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Chicken Avocado Black Bean Salad

Averie Sunshine

4.56 from 43 votes

Updated: Jul 07, 2025

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🫘🥑🥗 My Chicken Black Bean Avocado Salad is a Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice, and more! EASY and ready in 20 minutes, it’s nutritious and packed with fiesta FLAVORS galore!

Easy Chicken Avocado and Bean Salad 

This Mexican-inspired black bean 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 for your next lunch, healthy and naturally gluten-free dinner, a picnic, or a casual backyard get-together.

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

And between the protein in the chicken, the fiber in the black beans, the healthy fats in the avocado, and all the veggies, this Mexican black bean salad will keep you satisfied for hours!

It was so yummy!

Lakshmi

What’s in the Black Bean Avocado Salad? 

Here’s what you’ll need to make this avocado, chicken, and bean salad: 

• Olive oil – Avocado oil also works if preferred
• Chicken breasts  – Substitute boneless, skinless chicken thighs if desired, and adjust the cooking time as needed. Or, skip cooking, and use leftover rotisserie chicken, grilled chicken, or shredded chicken
• Cumin and chili powder – Adjust to taste
• Garlic – Use whole garlic cloves, and mince them yourself for the best taste
• Black beans – Use canned beans to keep prep time minimal. Just be sure to rinse and drain them well before adding them to the skillet
• Produce – Cherry or grape tomatoes, green onions, ripe avocado, and fresh cilantro add color, flavor, and nutrients
• Lime juice – Freshly squeezed is best, but bottled varieties also work
• Apple cider vinegar – This acts as a dressing, adding a tangy, slightly savory taste
• Agave or honey – Sweetens the dressing, balancing the tang

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make a Chicken Black Bean Avocado Salad Recipe

This dense bean salad is super easy to make and can double as a quick meal prep.

1. Cook the diced chicken in a skillet with some olive oil, cumin, and chili powder (this should only take about 5 minutes). 
2. Add the garlic to the pan, and sauté for a minute or until it becomes fragrant.
3. Add the black beans to the skillet and season with salt and pepper, to taste. You only need to cook the beans until they’re slightly warmed through! 
4. Transfer the contents of the skillet to a large bowl, and stir in the remaining ingredients. Add more oil, lime juice, vinegar, etc., as needed.
5. Enjoy immediately! Or, store leftovers in the fridge for up to three days. The avocado will likely brown, but it’ll still be okay to eat! 

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4.56 from 43 votes

Chicken Black Bean Avocado Salad

By Averie Sunshine

🫘🥑🥗 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!

Prep Time: 13 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Equipment

• 1 large skillet
• 1 Large Bowl

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
• ▢ ⅓ 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

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

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

Nutrition

Serving: 1serving, Calories: 676cal, Carbohydrates: 55g, Protein: 56g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 20g, Cholesterol: 120mg, Sodium: 750mg, Fiber: 17g, Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published August 13, 2018 and republished July 8, 2020 with updated text.