Salad

Chicken avocado black bean red pepper salad is for Salad.

Chicken avocado black bean red pepper salad takes several minutes to prepare.

Chicken avocado black bean red pepper salad takes several minutes to cook.

Chicken avocado black bean red pepper salad makes 6 servings.

The ingredients for Chicken avocado black bean red pepper salad are:

Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing!

It's hot, hot, hot outside, and whether you're looking for a cold side dish to take to a party or just something that's an eat-it-cold meal idea, this Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing is going to hit the spot, I promise.? If you really want to avoid cooking you can make this with leftover rotisserie chicken, but if you don't have that poaching two chicken breasts is still pretty quick and easy.? This salad stayed good in the fridge for several days, especially if you stir in a little more of the spicy avocado dressing to perk up the flavors.? Enjoy!


If you don't have leftover rotisserie chicken, start by poaching two trimmed chicken breasts in about 3 cups chicken stock or water.


While the chicken cooks, make Ultra Easy Avocado Sauce or Dip, then mix 3 tablespoons of buttermilk into one cup of the dip to make this dressing.


As soon as the chicken is cool, chop it (or the rotisserie chicken) into 1/2 inch pieces.


Mix the chicken with about half the dressing, and let it marinate while you prep the other ingredients.


Drain rinse a can of black beans and let them drain well.


Finely chop a red bell pepper.


Slice up enough of the green ends of green onions to make 1/2 cup sliced green onions.


Stir the black beans, diced red pepper, and green onion into the chicken/dressing mixture; add more dressing until the salad is well-moistened, and season to taste with salt and fresh ground black pepper.? This can be served right away or chilled.? You will probably have a little dressing left over; save the extra to mix into leftovers or to use on another salad.?



Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing
(Makes 4-6 servings; recipe created by Kalyn with inspiration from Ultra Easy Avocado Sauce or Dip.)

Salad Ingredients:
4 cups diced, cooked chicken breast (start with two chicken breasts and poach them, or use diced rotisserie chicken)
1 can black beans (15 oz.) rinsed and drained
1 red bell pepper, finely chopped
1/2 cup sliced green onion, green part preferred
salt and fresh ground black pepper to taste

Dressing Ingredients:
1 cup Ultra Easy Avocado Sauce or Dip
3 T buttermilk or milk

Instructions:
If starting with chicken breasts, trim the chicken breasts so no visible fat remains.? Put chicken in a small flat pan, add just enough chicken stock or water to barely cover the chicken (about 3 cups) and cook at a very low simmer just until chicken is cooked through (about 12 minutes).? Let chicken cool and proceed with the recipe.

Make Ultra Easy Avocado Sauce or Dip (combine 3 avocados, 3 scallions, 4 tbs lemon juice, 1cup skim milk, 2tbs celery salt, and 1/2 tbs cumin in a fod processor).? Combine 1 cup of the dip with 3 tablespoons of buttermilk or milk to make the dressing.? (There are ten ideas for using the leftover dip in that recipe.)? Chop the cooled poached chicken or rotisserie chicken into 1/2 inch pieces until you have about 4 cups diced chicken.? Mix about 1/2 cup of the dressing with the chicken and let it marinate while you prep other ingredients.?

Drain black beans into a colander placed in the sink and rinse well with cold water until no more foam appears, then let beans drain well.? Cut away the stem and remove seeds from the red bell pepper, then chop into small dice, about 1/4 inch square.? Slice green parts of the green onions to get 1/2 cup sliced green onion.??

Mix the drained black beans, diced red bell pepper, and sliced green onions into the chicken/dressing mixture and add more dressing to taste, until all the ingredients are lightly coated with dressing.? (You may not need all the dressing.)? Season salad to taste with salt and fresh ground black pepper.? This can be served right away or chilled for a few hours before serving.

This salad keeps well for a day or two in the refrigerator but I liked it best with a little extra dressing mixed in after it had been

Here is how you make Chicken avocado black bean red pepper salad:

Serving Size: 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DE40EF1661.

The nutritional information for Chicken avocado black bean red pepper salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.5

• Total Fat: 12.5 g
• Cholesterol: 9.8 mg
• Sodium: 44.4 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 10.0 g
• Protein: 14.4 g