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)
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Southwestern Three-Bean Salad with Chicken
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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
Instructions
- 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.
- 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.
- To the same pan, add bell pepper and cook until tender, about 5 minutes.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Southwestern Three-Bean Salad with Chicken
Amount Per Serving
Calories 723
Calories from Fat 432
% Daily Value*
Total Fat 48g
74%
Saturated Fat 8g
40%
Polyunsaturated Fat 8g
Monounsaturated Fat 32g
Cholesterol 77mg
26%
Sodium 894mg
37%
Total Carbohydrates 94g
31%
Dietary Fiber 32g
128%
Sugars 9g
Protein 56g
112%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 723 cal, 48g fat (32g mono, 8g poly, 8g sat), 77mg chol, 894mg sodium, 94g carb (32g fiber, 9g sugars), 56g protein
