Southwestern chicken salad with black beans and avocado
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean
25 – 35 Minutes
Topped with lean grilled 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
- 1 cup cooked black beans
- 1 cucumber
- 3 or 4 red radishes
- 2½ ounces cherry tomatoes
- 1 jalapeño (optional)
- Two 6-ounce boneless skinless chicken breasts
- 1 lime
- Fresh cilantro
- 1 avocado
- 2½ ounces baby arugula
- 1 tablespoon sherry vinegar
- 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.
Protein: 50g (100% DV), Fiber: 16g (64% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 360mg (15% DV), Carbohydrates: 36g (12% 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.