Chicken Black Bean Avocado Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired salad with seasoned chicken, black beans, creamy avocado, tomatoes, and a lime-cilantro dressing. Fresh, vibrant, and protein-packed for a quick weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces)
- 1 tablespoon cumin
- 1 tablespoon chili powder (or to taste)
- 3 to 4 cloves garlic (finely minced or pressed)
- one 15-ounce can black beans (drained and rinsed (I use no-salt added))
- salt and freshly ground black pepper (to taste)
- 2 cups cherry or grape tomatoes (halved)
- 2 green onions (sliced into thin rounds)
- 1 or 2 medium ripe Hass avocados (diced into medium chunks)
- 1/3 cup fresh cilantro (or to taste)
- 2 to 4 tablespoons freshly squeezed lime juice
- 2 tablespoons apple cider vinegar
- 1 to 3 teaspoons agave or honey (optional and to taste)
- pinch cayenne pepper (optional and to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 13m
- Cook
- 7m
- Sodium
- 388mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1345mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 13M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.