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 Time13 minutesmins
Cook Time7 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: avocado bean salad, avocado chicken salad, bean salad, black bean avocado salad, chicken and avocado salad
Servings: 4
Calories: 676kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
1tablespooncumin
1tablespoonchili powderor to taste
3 to 4clovesgarlicfinely minced or pressed
one 15-ounce can black beansdrained and rinsed (I use no-salt added)
salt and freshly ground black pepperto taste
2cupscherry or grape tomatoeshalved
2green onionssliced into thin rounds
1or 2 medium ripe Hass avocadosdiced into medium chunks
⅓cupfresh cilantroor to taste
2 to 4tablespoonsfreshly squeezed lime juice
2tablespoonsapple cider vinegar
1 to 3teaspoonsagave or honeyoptional and to taste
pinchcayenne pepperoptional 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.