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.

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.

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.

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.

Chicken Black Bean Avocado Salad Recipe

Name: Chicken Black Bean Avocado Salad Recipe
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 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; 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); 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)

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)

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Instructions

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.
Add Garlic: Add the minced garlic to the skillet, stirring to combine. Cook for about 1 minute, or until the garlic is fragrant.
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.
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.
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