Honey Chipotle Chicken and Black Bean Salad
Ingredients
- Black Beans454g≈ 1 can (15 oz)
- Cumin2.1g≈ 1 teaspoon
- Red Onion226g≈ 1.5 × 1 cup chopped
- Chipotle Peppers in Adobo60g≈ 4 × 1 pepper
- Chicken Breast681g≈ 3 × 8 oz
- Honey21g≈ 1 tablespoon
Estimated Cost
- Black Beans (454g)$1.04
- Cumin (2.1g)$0.11
- Red Onion (226g)$0.64
- Chipotle Peppers in Adobo (60g)$0.51
- Chicken Breast (681g)$5.99
- Honey (21g)$0.18
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
Sort and rinse the dried black beans. Cover with water and soak overnight (or quick-soak: boil 2 minutes, then let sit 1 hour). Drain and rinse.
- 2
Add the soaked beans to a pot and cover with water (or chicken stock, optional, for added flavor) by about 2 inches. Bring to a boil, then reduce to a simmer. Cook for 60-90 minutes until the beans are tender. Drain and let cool.
- 3
While the beans cook, make the chipotle paste: add the chipotle peppers in adobo, honey, and cumin to a blender and blend into a smooth paste.
- 4
Rub the chipotle-honey paste all over the chicken breasts. Cover and refrigerate at least 30 minutes (or up to 8 hours for deeper flavor).
- 5
Heat a skillet over medium-high heat. Cook the chicken 6-8 minutes per side depending on thickness, until cooked through and the glaze has caramelized on the outside. Reduce heat if the honey starts to scorch.
- 6
Let the chicken rest 5 minutes, then dice.
- 7
Finely dice the red onion.
- 8
Combine the diced chicken, cooked black beans, and red onion in a large bowl and toss to mix.
- 9
Season with salt to taste. Serve warm, at room temperature, or chilled.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.