Southwest Chicken Salad with Avocado



Serving size

about 2 1/2 cups
30 Minutes
60 minutes

This recipe can be multiplied and keeps well in the refrigerator for about 2 days. If the avocado darkens (oxidizes), the salad is still good.

Southwest Chicken Salad with Avocado


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)


Place a large skillet in the oven and preheat to 350°F.

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.


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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"A writer is like a bean plant - he has his little day, and then gets stringy."

E. B. White, Author