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This is a salad I adapted from a recipe from somewhere (sorry, I don’t remember) which we have all the time because it is so easy, so yummy, and pretty nutritious too!
Ingredients:
- Leftover cooked chicken breast, cut into 1/2 – 1 inch cubes. (about 6-8 ounces?)
- 1 T lime juice
- 1-1/2 T olive oil
- 1 can (14 oz) black beans, drained and rinsed
- 1 red pepper, finely diced
- 1/2 tsp kosher salt
- pinch of black pepper
- pinch of red pepper flakes (I’ll leave this out if the kids are eating it too)
- garlic seasoning to taste (could also use fresh garlic)
- 2 tsp chopped cilantro
- 1 avocado, pitted and diced
Instructions:
Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, salt, black pepper, pepper flakes, and garlic seasoning. Add more seasoning to taste. Add the chicken, cilantro, and avocado. Mix well.
What’s great about this recipe (besides being easy) is that is uses up leftovers, it requires no cooking (a major plus on summer days), and you can make it without the avocado and cilantro a day ahead of time (adding the avocado and cilantro right before serving).
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