Chipotle Chicken and Corn Dense Bean Salad

Marinate the chicken.

1. Blend the peppers, lime juice, avocado oil, water, sea salt, and garlic until creamy and bright orange.
2. Use a fork to poke some holes in the chicken so the marinade can penetrate better. Add the chicken to a bowl and pour the marinade over it.
3. Cover and let marinate in the fridge for at least an hour but up to overnight.
4. Once marinated, remove from the fridge and add to a preheated air fryer at 390 F. Cook for 10-15 minutes, flipping halfway through.

Make the salad.

1. Slice the corn off of the cob. Butter a large skillet over medium-high heat, and add the corn kernels. Cook until slightly charred, then add to a large bowl.
2. Core and dice your bell peppers and add them to the bowl.
3. Mince the cilantro and add it to the bowl.
4. Mince your red onion and add it to the bowl.
5. Rinse and drain your beans and add them to the bowl.
6. Slice your cherry tomatoes in half and add them.
7. Cube your avocados and add them.
8. Chop your cooled chicken and add it to the bowl.

Make the dressing.

1. In a small container, mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like to use a milk frother to mix everything until it’s nice and creamy.
2. Pour the dressing over the salad and toss everything together.
3. Salad is best when chilled and marinated for at least an hour. Enjoy!