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Main dishes

Spiced Chicken Thighs and Bean Salad

Spiced Chicken Thighs and Bean Salad recipe
Recipe and Photo by: Better Homes and Gardens
A crisp bean and avocado salad is the perfect base for warm, spiced chicken thighs. Add your favorite dressing and blue cheese crumbles for a new summer go-to.
1 min
30 min
4 servings

What You Need

Tbsp.  olive oil
tsp.  ground coriander
tsp.  ground cumin
tsp.  salt
tsp.  ground cinnamon
tsp.  cayenne pepper
lb.  boneless skinless chicken thighs
cup  fresh or frozen green beans and/or wax beans
cup  frozen edamame (green soy beans) or lima beans
 avocado, halved, seeded, peeled, and sliced
oz.  blue cheese, broken into chunks
cup  bottled creamy garlic, cucumber ranch, or Italian vinaigrette salad dressing

Make It

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.

Kraft Kitchens Tips

For Table Top Grill
Preheat grill according to manufacturer's 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.
Better Homes and Gardens 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.
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