Spiced Chicken Thighs and Bean Salad

Spiced Chicken Thighs and Bean Salad

For an even quicker chicken dish, replace the green beans and edamame with 6 to 8 cups coarsely torn romaine lettuce.

Recipe from Better Homes and Gardens
SERVINGS
4
TOTAL TIME
30 mins

Spiced Chicken Thighs and Bean Salad

For an even quicker chicken dish, replace the green beans and edamame with 6 to 8 cups coarsely torn romaine lettuce.

Ingredients
  • 2   tablespoons olive oil
  • 1   teaspoon ground coriander
  • 1   teaspoon ground cumin
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon cayenne pepper
  • 1 1/4  pounds skinless, boneless chicken thighs
  • 1   cup fresh or frozen green and/or wax beans
  • 1   cup frozen edamame (green soy beans) or lima beans
  • 1   avocado, halved, seeded, peeled, and sliced
  • 3   ounces blue cheese, broken into chunks
  • 1/4  cup bottled creamy garlic, cucumber ranch, or Italian vinaigrette salad dressing
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Directions
1. 
Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. In a small bowl combine oil, coriander, cumin, salt, cinnamon, and cayenne pepper. Trim fat from chicken. Brush oil mixture on both sides of chicken thighs.
2. 
Place chicken in hot grill pan. Cook about 12 minutes or until chicken is tender and no longer pink, turning once. Transfer chicken to a cutting board. Cut each chicken thigh into 3 pieces.
3. 
Meanwhile, in a large saucepan cook fresh beans, covered, in enough boiling water to cover for 10 to 15 minutes or until crisp-tender. If using frozen beans, cook for 5 to 10 minutes or until crisp-tender. Remove beans with a slotted spoon;* set aside. Add edamame or lima beans to boiling water. Cover and cook for 4 to 6 minutes or until tender. Drain well. Arrange chicken, beans, edamame, avocado, and cheese on salad plates or a platter. Top with dressing. Makes 4 servings.

Variation

  • For tabletop grill:

    Preheat grill according to manufacturers directions. Brush chicken with oil mixture as above. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. For covered grill, allow 4 to 6 minutes. (For open grill, allow 14 to 18 minutes, turning once halfway through grilling.) Cut each thigh into 3 pieces. Continue as directed in Step 3 above.

Tip

  • *Test Kitchen Tip:

    If you do not have a slotted spoon, place green or wax beans in a heat-proof strainer. Lower strainer into boiling water and cook as directed above. Lift strainer out of water to drain. Cook edamame or lima beans as directed above.

nutrition information

Per Serving: cal. (kcal) 543, Fat, total (g) 35, chol. (mg) 129, sat. fat (g) 9, carb. (g) 15, Monosaturated fat (g) 13, Polyunsaturated fat (g) 8, fiber (g) 7, sugar (g) 6, pro. (g) 43, vit. A (IU) 534, vit. C (mg) 30, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 161, Cobalamin (Vit. B12) (g) 1, sodium (mg) 880, Potassium (mg) 1013, calcium (mg) 283, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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