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Chicken Black Bean Avocado Salad
4.6 from 126 votes

Chicken Black Bean Avocado Salad

Chicken Black Bean Avocado Salad combines cumin and chili-spiced sautéed chicken with black beans, fresh tomatoes, green onions, and creamy avocado chunks. Tossed with lime juice, apple cider vinegar, and optional agave, this salad balances smoky, citrusy, and fresh flavors with a tender texture. It works as a light main or side and stores in the fridge for several days.

Prep Time
13 mins
Cook Time
7 mins
Total Time
20 mins
Servings: 4
Calories: 676 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  3. 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.
  4. Transfer skillet contents to a large bowl, add the tomatoes, green onions, avocado, cilantro, lime juice, apple cider vinegar, and stir to combine.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 676

% 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.