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Honey Chipotle Chicken & Black Bean Salad

This Honey Chipotle Chicken & Black Bean Salad is bursting with smoky, sweet, and fresh flavors—perfect for a quick, vibrant, and satisfying meal any day of the week.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: Mexican, Southwestern
Keyword: Easy, Gluten-Free, Healthy, High Protein, Quick
Servings: 4 servings

Ingredients

  • 2 boneless, skinless chicken breasts tender and juicy
  • 1 can black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion diced
  • 0.25 cup fresh cilantro chopped
  • 2 tablespoons honey
  • 2 tablespoons chipotle sauce
  • 1 tablespoon olive oil
  • 1 lime juice of
  • to taste salt and pepper essential seasoning
  • 1 avocado diced

Instructions

  • Pat the chicken breasts dry and season them lightly with salt and pepper. In a small bowl, whisk together the honey, chipotle sauce, and olive oil to create a flavorful glaze. Brush this mixture generously over both sides of the chicken breasts.
  • Heat a skillet or grill pan over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized from the honey-chipotle glaze. Remove from heat and let rest for 5 minutes before slicing.
  • While the chicken is cooking, combine the rinsed black beans, corn, diced red bell pepper, halved cherry tomatoes, diced red onion, and chopped cilantro in a large mixing bowl.
  • Squeeze the juice of one lime over the salad ingredients. Add salt and pepper to taste, then toss everything gently to combine and allow the flavors to meld.
  • Slice the rested chicken breasts into bite-sized strips and add them to the salad bowl. Finally, fold in the diced avocado carefully to avoid mashing it. Give the salad one last gentle toss.
  • Serve the Honey Chipotle Chicken & Black Bean Salad immediately on its own or over a bed of greens. It also pairs beautifully with warm tortillas or crispy chips for a fun and filling meal.

Equipment

  • Skillet or Grill Pan
  • Mixing Bowl
  • Sharp knife and cutting board
  • Measuring Spoons
  • Citrus juicer (optional)

Notes

  • Store salad components separately to maintain freshness and add avocado just before serving.
  • Substitute chicken with tofu or tempeh for a plant-based option.
  • Replace honey with maple syrup or agave nectar for a vegan-friendly alternative.
  • Use smoked paprika and cayenne as a chipotle sauce substitute for milder spice.
  • Leftovers keep well refrigerated for up to 2 days; reheat chicken separately.