Every week I milk up a dense vein salad, which is a veggie pack, protein heavy, dense salad that just marinates in the fridge and gets better throughout the week. This week, spicy chipotle chicken salad is gluten free, dairy free, and my favorite to date. I started by mixing up the spicy triple a marinade, marinating the chicken and throwing that on the grill with some corn while I prepped the rest of the salad. But this week’s base, I did butter beans and garvel on. So beans give us a good rinse. So the salad doesn’t get soggy. I added in 1 finely chopped dried onion, 1 pint of sliced cherry tomatoes, dew cord and diced bell peppers. I like to do a variety of veggies cuz it’s really good for your gut and adds nice flavor and crunch. I added one full bunch of cilantro, then slice the cob off the corn. I don’t think you need to get fancy with the methods here. Once the chicken was done resting, I chopped that up and added it along with 2 avocados. If you’re gonna meal prep this, I do suggest adding a day off.
For the creamy chipotle vinaigrette, I did some lime juice oil, chipolay, cumin in a little bit of Mayo and use my milk frother hack to make it extra creamy and smooth. Then I soaked it in the dressing. It tossed it all up and I genuinely been eating this every single meal for the past week. The full recipe is on my substack. As always, follow along if you wanna see more delicious dense bean salads.