Chicken, Avocado and Black Bean Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

A south of the border salad that take very little time to make. This came from my local news paper many years ago.

Ingredients Nutrition

Directions

  1. Pit avocados and dice one; then slice the other.
  2. In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
  3. Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.

Reviews

(4)
Most Helpful

This was a quick and yummy supper that I prepared just as written. I served it on spinach and used the homemade Italian dressing, as another suggested. There will be plenty left for lunch tomorrow! Thanks for posting this!

HoosierBuckeye March 23, 2010

Omitted the cilantro because my wife won't eat it and cut the salad dressing in half. The first night we ate it cold on flour tortillas - superb. The second night I added a little more avocado and heated it up and served it with a side vegetable. It was even better. This definitely a keeper for my Cinquo de Maio menu.

Art's Protege February 08, 2009

This was soooo good over spinach. I did sub jalapeno jack for the feta and I used Homemade Italian Dressing recipe #20158. Dh says this makes a great taco or wrap filling.

sugarpea January 29, 2008

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