1 lb boneless skinless chicken breasts roughly 2 large chicken breasts or 5 -6 chicken tenderloins
? cup honey
? cup chicken stock or water
¼ teaspoon salt
2 Tbsp Milford Spice Company’s Adobo Lime
1 clove garlic minced
2 Tbsp lime juice
3 Tbsp adobo sauce from a can of chipotle peppers
1 chipotle pepper left whole
2 Tbsp cold water
2 tsp cornstarch
3 cups frozen corn, thawed
1 red bell pepper, diced
20 cherry tomatoes sliced
½ tsp kosher salt
8 cups chopped romaine lettuce
1 can black beans, rinsed and drained well
1 avocado, sliced
1/2 diced red onion
For the vinaigrette:
½ cup olive oil
¼ cup freshly squeezed lime juice
2 teaspoons Milford Spice Company’s Adobo Lime
1 medium clove of garlic, grated
1 teaspoon agave
1 teaspoon kosher salt
½ cup chopped fresh cilantro
For the Vinaigrette:
Place the oil, lime juice, Milford Spice Company’s Adobo Lime, garlic, agave, salt, and cilantro in a covered jar and shake well.
Let sit for at least 30 minutes to let the flavors meld.
For the Chicken:
In the stainless steel insert of your Instant Pot, stir together the honey, stock, salt, Milford Spice Company’s Adobo Lime, garlic, lime juice, adobo sauce and chipotle pepper. Add your chicken breasts, and turn to coat in the sauce.
Put the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 9 minutes. When the Instant Pot completes its cooking cycle, perform a quick pressure release: carefully turn the steam release handle to the 'venting' position.
Remove the lid from your Instant Pot, and transfer chicken to a cutting board to rest.
Select the 'sauté' function of the pot, and stir together a slurry of cornstarch with water. Add the slurry to the pot, and stir with a spatula.
Simmer the sauce for 1-2 minutes, until bubbly and thickened. Use oven mitts to remove the stainless steel insert from the Instant Pot so the sauce doesn't over-reduce. Remove chipotle pepper before serving.
Once the chicken has rested for 5 minutes, slice it against the grain into strips or cubes.
Return it to the pot and toss in the sauce.
Add black beans, corn, bell pepper pepper, tomatoes, and onion to a salad bowl and mix thoroughly.
Use a crisp lettuce like Romaine and chop it to bite-size pieces and add to the bowl and mix again.
Add the chicken and fresh avocado slices and top with vinaigrette (as much or as little as you like).
I also topped mine with tortilla strips for salad for a little extra crunch! Enjoy!