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    You are in: Home / Recipes / Chicken, Avocado and Black Bean Salad Recipe
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    Chicken, Avocado and Black Bean Salad

    Average Rating:

    4 Total Reviews

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    • on March 23, 2010

      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!

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    • on February 08, 2009

      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.

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    • on January 29, 2008

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

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    • on August 02, 2006

      Made exactly as stated. Easy to assemble. My avocados were too ripe but those who got big bites of it sure didn't complain. A big hit at Bible Study dinner. Everyone liked it, some even took a copy of the recipe. Served with gazpacho for a cool meal on a HOT summer evening. I did think it would have been HUGE servings if it had only been for 4.

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    Nutritional Facts for Chicken, Avocado and Black Bean Salad

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.4
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 5.4 g
    Cholesterol 11.1 mg
    Sodium 655.9 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 14.3 g
    Sugars 5.2 g
    Protein 11.2 g

    The following items or measurements are not included:


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