Chicken, Corn, & Black Bean Salad with Avocado Dressing

By Sweet July

A classic flavor combination that just works; our Chicken, Corn and Black Bean Salad with Avocado Dressing is so tasty you might just forget you’re eating a salad.

Serves: 4

The magic is in the dressing, with bright acidic notes from a combination of vinegar, lime and creamy Greek yogurt.

This is a great second meal from leftover roast chicken, or easily pick up a store-bought rotisserie chicken which is equally as delicious.

Ingredients

- CHICKEN SALAD
- 5 cups chopped romaine lettuce
- 1 cup chopped cooked chicken
- 1 cup chopped cucumber
- 1 cup matchstick-cut peeled jicama
- 1/2 cup chopped plum tomato
- 1/2 cup thawed frozen corn
- 1/2 cup drained and rinsed canned black beans (from 1 [15-ounce] can)
- 1/4 cup coarsely chopped fresh cilantro 1 oz Monterey Jack cheese, shredded

- AVOCADO DRESSING
- 1 small avocado, pitted
- 1 small shallot
- 1 medium garlic clove
- 1/4 cup plain whole-milk Greek yogurt
- 3 tbsp olive oil
- 2 tbsp water
- 2 tbsp packed fresh cilantro leaves
- 2 tbsp seasoned rice vinegar
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper

Instructions

step 1

Prepare the Salad: Gently toss together lettuce, chicken, cucumber, jicama, tomato, corn, beans, cilantro and cheese in a large bowl.

step 2

Prepare the Dressing: Add avocado, shallot, garlic, yogurt, olive oil, cilantro, rice vinegar, lime juice, water, salt and pepper into food processor. Process until smooth, about 30 seconds.