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.
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.
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.
