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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.

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. 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.

2

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.

3

Serve

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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