Elote Inspired Chicken Dense Bean Salad
Elote Inspired Chicken Dense Bean Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon chili powder, to taste
- 1 teaspoon smoked paprika, to taste
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, crumbled
- 1/2 jalapeño, finely diced, seeds removed for mild, or 1 whole jalapeño with seeds for more spice
- 1 lime, juiced
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon Tajin seasoning, optional, to taste
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 keep seeds for more spice
- 1 tablespoon water, as needed to thin
Instructions
- 1
Preheat your air fryer to 375°F or oven to 400°F. Pat the chicken breasts dry and season generously with salt, black pepper, chili powder, and smoked paprika.
⏱️ 5 min•🌡️ 375
- 2
Cook the seasoned chicken breasts in the preheated air fryer for 15-20 minutes, or in the oven for 20-25 minutes, or until an internal temperature of 165°F is reached. The exact cooking time will depend on the thickness of the chicken.
⏱️ 20 min•🌡️ 400
- 3
Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, shred or dice the chicken into small pieces.
⏱️ 5 min
- 4
While the chicken is cooking and resting, prepare the salad ingredients. In a large bowl, combine the drained and rinsed black beans, drained and rinsed pinto beans, drained yellow corn, finely diced red bell pepper, finely minced shallot, chopped fresh cilantro, and the finely diced jalapeño (adjusting for spice preference).
⏱️ 10 min
- 5
Prepare the creamy dressing: In a blender or food processor, combine the low-fat cottage cheese, light mayonnaise, the juice of 1 lime, and the jalapeño (with or without seeds). Blend until smooth. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min
- 6
Add the shredded or diced chicken to the bowl with the salad ingredients. Pour the prepared creamy dressing over the salad and stir well to combine all ingredients.
⏱️ 2 min
- 7
Add the juice of one additional lime to the salad and mix thoroughly. Taste the salad and adjust seasonings as needed, adding more salt or a dash of Tajin seasoning if desired.
⏱️ 1 min
- 8
Let the salad sit for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 9
After 10 minutes, mix the salad once more to ensure everything is evenly coated. You can either mix the crumbled cotija cheese directly into the salad now or sprinkle it over individual servings just before eating.
⏱️ 2 min
- 10
Serve immediately or store 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
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon chili powder, to taste
- 1 teaspoon smoked paprika, to taste
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, crumbled
- 1/2 jalapeño, finely diced, seeds removed for mild, or 1 whole jalapeño with seeds for more spice
- 1 lime, juiced
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon Tajin seasoning, optional, to taste
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 keep seeds for more spice
- 1 tablespoon water, as needed to thin
Instructions
- 1
Preheat your air fryer to 375°F or oven to 400°F. Pat the chicken breasts dry and season generously with salt, black pepper, chili powder, and smoked paprika.
⏱️ 5 min•🌡️ 375 - 2
Cook the seasoned chicken breasts in the preheated air fryer for 15-20 minutes, or in the oven for 20-25 minutes, or until an internal temperature of 165°F is reached. The exact cooking time will depend on the thickness of the chicken.
⏱️ 20 min•🌡️ 400 - 3
Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, shred or dice the chicken into small pieces.
⏱️ 5 min - 4
While the chicken is cooking and resting, prepare the salad ingredients. In a large bowl, combine the drained and rinsed black beans, drained and rinsed pinto beans, drained yellow corn, finely diced red bell pepper, finely minced shallot, chopped fresh cilantro, and the finely diced jalapeño (adjusting for spice preference).
⏱️ 10 min - 5
Prepare the creamy dressing: In a blender or food processor, combine the low-fat cottage cheese, light mayonnaise, the juice of 1 lime, and the jalapeño (with or without seeds). Blend until smooth. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
⏱️ 5 min - 6
Add the shredded or diced chicken to the bowl with the salad ingredients. Pour the prepared creamy dressing over the salad and stir well to combine all ingredients.
⏱️ 2 min - 7
Add the juice of one additional lime to the salad and mix thoroughly. Taste the salad and adjust seasonings as needed, adding more salt or a dash of Tajin seasoning if desired.
⏱️ 1 min - 8
Let the salad sit for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 9
After 10 minutes, mix the salad once more to ensure everything is evenly coated. You can either mix the crumbled cotija cheese directly into the salad now or sprinkle it over individual servings just before eating.
⏱️ 2 min - 10
Serve immediately or store in an airtight container in the refrigerator for up to 4-5 days.