Chicken Black Bean Avocado Salad
User Reviews
4.6
Chicken Black Bean Avocado Salad
Description
This salad starts by cooking bite-sized chicken breast pieces in olive oil seasoned with cumin and chili powder, providing a warm, smoky flavor. Minced garlic is added toward the end of cooking for additional aroma. Black beans are then incorporated and warmed slightly. The mixture transfers to a bowl with fresh cherry tomatoes, sliced green onions, diced avocado, and chopped cilantro for varied texture and bright flavor.
The dressing includes freshly squeezed lime juice, apple cider vinegar, and optional agave or honey for subtle sweetness and acidity to balance the savory elements. Salt and pepper are adjusted to taste with an optional pinch of cayenne for mild heat. The avocado adds creaminess to complement the spiced chicken and fresh vegetables.
This salad serves well as a standalone dish or as a side, offering protein and fresh ingredients suited to warmer weather or lighter meals. It keeps in an airtight container up to three days, though the avocado will oxidize and darken over time.
Ingredients
- 3 tablespoons olive oil
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 1 tablespoon cumin
- 1 tablespoon chili powder or to taste
- 3 to 4 cloves garlic finely minced or pressed
- black beans drained and rinsed (I use no-salt added, canned
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 cups tomatoes halved, cherry or grape
- 2 green onions sliced into thin rounds
- 1 avocado diced into medium chunks, medium ripe Hass, quantity 2, or alternatives not specified
- ⅓ cup cilantro or to taste, fresh
- 2 to 4 tablespoons lime juice freshly squeezed
- 2 tablespoons apple cider vinegar
- 1 to 3 teaspoons agave optional and to taste, or honey
- pinch cayenne pepper optional and to taste
Instructions
- To a large skillet, add the olive oil, chicken, evenly sprinkle with cumin and chili powder, and cook over medium-high heat until done, about 5 minutes. Stir and flip intermittently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the black beans, stir to combine, evenly season everything with salt and pepper, and cook for about 1 minute, or until beans are lightly warmed.
- Transfer skillet contents to a large bowl, add the tomatoes, green onions, avocado, cilantro, lime juice, apple cider vinegar, and stir to combine.
- Check for seasoning balance, and if desired, add the optional agave/honey, optional cayenne, additional salt or pepper (I needed to add another 1 teaspoon of each), etc.
Notes
- Best consumed fresh to preserve avocado color and texture, but can be stored airtight in the fridge for up to 3 days.
- Adjust chili powder and cayenne to control heat level to taste.
- Use freshly squeezed lime juice for optimal brightness in the dressing.
- If using canned black beans, drain and rinse well to reduce sodium.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 676kcal | 34% |
| Carbohydrates | 55g | 18% |
| Protein | 56g | 112% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 120mg | 40% |
| Sodium | 750mg | 31% |
| Fiber | 17g | 68% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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