Southwest Bean Salad with Grilled Chicken Thighs

Preheat grill to medium heat.

Brush chicken thighs with vegetable oil then evenly season with 2 Tbsp (30 mL) of seasoning. Grill chicken about 6 minutes per side, or until nicely charred and cooked through, or until an internal temperature of 165°F (74°C) is reached. Slice chicken and set aside while keeping warm.

In a large bowl, combine beans, tomatoes, red onion and green onion. Set aside.

For the dressing, combine honey, Dijon mustard, lime juice and remaining 3 Tbsp (45 ml) of seasoning. While whisking, add oil in a steady stream and continue to whisk until well blended.

Toss bean mixture with dressing. Lightly fold in diced avocado.

Serve bean salad with sliced grilled chicken on top.