Chicken Avocado and Black Bean Salad

Prep Time: 25 min
Cook Time:
Serves: 4

This colourful salad is full of interesting flavour. The creaminess of the avocado, peppery arugula, sweet mango, cilantro and lime make for a nutritious, flavour-packed salad. It will remind you of hot summer days!


Chicken Avocado and Black Bean Salad:

3 cups (750 mL) cooked chicken, chopped
19 oz (540 g) canned black beans, drained and rinsed
1 red onion(s), chopped
4 plum tomatoes, chopped
1 red pepper(s), chopped
1 cup (250 mL) corn niblets, cooked
1/2 cup (125 mL) cilantro, fresh, chopped
2 avocado, chopped
1 mango, peeled and chopped
1 tbsp (15 mL) lime juice
2 cups (500 mL) arugula (rocket)
salt, to taste
pepper, to taste


1 clove garlic, crushed and chopped
1 chili pepper, small, seeded and chopped
3 tbsp (45 mL) lime juice
1/4 cup (60 mL) extra virgin olive oil


Chicken Avocado and Black Bean Salad

1 In a large bowl, toss together chicken, black beans, red onion, tomatoes, red pepper, corn and cilantro.
2 In another bowl combine the avocado with the mango and lime juice, toss to coat and add into the chicken vegetable mixture. Add in the arugula and toss lightly again.


1 Combine the dressing ingredients in a small bowl. Puree using a hand blender. Pour over the salad and toss.