Description
A fresh and flavorful Chicken Black Bean Avocado Salad combining tender cooked chicken, creamy avocado, protein-rich black beans, and crisp vegetables with a zesty lime dressing. This quick and easy salad is nutritious, vibrant, and perfect for a healthy lunch or light dinner, with lots of customization options to suit your tastes.
Ingredients
Scale
Protein & Main Ingredients
- 1 ½ cups cooked shredded or diced chicken breast or thighs
- 1 cup canned or cooked black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped and seeded (optional)
Dressing
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken and Beans: Cook the chicken if not already cooked by grilling, baking, or sautéing until juicy and fully done. Let it cool slightly, then shred or dice. Rinse and drain black beans thoroughly to reduce excess sodium and achieve creamy texture.
- Chop the Fresh Ingredients: Carefully dice the ripe avocado to keep its shape and avoid browning. Halve the cherry tomatoes, thinly slice the red onion, chop the cilantro, and if using jalapeño, finely chop it after removing the seeds for milder heat.
- Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, and pepper to create a bright and zesty dressing that pulls all flavors together.
- Combine and Toss: In a large bowl, gently fold the chicken, black beans, avocado, tomatoes, onion, cilantro, and jalapeño (if using) with the dressing. Toss carefully to mix everything without mashing the avocado.
- Adjust and Serve: Taste the salad and add extra salt, pepper, or lime juice as needed. Serve immediately for best freshness or chill for a cooler option.
Notes
- Use fresh, ripe avocado and crisp vegetables for the best flavor and texture.
- Gently fold ingredients to keep avocado chunks intact and prevent mushiness.
- Cook and shred chicken in advance to save time on busy days.
- Adjust the acidity and oil ratio in the dressing to suit your taste preferences.
- For ultimate freshness, prepare the salad close to serving time to prevent avocado discoloration.
- Add crumbled queso fresco or feta cheese as garnish for extra creaminess and tang.
- This salad keeps well refrigerated for up to two days if avocado is added just before serving.
- Not recommended for freezing due to texture changes in avocado and vegetables.
- Serve cold or at room temperature; reheat chicken separately if preferred warm.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes (if cooking chicken fresh)
- Category: Appetizers
- Method: Baking
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg