A classic flavor combination that just works; our Chicken, Corn and Black Bean Salad with Avocado Dressing is so tasty you might just forget you’re eating a salad.
The magic is in the dressing, with bright acidic notes from a combination of vinegar, lime and creamy Greek yogurt. This is a great second meal from leftover roast chicken, or easily pick up a store-bought rotisserie chicken which is equally as delicious.
RECIPE:
Chicken, Corn, & Black Bean Salad with Avocado Dressing
Serves 4
INGREDIENTS
CHICKEN SALAD
5 cups chopped romaine lettuce
1 cup chopped cooked chicken
1 cup chopped cucumber
1 cup matchstick-cut peeled jicama
1/2 cup chopped plum tomato
1/2 cup thawed frozen corn
1/2 cup drained and rinsed canned black beans (from 1 [15-ounce] can)
1/4 cup coarsely chopped fresh cilantro
1 oz Monterey Jack cheese, shredded
AVOCADO DRESSING
1 small avocado, pitted
1 small shallot
1 medium garlic clove
1/4 cup plain whole-milk Greek yogurt
3 tbsp olive oil
2 tbsp water
2 tbsp packed fresh cilantro leaves
2 tbsp seasoned rice vinegar
1 tbsp fresh lime juice
1/2 tsp kosher salt
1/4 tsp black pepper
INSTRUCTIONS
Prepare the Salad
- Gently toss together lettuce, chicken, cucumber, jicama, tomato, corn, beans, cilantro and cheese in a large bowl. Add Avocado Dressing; toss salad and serve immediately.
Prepare the Dressing
- Process all ingredients in a food processor until smooth, about 30 seconds. Serve immediately.
