Chicken Avocado Black Bean Salad

Chicken Avocado Black Bean Salad – A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

Chicken Avocado Black Bean Salad - A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

This Mexican-inspired salad is sure to be a hit. Who can say no to tender chicken, black beans, creamy avocado, juicy tomatoes, and fresh cilantro? Certainly not me.

You definitely won’t miss the lettuce in this awesome lettuce-less salad that’s perfect or your next lunch, healthy and naturally gluten-free dinner, or for a casual backyard get-together.

Fast And Easy

The salad is easy, ready in 20 minutes, and has so much flavor thanks to cumin, chili powder, garlic, lime juice, cilantro, and more.

Thanks to the protein in the chicken, the fiber in the black beans, the healthy fats in the avocado, and all the veggies, it keeps you satisfied for hours.

MY OTHER RECIPES

Chicken Avocado Black Bean Salad - A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

Flexible Recipe

It’s a very flexible recipe and you can add extra ingredients based on what you have and enjoy.

Add some shredded cheese, queso fresco, or cotija cheese. Or swap out the green onions for red onions. Try red bell peppers instead of tomatoes.

If you have fresh summer corn, it would be great.

Some crumbs from the bottom of the bag of tortilla chips, Doritos, or Fritos? They would add awesome crunch, texture, and a salty pizazz.

Want to bulk it up and feed a crowd? Add a half pound of cooked pasta like bowties or ziti.

Chicken Avocado Black Bean Salad - A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

Mixing Tips

When you’re mixing the salad together, based the exact quantities of ingredients you’re using (i.e. 2 avocados rather than 1, closer to 1.25 pounds of chicken rather than 1), if your salad seems drier than you like, you may want to add an additional drizzle of olive oil, and/or extra lime juice or vinegar to coat everything nicely. I didn’t have to but just in case I wanted to share that tip. I hate dry food.

It’s important to season the salad properly so that all the ingredients taste their best. Salt and pepper are your friends and add them if necessary.

More favorite recipes:

Chicken Avocado Black Bean Salad – A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

Chicken Avocado Black Bean Salad

Chicken Avocado Black Bean Salad – A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more!! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!!

Did you make this recipe?

Ingredients:

  • 3 tablespoons olive oil
  • 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon cumin
  • 1 tablespoon chili powder, or to taste
  • 3 to 4 cloves garlic, finely minced or pressed
  • one 15-ounce can black beans, drained and rinsed (I use no-salt added)
  • salt and freshly ground black pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 2 green onions, sliced into thin rounds
  • 1 or 2 medium ripe Hass avocados, diced into medium chunks
  • 1/3 cup fresh cilantro, or to taste
  • 2 to 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons apple cider vinegar
  •  1 to 3 teaspoons agave or honey, optional and to taste
  • pinch cayenne pepper, optional and to taste

Directions:

  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. Salad is best fresh but will keep airtight in the fridge for up to 3 days, noting the avocado will oxidize as time passes.
Only Eats

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8 comments on “Chicken Avocado Black Bean Salad”

  1. This recipe looks like a great way to use some home grown tomatoes and grilled sweet corn! I have to give this a try.

  2. This salad looks amazing! I totally need to try it soon!

    Paige
    http://thehappyflammily.com

  3. Today for lunch, we used the roughly chopped half-breast of a large rotisserie chicken and mixed with it the rest of your ingredients (except the cooking oil). All the flavors were awesome together.

  4. This looks amazing! And refreshing! I bet it would even taste good without the sweetener! Thanks for sharing!

  5. It’s been too long since I’ve cooked something Mexican….YUM! :)

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