Recipes

Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating:

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4	PERDUE® GRAB 'N GRILL® Chicken Thighs, Mesquite Chipotle PERDUE® GRAB 'N GRILL® Chicken Thighs, Mesquite Chipotle (4713)
4	thick slices beefsteak tomatoes, ripe
1/2	cup lemon vinaigrette
1	teaspoon Sriracha sauce
1	can (15.5 ounces) black beans, drained and rinsed
1	can (15.5 ounces) pinto beans, drained and rinsed
1	can (15.5 ounces) navy beans, drained and rinsed
1	cup scallions, chopped
1/4	cup fresh cilantro, minced

1. Grill chicken thighs 6-7 minutes per side, or until browned and cooked through. Remove from heat and keep warm.
2. In a bowl combine lemon vinaigrette and Sriracha sauce. Brush tomato slices with lemon vinaigrette and grill 1-2 minutes per side or until heated through and marked. Remove from heat and hold.
3. In a bowl toss together beans, scallions, cilantro, and remaining vinaigrette; cover and refrigerate until ready to serve.
4. To serve, place a grilled tomato slice on a plate and top with 1 grilled chicken thigh. Spoon 1 cup bean salad on the side and serve.