Elote Inspired Chicken Dense Bean Salad
Elote Inspired Chicken Dense Bean Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breast
- to taste salt
- to taste pepper
- to taste chili powder
- to taste smoked paprika
For the Salad
- 1 can black beans, 15 ounce, drained and rinsed
- 1 can cooked pinto beans, 15 ounce, drained and rinsed
- 1 can canned yellow corn, 15 ounce, drained
- 1 red bell pepper, finely diced
- 1 shallot, finely minced
- 1 bunch fresh cilantro, chopped
- 1 ounce cotija cheese
- 1/2 jalapeño, finely diced, seeds removed for mild
- 1 lime, juiced
- to taste salt
For the Creamy Dressing
- 1/2 cup low-fat cottage cheese
- 2 tablespoons light mayonnaise
- 1 lime, juiced
- 1 jalapeño, seeds removed for mild, or left in for more spice
- as needed water, to thin
Instructions
- 1
Season the boneless skinless chicken breasts generously with salt, pepper, chili powder, and smoked paprika.
⏱️ 2 min
- 2
Cook the seasoned chicken in an air fryer or oven until thoroughly cooked through. (If using an air fryer, preheat to 375°F (190°C) and cook for 15-20 minutes, flipping halfway. If using an oven, preheat to 400°F (200°C) and bake for 20-25 minutes).
⏱️ 20 min•🌡️ 375
- 3
Once cooked, remove the chicken and let it rest briefly for a few minutes. Then, shred or dice the chicken into small pieces.
⏱️ 5 min
- 4
Prepare the salad vegetables: finely dice the red bell pepper, shallot, and jalapeño (removing seeds from the jalapeño if you prefer a milder salad). Chop the fresh cilantro.
⏱️ 8 min
- 5
Drain and rinse the black beans and pinto beans. Drain the canned yellow corn.
⏱️ 3 min
- 6
To make the creamy dressing, combine the low-fat cottage cheese, light mayonnaise, juice of one lime, and one jalapeño (with or without seeds, depending on desired spice level) in a blender cup. Blend until completely smooth.
⏱️ 5 min
- 7
If the dressing is too thick, add water, 1 tablespoon at a time, and blend until it reaches your desired consistency.
⏱️ 2 min
- 8
In a large bowl, combine the shredded or diced chicken, drained and rinsed black beans, drained and rinsed pinto beans, drained yellow corn, finely diced red bell pepper, finely minced shallot, finely diced jalapeño, and chopped fresh cilantro.
⏱️ 3 min
- 9
Add the cotija cheese to the bowl with the other salad ingredients, or reserve it to sprinkle on top when serving.
⏱️ 1 min
- 10
Pour the prepared creamy dressing over the salad ingredients. Stir thoroughly to ensure everything is evenly coated.
⏱️ 2 min
- 11
Squeeze the juice of an additional lime into the mixed salad and stir well again.
⏱️ 1 min
- 12
Taste the salad and adjust seasoning with more salt or other desired spices (like Tajin) if needed.
⏱️ 1 min
- 13
Let the salad sit for 10 minutes to allow the flavors to meld. Then, give it one final mix before serving.
⏱️ 10 min
- 14
Store any leftover Elote Inspired Chicken Dense Bean Salad in an airtight container in the refrigerator for up to 4-5 days.
Kitchen Tools
Nutrition Facts (per serving)
Elote Inspired Chicken Dense Bean Salad
For the Chicken
- 1 1/2 pounds boneless skinless chicken breast
- to taste salt
- to taste pepper
- to taste chili powder
- to taste smoked paprika
For the Salad
- 1 can black beans, 15 ounce, drained and rinsed
- 1 can cooked pinto beans, 15 ounce, drained and rinsed
- 1 can canned yellow corn, 15 ounce, drained
- 1 red bell pepper, finely diced
- 1 shallot, finely minced
- 1 bunch fresh cilantro, chopped
- 1 ounce cotija cheese
- 1/2 jalapeño, finely diced, seeds removed for mild
- 1 lime, juiced
- to taste salt
For the Creamy Dressing
- 1/2 cup low-fat cottage cheese
- 2 tablespoons light mayonnaise
- 1 lime, juiced
- 1 jalapeño, seeds removed for mild, or left in for more spice
- as needed water, to thin
Instructions
- 1
Season the boneless skinless chicken breasts generously with salt, pepper, chili powder, and smoked paprika.
⏱️ 2 min - 2
Cook the seasoned chicken in an air fryer or oven until thoroughly cooked through. (If using an air fryer, preheat to 375°F (190°C) and cook for 15-20 minutes, flipping halfway. If using an oven, preheat to 400°F (200°C) and bake for 20-25 minutes).
⏱️ 20 min•🌡️ 375 - 3
Once cooked, remove the chicken and let it rest briefly for a few minutes. Then, shred or dice the chicken into small pieces.
⏱️ 5 min - 4
Prepare the salad vegetables: finely dice the red bell pepper, shallot, and jalapeño (removing seeds from the jalapeño if you prefer a milder salad). Chop the fresh cilantro.
⏱️ 8 min - 5
Drain and rinse the black beans and pinto beans. Drain the canned yellow corn.
⏱️ 3 min - 6
To make the creamy dressing, combine the low-fat cottage cheese, light mayonnaise, juice of one lime, and one jalapeño (with or without seeds, depending on desired spice level) in a blender cup. Blend until completely smooth.
⏱️ 5 min - 7
If the dressing is too thick, add water, 1 tablespoon at a time, and blend until it reaches your desired consistency.
⏱️ 2 min - 8
In a large bowl, combine the shredded or diced chicken, drained and rinsed black beans, drained and rinsed pinto beans, drained yellow corn, finely diced red bell pepper, finely minced shallot, finely diced jalapeño, and chopped fresh cilantro.
⏱️ 3 min - 9
Add the cotija cheese to the bowl with the other salad ingredients, or reserve it to sprinkle on top when serving.
⏱️ 1 min - 10
Pour the prepared creamy dressing over the salad ingredients. Stir thoroughly to ensure everything is evenly coated.
⏱️ 2 min - 11
Squeeze the juice of an additional lime into the mixed salad and stir well again.
⏱️ 1 min - 12
Taste the salad and adjust seasoning with more salt or other desired spices (like Tajin) if needed.
⏱️ 1 min - 13
Let the salad sit for 10 minutes to allow the flavors to meld. Then, give it one final mix before serving.
⏱️ 10 min - 14
Store any leftover Elote Inspired Chicken Dense Bean Salad in an airtight container in the refrigerator for up to 4-5 days.