Chicken, Avocado and Black Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 avocados, fully ripe
- 15 ounces black beans, drained and rinsed
- 4 cups chicken, cooked and diced
- 1 cup tomatoes, diced
- 1 cup celery or 1 cup jicama, cut into matchsticks
- 1⁄3 cup mild feta cheese, crumbled
- 1⁄4 cup cilantro, chopped
- 1⁄2 cup Italian salad dressing
- lettuce (optional)
directions
- Pit avocados and dice one; then slice the other.
- In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
- Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
I am an interior designer/kitchen designer who loves to cook! I am single and so I do alot of halving of recipes or freezing the other half to make my food budget stretch alitlle farther.