This is an old salad recipe that has been replaced with the lower-carb Chicken Salad with Avocado, Radishes, and Lime. I’m leaving this printer-friendly recipe here for anyone who was a fan of the original salad.)

(Makes about 6 servings; recipe created by Kalyn.)

2 boneless-skinless chicken breasts, poached, cooled and cut up to make 2 cups diced cooked chicken (or use leftover rotisserie chicken)
1 can (15 oz.) black beans, rinsed and drained well
2 medium or large avocados, peeled and diced into 1 inch pieces
1 T fresh-squeezed lime juice (to toss with avocado)
1 bunch radishes (about 10 radishes) washed, trimmed and cut into pieces
1/2 cup sliced green onion
1/2 cup chopped fresh cilantro (or more; if you’re a cilantro-hater, I would just omit and double the green onion)

Dressing Ingredients:
1 1/2 T olive oil
3 T mayo (use all or part light mayo for South Beach Diet)
2 T fresh squeezed lime juice
1 tsp. ground cumin
1-2 tsp. Green Tabasco Sauce

If you don’t have leftover cooked chicken, trim 2 boneless skinless chicken breasts to remove fat and undesirable parts, then poach with barely simmering water covering the chicken for about 15-20 minutes (depending on the thickness of the chicken.) Let chicken cool.

While chicken cooks, put black beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain while you whisk together the olive oil, mayo, lime juice, cumin, and Green Tobasco to make the dressing. (I used 2 tsp. of Green Tobasco, but you might want to add one teaspoon and taste before you add the second teaspoon.) Put the well-drained beans into a bowl and toss with about half the dressing, then let beans marinate while you prep other ingredients.

Peel avocado and cut into pieces about 1 inch square. Put the avocado pieces into a small bowl and toss with 1 T fresh lime juice. When the chicken is cool, cut into pieces about 3/4 inch square. Chop up the radishes, cutting them so each piece has some red skin showing for color. Slice green onions and chop cilantro.

Add the chicken and chopped radishes to the beans and toss with additional dressing until the salad is as moist as you’d like it. Stir in the sliced green onions and chopped cilantro, then gently stir in the avocado. Season salad well with salt and fresh ground black pepper and serve right away.

This will keep for a day in the fridge, but it’s best freshly made.

Share This: