Meet your new go-to weeknight wonder: Chicken Black Bean Avocado Salad. This bright, zesty salad is a true celebration of fresh flavors, hearty textures, and the kind of simplicity that every busy home cook dreams of. In just about 20 minutes, you’ll have a perfectly satisfying meal that bursts with juicy chicken, creamy avocado, and a punchy southwest flair. Whether you’re feeding the family after a long day or meal-prepping for the week ahead, this salad has you covered with bold taste, nutritional punch, and near-effortless assembly.

Why You’ll Love This Recipe

  • Unbelievably Quick: Dinner on the table in 20 minutes—honestly, the only real waiting is watching the chicken cook.
  • Packed with Flavor: Cumin, chili powder, fresh lime juice, and a hint of sweetness create layers of flavors you can actually taste with every bite.
  • Filling but Fresh: Protein-packed chicken and black beans keep you full, while avocado and tomatoes bring coolness and balance.
  • Flexible: Perfect for using up leftover rotisserie chicken or tossing in extra veggies—this recipe is a canvas for your creativity.
  • Great for Meal Prep: Holds up well (even with avocado) and tastes just as good cold or room temp.

Ingredients You’ll Need

  • Boneless Skinless Chicken Breast: The main protein—diced into quick-cooking, bite-sized pieces for even seasoning and easy eating.
  • Olive Oil: For sautéing the chicken and adding richness to the salad’s texture.
  • Cumin: Delivers that essential deep, earthy flavor—don’t skip it!
  • Chili Powder: Adds warm, smoky notes and just enough heat (you can always add more or less).
  • Garlic: Gives savory punch and rounds out the spices beautifully.
  • Black Beans: Provide fiber, substance, and a subtle, creamy flavor—go for low- or no-salt added if you can.
  • Salt and Freshly Ground Black Pepper: Intensifies all the other flavors.
  • Cherry or Grape Tomatoes: Juicy and sweet, they add pop and a refreshing bite.
  • Green Onions: Lively, mild onion flavor—great for crunch and color.
  • Hass Avocado: The creamy star; ripe but not mushy is the way to go.
  • Fresh Cilantro: Loads of brightness—if you love cilantro, pile it on!
  • Lime Juice: Adds zing and balances the richness of the dish.
  • Apple Cider Vinegar: For just a bit of tang; it lifts all the other flavors.
  • Agave or Honey: Totally optional, but a drizzle balances the acidity and spice brilliantly.
  • Cayenne Pepper: Optional, for those who enjoy a little back-of-the-throat heat.

Tip: Always taste as you go—salads like this are all about balance and personal preference!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Vegetarian Version: Skip the chicken and add another can of black beans, or try roasted sweet potato cubes for an extra hearty, meatless meal.
  • Add More Veggies: Toss in corn, red bell pepper, or diced cucumber for fresh crunch.
  • Switch Up the Greens: Serve over a bed of mixed greens, chopped romaine, or even baby spinach for a salad-meets-bowl feel.
  • Cheese, Please: Top with a handful of cotija, feta, or shredded sharp cheddar for added richness.
  • Shortcut Chicken: Use rotisserie chicken or leftover grilled chicken, shredded and then tossed with the seasonings right in the pan for an even quicker meal.

How to Make Chicken Black Bean Avocado Salad

Step 1: Cook Up the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Add the diced chicken, sprinkle it evenly with cumin and chili powder, and let it cook. Stir and flip the pieces so they get golden and flavorful all over—about 5 minutes is all it takes. The goal is cooked through and juicy, not dry.

Step 2: Boost the Flavor

Toss in the garlic and let it sizzle for about a minute, just until fragrant (you want to smell it, not brown it). The kitchen will smell fantastic.

Step 3: Warm the Beans

Stir in the drained black beans and season the whole skillet with salt and pepper. Let everything warm together for another minute—this helps the beans soak up those magical spices.

Step 4: Assemble the Salad

Transfer everything from the skillet to a big mixing bowl. Add the cherry tomatoes, green onions, creamy avocado chunks, and a generous handful of cilantro.

Step 5: Dress and Finish

Squeeze in fresh lime juice, a splash of apple cider vinegar, and, if you like, a touch of agave or honey for balance. Sprinkle with a pinch of cayenne if you love heat. Gently toss everything—try not to smush the avocado.

Step 6: Taste and Adjust

This is your moment for customizing. Need more zing? Add lime. Want it sweeter? Another drizzle of honey. Craving salt or spice? Go for it! Then serve immediately or chill until ready to eat.

Pro Tips for Making the Recipe

  • Don’t Overcook the Chicken: Bite-sized pieces mean fast cooking, so keep an eye out—they’re done when just opaque.
  • Use Ripe Avocado: It should give to gentle pressure but not be mushy. Overripe avocado will make the salad too soft.
  • Flavor as You Go: Remember, fresh lime can be strong, so add in stages and taste after mixing.
  • Serve at Room Temp or Chilled: Both ways are delicious, but chilling brings the flavors together even more.
  • Leftover Rotisserie Chicken is Your Friend: Makes for an even faster prep on those ultra-busy nights!

How to Serve

This salad shines all on its own as a main dish, but it’s also fantastic wrapped in warm tortillas or scooped with crispy tortilla chips for an appetizer spread. For a heartier meal, serve it over rice, quinoa, or a bed of greens. Pair with a side of grilled corn, or tuck it into lettuce cups for an ultra-light, crunchy version. This is a dream dish for picnics and potlucks—just bring along extra lime wedges for freshening up each portion.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate promptly. The salad keeps for up to 3 days, but know that the avocado may brown a bit. It’s still perfectly safe and tastes great—just not quite as green.

Freezing

Freezing isn’t recommended because fresh avocado and tomatoes don’t thaw well—their textures suffer and you lose that vibrant flavor.

Reheating

No need to reheat! Enjoy this salad chilled or at room temperature. If you prefer the chicken and beans warm, you can gently microwave that portion before adding the fresh veggies and avocado.

FAQs

  1. Can I make this salad ahead of time?

    Absolutely! For the best texture, cook the chicken and beans ahead and keep them separate from the chopped veggies and avocado until you’re ready to mix and serve. This way, the avocado stays fresh and bright.

  2. What is the best way to keep the avocado from browning?

    A generous squeeze of lime juice is your best defense—it slows oxidation and keeps avocado greener for longer. Cover the salad tightly with plastic wrap, pressing it directly against the surface of the ingredients.

  3. Can I substitute another kind of bean?

    Definitely! Kidney beans or pinto beans work well if you don’t have black beans on hand. They each bring their own subtle flavor and texture twist to the salad.

  4. Is this salad good for meal prep?

    Yes, but with one caveat: for meal prep, store the avocado separately and add it just before you eat. This prevents mushiness and browning, keeping each serving as fresh as possible.

Final Thoughts

This Chicken Black Bean Avocado Salad is a lifesaver for anyone needing big flavor without big effort. Fresh, filling, and endlessly customizable, it’s exactly the kind of dish that makes healthy eating exciting—never boring. Take a chance, mix it up, and enjoy every bite. Give this salad a try; it just might become your new weeknight favorite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Black Bean Avocado Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jaden Christner
  • Prep Time: 13 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Gluten Free
Print Recipe

Description

This Chicken Black Bean Avocado Salad is a vibrant, protein-packed main-course salad bursting with bold Tex-Mex flavors. Juicy diced chicken breast is spiced and sautéed, then tossed with fresh black beans, ripe avocado, juicy tomatoes, cilantro, green onions, and a tangy lime-vinegar dressing. Ready in just 20 minutes, it’s a quick, healthy, and satisfying meal perfect for lunch or dinner.

Ingredients

Units Scale

For the Chicken

  • 3 tablespoons olive oil
  • 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon cumin
  • 1 tablespoon chili powder (or to taste)
  • Salt and freshly ground black pepper, to taste

For the Salad

  • One 15-ounce can black beans, drained and rinsed (no-salt added preferred)
  • 2 cups cherry or grape tomatoes, halved
  • 2 green onions, sliced into thin rounds
  • 1 or 2 medium ripe Hass avocados, diced into medium chunks
  • 1/3 cup fresh cilantro, chopped (or to taste)

For the Dressing

  • 3 to 4 garlic cloves, finely minced or pressed
  • 2 to 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 1 to 3 teaspoons agave or honey (optional and to taste)
  • Pinch cayenne pepper (optional and to taste)

Instructions

  1. Cook the Chicken: In a large skillet, add olive oil and the diced chicken. Sprinkle the chicken evenly with cumin and chili powder. Cook over medium-high heat, stirring and flipping intermittently, until the chicken is just cooked through, about 5 minutes.
  2. Add Garlic: Add the minced garlic to the skillet, stirring to combine. Cook for about 1 minute, or until the garlic is fragrant.
  3. Add Black Beans: Add the drained and rinsed black beans to the skillet. Stir to combine, and evenly season the mixture with salt and freshly ground black pepper. Cook for about 1 minute, or until the beans are lightly warmed through.
  4. Combine with Fresh Ingredients: Transfer the contents of the skillet to a large bowl. Add the halved tomatoes, sliced green onions, diced avocado, and chopped cilantro. Drizzle in the lime juice and apple cider vinegar.
  5. Make Final Adjustments: Gently stir everything together to combine. Taste and adjust the seasoning by adding agave or honey if using, a pinch of cayenne pepper if desired, and more salt or pepper to taste. Serve immediately.

Notes

  • The salad is best eaten fresh. If preparing in advance, add avocado just before serving to minimize browning.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may oxidize and brown as it sits, but the salad will still be flavorful.
  • Feel free to adjust the level of spice by increasing or omitting cayenne and chili powder.
  • To make it dairy-free and gluten-free, ensure no gluten-containing additives are in your canned beans or spices.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 410
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 9g
  • Protein: 32g
  • Cholesterol: 68mg
Avatar photo

Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star