Southwestern chicken salad with black beans and avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Southwestern chicken salad with black beans and avocado

Diabetes-Friendly, Gluten-Free, Soy-Free, Carb-Conscious, Dairy-Free, Lean & Clean, Family-Friendly

2 Servings, 470 Calories/Serving

20 Minutes

Topped with lean chicken and good-fat avocado, this main-course salad also includes juicy tomatoes, crisp radishes, and peppery arugula.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup cooked black beans
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 or 2 organic Roma or other tomatoes (about ¼ pound total)
  • 1 organic avocado
  • 3 ounces organic baby arugula or other leafy greens
  • Sunbasket chipotle vinaigrette (EVOO - whole grain mustard - onion - apple cider vinegar - tomato paste - kosher salt - chipotle chile powder)
  • ½ teaspoon Aleppo chile flakes (optional)
Chef's Tip
Patting the meat dry with a paper towel and getting the pan and oil good and hot are keys to achieving a great sear on the chicken breasts, ensuring the juiciest meat.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 470, Protein: 45g (90% DV), Fiber: 11g (44% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 125mg (42% DV), Sodium: 560mg (23% DV), Carbohydrates: 21g (7% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut the chicken crosswise into 1-inch-thick slices.
While the chicken cooks and rests, prepare the salad and avocado.

2

Make the salad; prep the avocado

  • Rinse the black beans.
  • Thinly slice the radishes.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices for garnish.
In a large bowl, toss together the arugula, beans, radishes, tomatoes, and chipotle vinaigrette. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls and top with the chicken and avocado. Sprinkle with as much Aleppo chile as you like and serve.
Kids Can!
  • Rinse the black beans.
  • Scoop out the avocado.
  • Assemble the salad.
  • Top the salad with chicken and avocado.