|Grab some radishes and make this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro. (If you're a cilantro hater I'd just leave it out and double the green onion.)|
I made this Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro several times to get the flavors just right, and when I was making the final version (with the addition of radishes for color and a little crunch) my brother Mark, his wife Lisa, and their daughter-in-law Lindy dropped by just as I was starting the recipe. I convinced them to hang around while I made the salad and took photos, which might be the best excuse ever for a rather messy-looking bowl of salad that could have been styled a bit more carefully! Being close enough for family members to drop in is just one of the things I absolutely love about the new house. And by the way, I fed my visitors this salad, as well as leftovers from a casserole that hasn't made it to the blog yet, and both dishes were definitely a hit!
This would be a great salad to make with leftover rotisserie chicken, but I didn't have any so I poached two boneless-skinless chicken breasts. (You need about 2 cups of diced cooked chicken.)
Rinse 1 can of black beans and let them drain well.
Whisk together the olive oil, mayo, lime juice, cumin, and Green Tabasco Sauce to make the spicy dressing.
Toss the drained beans with about half the dressing so they can marinate while you prep the other ingredients.
Peel and cut up the avocado and toss with 1 T lime juice. (Elise and Dara both have tips for cutting up avocado if you're not that experienced doing it.)
When all ingredients are ready, toss the cooked chicken and radishes with the beans; adding the rest of the dressing (or as much as you like to moisten the salad to your liking.)
Then gently mix in the chopped avocado, season well with salt and fresh-ground black pepper, and serve.
(Makes about 6 servings; recipe created by Kalyn.)
2 boneless-skinless chicken breasts, poached, cooled and cut up to make 2 cups diced cooked chicken (or use leftover rotisserie chicken)
1 can (15 oz.) black beans, rinsed and drained well
2 medium or large avocados, peeled and diced into 1 inch pieces
1 T fresh-squeezed lime juice (to toss with avocado)
1 bunch radishes (about 10 radishes) washed, trimmed and cut into pieces
1/2 cup sliced green onion
1/2 cup chopped fresh cilantro (or more; if you're a cilantro-hater I would just omit and double the green onion)
salt and fresh ground black pepper to taste
1 1/2 T olive oil
3 T mayo (use all or part light mayo for South Beach Diet)
2 T fresh squeezed lime juice
1 tsp. ground cumin
1-2 tsp. Green Tabasco Sauce
If you don't have leftover cooked chicken, trim 2 boneless skinless chicken breasts to remove fat and undesirable parts, then poach with barely simmering water covering the chicken for about 15-20 minutes (depending on the thickness of the chicken.) Let chicken cool.
While chicken cooks, put black beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain while you whisk together the olive oil, mayo, lime juice, cumin, and Green Tobasco to make the dressing. (I used 2 tsp. of Green Tobasco, but you might want to add one teaspoon and taste before you add the second teaspoon.) Put the well-drained beans into a bowl and toss with about half the dressing, then let beans marinate while you prep other ingredients.
Peel avocado and cut into pieces about 1 inch square. Put the avocado pieces into a small bowl and toss with 1 T fresh lime juice. When the chicken is cool, cut into pieces about 3/4 inch square. Chop up the radishes, cutting them so each piece has some red skin showing for color. Slice green onions and chop cilantro.
Add the chicken and chopped radishes to the beans and toss with additional dressing until the salad is as moist as you'd like it. Stir in the sliced green onions and chopped cilantro, then gently stir in the avocado. Season salad well with salt and fresh ground black pepper and serve right away.
This will keep for a day in the fridge, but it's best freshly made.
South Beach Suggestions:
This flavorful salad is loaded with low-glycemic ingredients like chicken, black beans, avocados, and radishes. Both beans and avocados are limited foods for the South Beach Diet, but if you make this salad serve six as recommended, you can eat this for any phase of the diet.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Salads with Chicken:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Creamy Chicken Salad with Parsley Walnut Pesto and Sun-Dried Tomatoes ~ The Kitchn
Chicken, Broccoli, and Red Bell Pepper Salad with Peanut Butter Dressing ~ Kalyn's Kitchen
Poppy Seed Chicken Salad ~ Salad in a Jar
Shredded Chicken Salad with Green Olives, Celery, and Green Onion ~ Kalyn's Kitchen
Chinese Chicken Salad with Sesame Dressing ~ FoodieCrush
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)