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Spicy Chicken and White Bean Salad

User Rating 4.5 Star Rating (2 Reviews)


Spicy Chicken and White Bean Salad

Spicy Chicken and White Bean Salad

Diana Rattray
Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.


  • 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


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.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Great for Summer Dining, Member 2winos

I tried this recipe yesterday having left-over chicken and all the other ingredients. It was a snap. I did not use quite as much oil, and did not use the garnishesexcept the avocado this time around. But--it's a great, simple recipe for our 100-degree-plus temperatures and went together very quickly. I'll serve it again with the garnishes.

1 out of 1 people found this helpful.

See all 2 reviews

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