(This Chicken and Black Bean Salad has been archived on the site. I am keeping the printer-friendly recipe here so anyone who enjoyed the recipe can still find it.)



  • 4 cups diced, cooked chicken breast (see notes)
  • one 15 oz. can black beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 1/2 cup sliced green onion, green part preferred
  • salt and fresh ground black pepper to taste



  1. If starting with chicken breasts, trim the chicken breasts so no visible fat remains. Put chicken in a small flat pan, add just enough chicken stock or water to barely cover the chicken (about 3 cups) and cook at a very low simmer just until chicken is cooked through (about 12 minutes).
  2. Let chicken cool and proceed with the recipe.
  3. Make Easy Avocado Sauce.
  4. Combine 1 cup of the dip with 3 tablespoons of buttermilk or milk to make the dressing.
  5. Chop the cooled poached chicken or rotisserie chicken into 1/2 inch pieces until you have about 4 cups diced chicken.
  6. Mix about 1/2 cup of the dressing with the chicken and let it marinate while you prep other ingredients.
  7. Drain black beans into a colander placed in the sink and rinse well with cold water until no more foam appears, then let beans drain well.
  8. Cut away the stem and remove seeds from the red bell pepper, then chop into small dice, about 1/4 inch square.
  9. Slice green parts of the green onions to get 1/2 cup sliced green onion.
  10. Mix the drained black beans, diced red bell pepper, and sliced green onions into the chicken/dressing mixture and add more dressing to taste, until all the ingredients are lightly coated with dressing.  (You may not need all the dressing.)
  11. Season salad to taste with salt and fresh ground black pepper.
  12. This can be served right away or chilled for a few hours before serving.
  13. This salad keeps well for a day or two in the refrigerator but I liked it best with a little extra dressing mixed in after it had been refrigerated.

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