Easy southwestern chicken salad with black beans and avocado

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

20-Minute Meal

Easy southwestern chicken salad with black beans and avocado

Gluten-Free, Dairy-Free, Lean & Clean, Diabetes-Friendly, Soy-Free

2 Servings, 510 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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)

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.

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.

Nutrition 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.


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

Wash produce before use


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. Working in batches if needed, add the chicken and cook, turning once, until slightly 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 and let rest for 5 minutes. Add more oil between batches if needed. Cut the chicken crosswise into 1-inch-thick slices.
While the chicken cooks and rests, prepare the salad ingredients.


Prep and make the salad

  • Rinse the black beans.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Cut away the core from the tomato; coarsely chop the tomato.
  • Zest and juice the lime. [Zest and juice 1 lime; save the remaining lime.]
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
In a large bowl, toss together the arugula, beans, radishes, tomato, lime zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.



Transfer the salad to individual plates and top with the chicken and avocado. Sprinkle with as much Aleppo chile as you like and serve.

Kids Can!

  • Rinse the black beans.
  • Juice the lime.
  • Scoop out the avocado.
  • Toss the salad.

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