Buffalo Chicken Dense Bean Salad

Spicy tangy deliciousness and a giveaway

The love the Dense Bean Salads have gotten on TikTok is so overwhelming and makes me so happy💕 Never in a million years did I think you guys would like them this much and I’m so happy you enjoy them as much as I do. And I’ve been absolutely loving posting my recipes on Substack lately, in a sea of consumption, misinformation, and RUN DONT WALK it’s so refreshing to be on an ad-free platform and I so appreciate all of the paid subscribers that support this page. That being said I also never want people to not be able to have access to my recipes because of financial hardship. If you’re not in a place to afford a paid subscription please message me and I’m happy to give you one for free! If you are in a place to afford it and choose to do so, thank you so much! (This week’s recipe is free regardless)

I’d say this recipe is meal prep but it didn’t last 3 hours in my fridge because we ate all of it. The buffalo chicken flavors soak into the veggies and chicken so deliciously. The radishes add some extra texture and crunch that compliments the creamy spicy dressing so well. I got some feedback from people that they want more vinegar, salt, and punch in flavor; so I ramped it up by adding more seasoning in the marinade and playing around with the dressing ratios. I went through 3 rounds of testing with this and it’s pretty darn delicious IMO.

I also always get questions about my salad bowls. I get them from this stand at the Embarcadero Farmer’s Market. This guy carves them out of fallen trees, I don’t think he has a website so I’m doing another GIVEAWAY. Just like this post to enter and I’ll pick a winner and dm you like last time! Hope you enjoy 😘

Buffalo Chicken Dense Bean Salad

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Ingredients

For the Marinade

• 1.5-2lbs of chicken thighs

• juice of 1 lemon

• 1 cup of buffalo sauce

• 6 cloves of pressed garlic

• 2 tsp paprika (I prefer smoked paprika, it’s a little richer in flavor and color)

• 2 tbs honey

• 2 tbs sea salt

• 1/2 cup avocado oil

• 1/2 cup rice vinegar

For the salad

• 3 ears of corn

• 2 bell peppers

• 1 bunch of cilantro

• 1/2 a red onion or one small red onion

• 1 bunch of radishes

• 8 oz pepper jack cheese

• 1 can of chickpeas

• 1 can of white beans

For the Dressing

• 1/3 cup Franks Buffalo sauce

• 1/3 cup rice vinegar

• 1/3 cup avocado oil

• 1 tbs honey

• 1 tsp paprika

• 2 tsp kosher salt

• juice of 1 grilled lemon

• 2 tbs mayonnaise

Instructions

1. Mix the Buffalo Sauce, lemon juice, avocado oil, garlic, paprika, vinegar, honey, and sea salt in a large bowl to create the marinade.

2. Add in the chicken thighs and use a fork to poke holes in the chicken so the marinade can penetrate. Cover with a lid or saran wrap and marinate in the fridge for at least 3 hours but up to 24.

3. Preheat your grill to medium-high heat, make sure it’s well oiled.

4. To prep for grilling: Shuck your corn, rub some avocado oil on it, and slice your lemon in half.

5. Using some metal tongs remove the chicken from the marinade (shake the excess off) and place it on the grill. You want to let the chicken grill (covered) without touching it for about 10 minutes. You want to hear popping and sizzling and you should be able to remove the chicken from the grill without it sticking; that’s how you know it’s ready to flip. Flip the chicken and cook for another 8 minutes covered on the other side.

6. Place the lemon face down next to the chicken and let it grill for about 10 minutes till you have char marks.

7. Place the corn on the upper level and rotate about 4 times (every 5ish minutes) while the chicken cooks.

8. Remove the chicken, corn, and lemon from the grill and let them rest while you prep the rest of the salad.

9. Core and dice your bell peppers. Mince your cilantro. Mince the red onion. Dice your radishes. Cut the cheese into 1cm cubes. Rinse and drain your beans. Add everything to a big salad bowl.

10. Cut the corn off the cob and add it to the bowl. Chop the chicken into small pieces and add it.

11. To make the dressing in a medium deli container or blender mix together the buffalo sauce, vinegar, avocado oil, honey, paprika, sea salt, mayonnaise, and squeeze in the juice of the lemon you grilled earlier.

12. Either blend for about 15 seconds till smooth and creamy or use a milk frother to mix for about 1 minute.

13. Pour the dressing over the salad mixture and toss until fully coated. This recipe makes about 5 bowls of salad and keeps well for 3-4 days in the fridge.

Macros Below