Southwest Chicken Salad with Avocado
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied and keeps well in the refrigerator for about 2 days. If the avocado darkens (oxidizes), the salad is still good.
Ingredients
| 8 ounces Boneless, skinless chicken thighs |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 medium Red bell peppers (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1/2 tsp.. Smoked paprika |
| 1/2 tsp. Chili powder |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Reduced fat sour cream |
| 1/2 lime yields Lime juice, raw |
| 1/2 medium Avocados, raw (diced) |
| 6 ounce Grape or cherry tomatoes (sliced in half lengthwise) |
| 3 medium Green onions (sliced crosswise) |
Instructions
When the pan is hot add the chicken thighs.
Cook for 6 minutes and turn the chicken thighs.
Cook for another 7 to 10 minutes.
When the chicken is cooked remove and let cool for at least ten minutes.
Cut into 1/2 inch cubes and chill.
While the chicken is chilling fold together the black beans, celery, red and green pepper, smoked paprika, chili powder, cumin, oregano, salt, pepper, sour cream and lime juice.
Chill.
After the chicken is chilled fold the diced chicken into the salad.
When ready to serve gently fold the avocado, tomatoes and green onions into the salad.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chicken thighs make the perfect salads and roasting them brings out the rich savory flavor. The best part is that they are cheaper than chicken breasts.
In this salad the umami of the chicken roasted chicken thighs is a perfect complement to the fresh veggies, the spices, the bright flavor of the lime juice and the creaminess of the avocado. Avocados make a great addition to your summer salads. They give your dish a rich flavor and are full of fantastic monounsaturated fats.