Ingredients:
- 2 cups diced cooked chicken
- 1 can (15 ounces) great northern beans, rinsed and drained
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1/2 cup sliced black olives
- 1 tablespoon lime juice
- 1 medium avocado
- Salad greens
- Sour cream, optional
- Cheddar cheese, optional
- Pickled Jalapeno pepper rings, optional
- Finely chopped cilantro
- ---
- Dressing:
- 1/3 cup cider vinegar or red wine vinegar
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 scant teaspoon salt
- 2 teaspoons sugar or honey
- Dash cayenne, or to taste
- 1 clove garlic, finely minced
- 2/3 cup extra virgin olive oil
Preparation:
In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well. Refrigerate for at least 1 hour before serving time.
To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.
More Chicken Salad Recipes
Chicken Salad in Tomato Petals
Chicken Salad with Bacon
Hot Chicken Salad
Luncheon Chicken Salad
Hot Chicken Salad II
Fruited Chicken Salad
Baked Chicken Salad
Chicken Rice Salad
Jamaican Jerk Chicken Salad
A Truly Different Chicken Salad
Hot Chicken Salad with Macaroni
Chicken Recipe Index
Chicken Breast Recipes
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