Ingredients:

  • 500 g (approx. 1 lb) Boneless, Skinless Chicken Breast, cooked and shredded or diced
  • 1 tsp (5 ml) Olive Oil
  • 1/2 tsp (2.5 ml) Salt (for chicken)
  • 1/4 tsp (1.25 ml) Black Pepper (for chicken)
  • 240 g (1 cup) Canned Black Beans, rinsed and thoroughly drained
  • 150 g (1 cup) Frozen Sweetcorn, thawed
  • 1/2 Medium Red Onion, finely diced (about 80 g / 1/2 cup)
  • 1 Medium Red Bell Pepper, diced (about 120 g / 3/4 cup)
  • 2 Tbsp (30 ml) Finely Chopped Fresh Coriander (Cilantro)
  • 1/2 fresh Jalapeño, deseeded and finely minced (Optional Heat Boost)
  • 120 g (1/2 cup) Good Quality Mayonnaise
  • 60 g (1/4 cup) Plain Greek Yogurt
  • 2 Tbsp (30 ml) Fresh Lime Juice
  • 1 Tbsp (15 ml) Sauce from Canned Chipotle Peppers in Adobo
  • 2 whole chipotle peppers, minced (Adjust to taste)
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Ground Cumin
  • 1/4 tsp (1.25 ml) Garlic Powder
  • Salt and Black Pepper to taste (for dressing)

Instructions:

  1. Prepare the Chicken: Season the chicken breasts with olive oil, salt, and pepper. Grill, bake (180°C/350°F), or poach until the internal temperature reaches 74°C (165°F). Allow the chicken to cool slightly (about 10 minutes). Using two forks, or the paddle attachment on a stand mixer, shred the chicken into bite-sized strands. Set aside.
  2. Prepare the Mix-Ins: Rinse the black beans thoroughly under cold water until the water runs clear. Drain well. Thaw the sweetcorn. Finely dice the red onion, red pepper, and jalapeño (if using). Roughly chop the coriander. In the large mixing bowl, combine the shredded chicken, black beans, sweetcorn, diced onion, bell pepper, and coriander.
  3. Whisk the Dressing: In a separate, small bowl, whisk together the mayonnaise, Greek yogurt, and fresh lime juice until smooth. Stir in the chipotle sauce and minced peppers, smoked paprika, cumin, and garlic powder. Taste the dressing and adjust the salt, pepper, and lime juice until the flavour is punchy and balanced.
  4. Assemble and Combine: Pour the chipotle dressing over the chicken and vegetable mixture in the large bowl. Use a rubber spatula to gently fold all ingredients together, ensuring the chicken and vegetables are evenly coated. Avoid over-mixing, as this can break down the beans and turn the salad muddy.
  5. Chill (The Crucial Step!): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, ideally 1-2 hours. This chilling time allows the spices in the dressing to fully permeate the chicken and vegetables, making the flavour truly spot on. Give the salad a final stir before serving.