Description
This Easy Chicken Black Bean Avocado Salad is a quick, nutritious, and flavorful no-cook meal perfect for lunch or a light dinner. Featuring tender chicken breast, creamy avocado, black beans, and fresh vegetables, it’s tossed in a zesty lime and cumin dressing that brings out vibrant Mexican-inspired flavors. Ready in just 15 minutes, this salad is perfect for those seeking a healthy, gluten-free option packed with protein and fiber.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast (shredded or chopped)
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- ½ cup corn (fresh, canned, or thawed from frozen)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped)
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked chicken, black beans, halved cherry tomatoes, diced avocado, corn, finely chopped red onion, and chopped fresh cilantro. Mix gently to combine.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, salt, and pepper until well blended, creating a zesty and aromatic dressing.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and gently toss to coat everything evenly, taking care not to mash the avocado for the best texture.
- Serve or Chill: Serve the salad immediately for the freshest taste, or chill it in the refrigerator for 15–30 minutes to allow the flavors to meld and deepen before serving.
Notes
- For enhanced flavor, use grilled or rotisserie chicken instead of plain cooked chicken.
- This salad can be enjoyed on its own as a filling meal or served over greens for added freshness.
- It also works well in lettuce wraps or paired with tortilla chips for a fun and easy appetizer or snack.
