Black Bean Avocado Chicken Salad

By BFL Team

Chicken Salad
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  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • 1/4 teaspoon cumin
  • 1/4teaspoon chili powder
  • 1 chicken breast, sliced into strips
  • 1/4 cup black beans, rinsed and drained
  • 4 cups pre-washed salad mix
  • 1/4 cup avocado, diced
  • 1/4 cup canned no-salt-added corn, drained
  • 1 tablespoon fat-free salad dressing of your choice



Place chicken strips in a bowl and toss with the cumin and chili powder. Sauté red
pepper and olive oil in a non-stick skillet for one minute. Add the chicken and cook for
five minutes. Add the black beans and sauté for another three minutes. Remove
chicken and beans from heat and toss with the salad, avocado, corn and dressing.
This recipe can easily be doubled.
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