Delicious Living
Ingredients
  • FOR THE DRESSING:
  • ¼ cup red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon sauce from a can of chipotles in adobo
  • 2 large cloves garlic, chopped
  • ¼ cup grated Parmesan
  • ¼ cup avocado oil or olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • FOR THE SALAD:
  • 1 tablespoon avocado oil or ghee
  • 1½ pounds organic skinless chicken breasts
  • 1 red bell pepper, diced
  • 1 (15-ounce) can kidney beans, rinsed
  • 1 (15-ounce) can black beans, rinsed
  • 1 15-ounce) can garbanzo beans, rinsed
  • 1 cup halved grape tomatoes
  • ½ small red onion, diced (nearly ½ cup)
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 avocados, diced, divided
  • ¼ teaspoon sea salt
  • Pinch of black pepper
  • 1 serrano pepper, sliced into rounds

Southwestern Three-Bean Salad with Chicken

Carsen Snyder | Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

This all-in-one, satisfying meal provides abundant protein plus fiber-filled beans to stabilize blood sugar levels for an even mood.

(gluten free, dairy free)

Directions
  1. Make the dressing: Combine vinegar, lime juice, cumin, adobo sauce and garlic in a food processor; pulse until combined. Add Parmesan, and pulse once or twice. While processor is running, slowly add oil, salt and pepper until combined.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. In a bowl, toss chicken breasts in about 1 tablespoon dressing. Cook chicken in skillet for 4–6 minutes per side or until cooked through. Remove to cool, and then cut into cubes.
  3. To the same pan, add bell pepper and cook until tender, about 5 minutes.
  4. In a large bowl, combine rinsed beans, cooked bell pepper, tomatoes, onion, cilantro, smoked paprika, cumin, one diced avocado, ¼ teaspoon salt and black pepper. Drizzle with remaining dressing, and toss. Taste, and adjust seasoning.
  5. To serve, scoop about 1½ cups bean mixture into each serving bowl. Top with diced chicken, remaining diced avocado and a few serrano pepper rounds.

PER SERVING: 723 cal, 48g fat (32g mono, 8g poly, 8g sat), 77mg chol, 894mg sodium, 94g carb (32g fiber, 9g sugars), 56g protein

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