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Chicken, Corn, & Black Bean Salad with Avocado Dressing

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.

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.

Recipe:

Chicken, Corn, & Black Bean Salad with Avocado Dressing

Serves 4

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

Prepare the salad

  • Gently toss together lettuce, chicken, cucumber, jicama, tomato, corn, beans, cilantro, and cheese in a large bowl. Add Avocado Dressing; toss salad and serve immediately.

Prepare the Dressing

  • Process all ingredients in a food processor until smooth, about 30 seconds. Serve immediately.

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

Prepare the salad

  • Gently toss together lettuce, chicken, cucumber, jicama, tomato, corn, beans, cilantro, and cheese in a large bowl. Add Avocado Dressing; toss salad and serve immediately.

Prepare the Dressing

  • Process all ingredients in a food processor until smooth, about 30 seconds. Serve immediately.
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