Easy southwestern chicken salad with black beans and avocado
Gluten-Free, Dairy-Free, Lean & Clean, Diabetes-Friendly, Soy-Free
Topped with lean chicken and good-fat avocado, this main-course salad showcases the best of summer produce and is ready in just 20 minutes.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ½ cup cooked black beans
- 1 or 2 organic radishes (about 2 ounces total)
- 1 organic Roma or other tomato
- 1 organic lime
- 1 organic avocado
- 3 ounces organic baby arugula or other leafy greens
- ½ teaspoon Aleppo chile flakes (optional)
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.
Make It Leaner
To cut out 30 calories and 3 grams of fat per serving, toss the salad with only half the oil in Step 2. To cut down on fat even more, cook the chicken in a dry nonstick frying pan without additional oil; this will save you an extra 40 calories and 5 grams of fat per serving.
Calories: 510, Protein: 44g (88% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 105mg (4% DV), Carbohydrates: 22g (7% DV), Total Sugars: 5g, 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.