grilled Chipotle Chicken and Corn Dense Bean Salad that’s bursting with flavor, protein, and personality! It’s become a true favorite for easy dinners and packed lunches around here. It’s satisfying, adaptable, and brings a little smoky sunshine to your plate. It’s a delicious step up from the basic dense bean salad recipe and a guaranteed crowd-pleaser. Give it a whirl, maybe put on some Sinatra for a kitchen dance break while you chop, and let me know how you like it in the comments! Buon appetite!